Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles
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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/38238/ http://psasir.upm.edu.my/id/eprint/38238/1/38238.pdf |
| _version_ | 1848848824033869824 |
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| author | Khor, Yih Phing Hew, Khai Shin Abas, Faridah Lai, Oi Ming Cheong, Ling Zhi Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Gewik, Mohamed Mossad Tan, Chin Ping |
| author_facet | Khor, Yih Phing Hew, Khai Shin Abas, Faridah Lai, Oi Ming Cheong, Ling Zhi Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Gewik, Mohamed Mossad Tan, Chin Ping |
| author_sort | Khor, Yih Phing |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T09:40:38Z |
| format | Article |
| id | upm-38238 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:40:38Z |
| publishDate | 2019 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-382382020-05-04T16:04:40Z http://psasir.upm.edu.my/id/eprint/38238/ Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles Khor, Yih Phing Hew, Khai Shin Abas, Faridah Lai, Oi Ming Cheong, Ling Zhi Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Gewik, Mohamed Mossad Tan, Chin Ping 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. MDPI 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/38238/1/38238.pdf 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 https://www.mdpi.com/2304-8158/8/10/475 10.3390/foods8100475 |
| spellingShingle | Khor, Yih Phing Hew, Khai Shin Abas, Faridah Lai, Oi Ming Cheong, Ling Zhi Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Gewik, Mohamed Mossad Tan, Chin Ping Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| title | Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| title_full | Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| title_fullStr | Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| title_full_unstemmed | Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| title_short | Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| title_sort | oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles |
| url | http://psasir.upm.edu.my/id/eprint/38238/ http://psasir.upm.edu.my/id/eprint/38238/ http://psasir.upm.edu.my/id/eprint/38238/ http://psasir.upm.edu.my/id/eprint/38238/1/38238.pdf |