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Effect of triacylglycerol structures on the thermal oxidative stability of edible oil

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Journal of the American Oil Chemists' Society

Abstract

Different molecular species of TAG were assessed to determine the influence of TAG structure on the thermal oxidative stability of edible oil. TAG containing palmitic acid (16∶0, P) as saturated FA (SFA) and oleic acid (18∶1, O), linoleic acid (18∶2, L), or linolenic acid (18∶3, Ln) as unsaturated FA (UFA) were chemically synthesized and then heated at 180 or 150°C. Thermal oxidative stability of TAG was determined by evaluating the resultant UFA, polar compound, FFA, carbonyl compound, polymerized compound, and tocopherol contents. When TAG containing 16∶0 and 18∶2 in the ratio of 2∶1 (mol/mol) were heated at 180°C, a 2∶1 (mol/mol) mixture of saturated TAG (PPP) and unsaturated TAG (LLL) was found to be more susceptible to thermal oxidation than PPP/PLL (1∶1) and PPL. Similarly, a 2∶1 mixture of PPP and OOO or LnLnLn was more unstable toward thermal oxidation than PPO or PPLn, respectively. Thermal oxidative stability of TAG containing SFA and UFA (2∶1) was negatively correlated with the moles of UFA in a single TAG molecule. This tendency was also observed at 150°C. From these results, it is suggested that the TAG structure could be one of the factors determining the thermal oxidative stability of edible oil.

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Authors and Affiliations

  1. Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, 981-8555, Aoba, Sendai, Japan

    Ryosuke Hoshina, Yasushi Endo & Kenshiro Fujimoto

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  1. Ryosuke Hoshina
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  2. Yasushi Endo
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  3. Kenshiro Fujimoto
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Correspondence to Yasushi Endo.

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Hoshina, R., Endo, Y. & Fujimoto, K. Effect of triacylglycerol structures on the thermal oxidative stability of edible oil. J Amer Oil Chem Soc 81, 461–465 (2004). https://doi.org/10.1007/s11746-004-0923-6

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  • DOI: https://doi.org/10.1007/s11746-004-0923-6

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