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Fate of Oxidized Triglycerides during Refining of Seed Oils
- Gomes, Tommaso, Caponio, Francesco, Delcuratolo, Debora
- Journal of agricultural and food chemistry 2003 v.51 no.16 pp. 4647-4651
- Helianthus annuus, corn oil, peanuts, polymerization, refining, silica gel, size exclusion chromatography, soybeans, triacylglycerols
- The evolution of oxidized triglycerides (ox-TG) during industrial refining was studied in soybean, sunflower, peanut, and corn oils. The analytical techniques used were silica gel column chromatography and high-performance size exclusion chromatography. The decrease in ox-TG during refining (42.3% on average) was accompanied by an increase in triglyceride oligopolymers (TGP). The inverse correlation between the two lipid groups suggests that the decrease in ox-TG during refining was due in part to the occurrence of polymerization reactions. An inverse correlation was also found between the percentage sum of ox-TG + TGP and percent TGP, indicating that a part of the ox-TG also underwent degradation or transformation reactions. On average, almost 58% of the ox-TG remained unchanged during refining and, of the rest, about half was involved in polymerization reactions and half in degradation or transformation reactions.