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Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

Khor YP 1 , Hew KS 2 , Abas F 3 , Lai OM 4 , Cheong LZ 5 , Nehdi IA 6 Show all authors , Sbihi HM 7 , Gewik MM 8 , Tan CP 9

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. [email protected]
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. [email protected]
  • 3 Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. [email protected]
  • 4 Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. [email protected]
  • 5 Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China. [email protected]
  • 6 Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. [email protected]
  • 7 Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. [email protected]
  • 8 Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. [email protected]
  • 9 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. [email protected]
Foods, 2019 Oct 11;8(10).
PMID: 31614487 DOI: 10.3390/foods8100475

Abstract

The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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