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Effect of randomization on the oxidation of corn oil

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

Randomized corn oil and corn oil methyl esters both oxidized three to four times faster than natural corn oil. The difference in rate could not be attributed to pro- or antioxidants. Thin layer chromatography of the oxidized oils and methyl esters after reduction with hydrogen iodide revealed two bands moving slower than the original esters. One was shown to be a mixture of scission products; the other was monohydroxy-triglyceride. There was three times more scission products from randomized than natural corn oil. Glyceride structure seems not to affect the rate of oxidation of triglycerides by altering substrate availability. The difference in yield of scission products suggests that glyceride structure may affect the rate of initiation.

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Author information

Authors and Affiliations

  1. Department of Food Technology, Iowa State University, 50011, Ames, IA

    F. Y. Lau, E. G. Hammond & P. F. Ross

Authors
  1. F. Y. Lau
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  2. E. G. Hammond
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  3. P. F. Ross
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Additional information

Journal Paper no. J-10497 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project no. 2143.

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Lau, F.Y., Hammond, E.G. & Ross, P.F. Effect of randomization on the oxidation of corn oil. J Am Oil Chem Soc 59, 407–411 (1982). https://doi.org/10.1007/BF02634423

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  • DOI: https://doi.org/10.1007/BF02634423

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