Heat Induced Cis/Trans Isomerization in Vegetable Oils
Heat Induced Cis/Trans Isomerization in Vegetable Oils and Oleic Acid Spring Honors Thesis Spring 2011 John-Harwood Scott and Sarah E. G. Porter Department of Chemistry and Physics, Longwood University, 201 High Street, Farmville, Virginia 23909.
Highlights Heat treatment induced the formation of trans linoleic acid in soybean oil. C18:2-9c,12t and C18:2-9t,12c are the major trans isomers in heated soybean oil. Cis to trans isomerization is energetically a more favourable process. The isomerization process proceeds via a
Deodorization of vegetable oils. Part I: Modeling
Four hours of heat treatment at 270°C led to isomerization with the formation of trans fatty acids of 80% alpha-linolenic acid and only 13% linoleic acid . High temperature regimes are used
Tsuzuki investigated the relationship between heat-induced cis/trans isomerization and thermal oxidative degradation of double bonds in unsaturated lipids, by testing the effects of several edible antioxidants on these two molecular structural changes of double bonds in triolein (cis-9,18:1) and trilinolein (cis-9,cis-12,18:2), heated to
Analysis of cis- and trans-fatty acid SpringerLink
Abstract. For quantitation ofcis- andtrans-fatty acid isomers, infrared (IR) spectroscopy, gas-liquid chromatography (GLC) on highly polar stationary phases or the combination (GLC-IR) may be used.IR offers the advantage of simplicity and speed, but the lower determination limit of 5% and the lack of detailed information limit its use.
The calculated degrees of isomerization are independent of the composition of the oil but related to both time and temperature of deodorization. The degree of isomerization of linolenic acid is unaffected by the decrease of this acid content observed during the deodorization. Deodorization at about 220–230°C appears to be a critical limit
"Heat Induced Cis/Trans Isomerization in Vegetable Oils
This research used the aforementioned method to quantify trans fat content in common cooking vegetable oils. Before analysis,the oil samples were heated to different temperatures that were less than or equal their respective smoke point. Results from all heated oil samples provided data that was below the calibration range (0.5 40% trans fat.
Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils Four different commercially refined vegetable oils were analyzed by capillary gas-liquid chromatography for their trans fatty acid contents.
Geometrical isomerization of polyunsaturated fatty acids
Read "Geometrical isomerization of polyunsaturated fatty acids in physically refined rapeseed oil during plant‐scale deodorization, European Journal of Lipid Science and Technology" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
The calculated degrees of isomerization are independent of the composition of the oil but related to both time and temperature of deodorization. The degree of isomerization of linolenic acid is unaffected by the decrease of this acid content observed during the deodorization. Deodorization at about 220–230°C appears to be a critical limit