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Insights into Polymerization of Vegetable Oil: Oligomerization of Oleic Acid
Author(s) -
Bonetti Rino,
Parker Wallace O.
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12274
Subject(s) - oleic acid , polymerization , chemistry , organic chemistry , fatty acid , polymer chemistry , vegetable oil , polymer , biochemistry
Abstract Viscous gel‐like species form in vegetable oils during frying. After fatty acid formation, thermal oxidation of unsaturated chains causes polymerization. Heat treatment of oleic acid was employed to produce and identify the initial polymerization products. Spectroscopic studies revealed that heating oleic acid (210 °C, open to air) causes the formation of oligomers cross‐linked by ester groups. The absence of esters, before thermal treatment, facilitated observation of cross‐links (ester groups) that propagate to produce heavier insoluble products.