Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil

TLDR: This article showed that thermally oxidized compounds had a significant effect on the volatile compound formatiion and molecular oxygen disappearance in the headspace of oil at α = 0.05.

Abstract: Soybean oil purified by silicic acid column chromatography did not contain peroxides, free fatty acids, phospholipids or oxidized polar compounds. The purified soybean oil was thermally oxidized at 180°C for 96 hr in the presence of air. The thermally oxidized compounds (31.3%) were separated from the purified soybean oil by gradient elution silicic acid chromatography. Thermally oxidized compounds contained hydroxyl groups, carbonyl groups andtrans double bonds according to the infrared spectrum. Thermally oxidized compounds were added to soybean oil and purified soybean oil at 0, 0.5, 1.0, 1.5 and 2.0% to study the effects of these compounds on the oxidative stability of oil. The oxidative stabilities of oils were determined by gas chromatographic analysis of volatile compound formation and molecular oxygen disappearance in the headspace of oil bottles. The thermally oxidized compounds showed prooxidant effects on the oxidative stabilities of both refined, bleached and deodorized soybean oil and purified soybean oil. Duncan’s Multiple Range Test showed that thermally oxidized compounds had a significant effect on the volatile compound formatiion and oxygen disappearance in the headspace of oil at α=0.05.