6533b7d2fe1ef96bd125e9d3
RESEARCH PRODUCT
Study of the formation of carbonyl compounds in edible oils and fats by 1H-NMR and FTIR
F.j Amézquita LópezM.c.m. Moya MorenoD Mendoza OlivaresF. Bosch ReigV. Peris Martinezsubject
food.ingredientChemistrySunflower oilOrganic Chemistryfood and beveragesSunflowerDecompositionAnalytical ChemistryInorganic Chemistrychemistry.chemical_compoundfoodProton NMROrganic chemistryFourier transform infrared spectroscopyCanolaButyraldehydeSpectroscopyCorn oildescription
Abstract Oils and fats start decomposing from the moment they are isolated from their natural environment. Heating accelerates oxidative rancidity and frying at high temperatures produces thermal degradation with the formation of decomposition products, such as aldehydes, ketones, free acids and hydroxilic compounds that in high levels can be harmful to human health. The decomposition products formed up to 300°C were determined by means of 1 H-NMR spectroscopy and an FTIR spectroscopic method was developed for the quantification of carbonyl compounds generated during heating. The results show that there is a formation of carbonyl compounds starting at 150°C and when the sample was heated at 300°C for 40 min, the following contents (expressed as butyraldehyde mass fraction ) were found: olive oil 10.5%, sunflower oil 11.3%, corn oil 3.0%, seeds oil (sunflower, safflower and canola seed) 6.6% and lard 3.5%.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1999-05-01 | Journal of Molecular Structure |