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Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles


Khor, Yih Phing and Hew, Khai Shin and Abas, Faridah and Lai, Oi Ming and Cheong, Ling Zhi and Nehdi, Imededdine Arbi and Sbihi, Hassen Mohamed and Gewik, Mohamed Mossad and Tan, Chin Ping (2019) Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles. Foods, 8 (10). art. no. 475. pp. 1-15. ISSN 2304-8158


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3390/foods8100475
Publisher: MDPI
Keywords: Monomeric oxidized triacylglycerol; Polymerized triacylglycerol; Epoxy acid; Keto acid; Hydroxy acid; Palm olein; Oil oxidation; Polymerization; Oxidative stability; Total polar compound
Depositing User: Nabilah Mustapa
Date Deposited: 04 May 2020 16:04
Last Modified: 04 May 2020 16:04
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/foods8100475
URI: http://psasir.upm.edu.my/id/eprint/38238
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