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Effect of heat on triglycerides of corn oil

  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Results of a study on the effect of heating corn oil in air to a 200C temp are reported. Heated oil was separated on a silicic acid column into 8 fractions. The first four fractions, constituting about 62% original oil, were found to be unchanged triglycerides. The remaining 4 fractions constituted polymeric and degraded products of high molecular wt. Percentage losses from the respective positions in the oleo- and linoleoglyceride fractions suggest that fatty acids in primary positions are slightly more susceptible to heat than those in the 2-position. Assuming a 1,3-random 2-random distribution, triglyceride fraction in the heated oil contained 6.7% trilinolein as compared to 17.7% in fresh oil. Evidence is presented which shows presence of branching in short chain unsaturated acids and of hydroxy acids in the saponified polymeric fractions.

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Authors and Affiliations

  1. Department of National Health and Welfare, Ottawa, Canada

    M. R. Sahasrabudhe & I. G. Farn (Food and Drug Directorate)

Authors
  1. M. R. Sahasrabudhe
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  2. I. G. Farn
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Sahasrabudhe, M.R., Farn, I.G. Effect of heat on triglycerides of corn oil. J Am Oil Chem Soc 41, 264–267 (1964). https://doi.org/10.1007/BF02667014

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  • DOI: https://doi.org/10.1007/BF02667014

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