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Title: ELECTROCHEMICAL HYDROGENATION OF EDIBLE OILS IN A SOLID POLYMER ELECTROLYTEREACTOR: II. OIL PRODUCT SENSORY AND COMPOSITIONAL ANALYSIS

Author
item Warner, Kathleen
item Neff, William
item PINTAURO, P - TULANE UNIV NEW ORLEANS L

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Soybean oils were hydrogenated by a new electrochemical method at moderate temperature and atmospheric pressure. These oils were analyzed for their compositional and sensory characteristics. Hydrogenated oils ranged in iodine value from 60 to 100. The following ranges in fatty acid composition were observed, linolenic acid was reduced to 1-4%; total saturated (palmitic plus stearic) fatty acids, 20-49%; oleic acid, 30-40%; linoleic acid, 18-35%. Trans fatty acid compositions (mostly C18:1) of the samples ranged from 6.7 to 11.1%. Location concentration of the fatty acids on the triacylglycerol moiety carbons of the hydrogenated samples followed the same natural pattern observed for the starting soybean oil except for the IV 90 sample. This sample had more stearic and less linoleic acids at the internal glycerol than at the external glycerol carbons. Oils with IV 90 were heated at frying temperature (190 deg C). The oil prepared by electrochemical hydrogenation had significantly less room odor intensity and hydrogenated odor intensity than oil hydrogenated by the traditional heterogenous catalytic procedure.