From high oleic vegetable oils to hydrophobic starch derivatives: II. Physicochemical, processing and environmental properties

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.    

Download Full-text

Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants

Journal of the American Oil Chemists Society ◽

10.1007/s11746-008-1256-4 ◽

2008 ◽

Vol 85 (8) ◽

pp. 771-776 ◽

Cited By ~ 62

Author(s):

Lilon I. Merrill ◽

Oscar A. Pike ◽

Lynn V. Ogden ◽

Michael L. Dunn

Keyword(s):

Oxidative Stability ◽

Vegetable Oils ◽

High Oleic

Download Full-text

Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties

Grasas y Aceites ◽

10.3989/gya.1167182 ◽

2019 ◽

Vol 70 (4) ◽

pp. 330

Author(s):

O. E. Ledea-Lozano ◽

L. A. Fernández-García ◽

D. Gil-Ibarra ◽

M. Á. Bootello ◽

R. Garcés ◽

...

Keyword(s):

Physical Properties ◽

Vegetable Oils ◽

Unsaturated Fatty Acids ◽

Chemical Species ◽

Polar Compounds ◽

Chemical Transformations ◽

Scanning Calorimetry ◽

High Oleic ◽

Sunflower Oils

Within the chemical transformations that vegetable oils undergo, oxidative reactions are one of the most widely studied. During the process of oxidation oils react with oxygen in their different forms to produce a large variety of chemical species that alter their chemical and physical properties. This work is the second of a series of two in which the action of ozone on different sunflower oils was investigated. Ozone reacts with double bonds of unsaturated fatty acids which produce different peroxidated species. The presence of altered triacylglycerol (TAG) increases the polarity of the vegetable oils and induces changes in their physical properties. Moreover, peroxygenation alters the aggregation of TAGs, favoring the formation of dimers or oligomers that can substantially change the melting and crystallization profiles of these oils. In the present work the effect of ozonation on four different sunflower oils was studied: common sunflower, high oleic sunflower and two highly saturated sunflower oils, high palmitic and stearic in a high oleic background. Furthermore, the species of TAGs from the different oils that were affected by the ozone oxidative attack were studied. The formation of polar compounds and TAG aggregates were investigated as well as the effect caused by them on the physical properties of the oils as studied through differential scanning calorimetry.

Download Full-text