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Title: DEGRADATION PRODUCTS IN HEATED TRIOLEIN AND TRILINOLEIN

Author
item Neff, William
item Warner, Kathleen
item BYRDWELL, W - FLORIDA ATLANTIC UNIV, FL

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/16/2001
Publication Date: 5/16/2001
Citation: NEFF, W.E., WARNER, K.A., BYRDWELL, W.C. DEGRADATION PRODUCTS IN HEATED TRIOLEIN AND TRILINOLEIN. ANNUAL MEETING AND EXPO OF THE AMERICAN OIL CHEMISTS' SOCIETY. 2002.

Interpretive Summary:

Technical Abstract: Triolein and trilinolein, heated at 190C, produced nonvolatile degradation products, which were identified by reverse phase high performance liquid chromatography - atmospheric pressure chemical ionization mass spectrometry. Triolein and trilinolein were heated at 190C with 2% water added each hour, to partially simulate frying conditions and the moisture of frying food, until polar components reached approximately 25%. The mass spectrometric detector produced molecular ions and diagnostically useful fragments, which allowed identification of numerous oxygen-containing products. The primary products were epoxides formed across, as well as next to, double bonds. Other products were formed by shortening of a fatty acid acyl chain at sites of unsaturation. Hydroperoxides were also identified. Higher molecular weight products, including dimers, oxygenated dimers and other addition products formed by addition of aldehyde chain units to form higher molecular weight products were directly observed. Triolein and trilinolein produced similar kinds of nonvolatile degradation products. Trilinolein produced less amount of the nonvolatile degradation products due to more extensive decomposition of these products to volatile compounds.