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Open AccessArticle

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

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Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia
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Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia
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Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia
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Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China
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Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia
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Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
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Author to whom correspondence should be addressed.
Foods 2019, 8(10), 475; https://doi.org/10.3390/foods8100475
Received: 24 August 2019 / Revised: 7 October 2019 / Accepted: 8 October 2019 / Published: 11 October 2019
(This article belongs to the Section Food Quality and Safety)
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. View Full-Text
Keywords: monomeric oxidized triacylglycerol; polymerized triacylglycerol; epoxy acid; keto acid; hydroxy acid; palm olein; oil oxidation; polymerization; oxidative stability; total polar compound monomeric oxidized triacylglycerol; polymerized triacylglycerol; epoxy acid; keto acid; hydroxy acid; palm olein; oil oxidation; polymerization; oxidative stability; total polar compound
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Khor, Y.P.; Hew, K.S.; Abas, F.; Lai, O.M.; Cheong, L.Z.; Nehdi, I.A.; Sbihi, H.M.; Gewik, M.M.; Tan, C.P. Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles. Foods 2019, 8, 475.

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