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The formation of oxo‐ and hydroxy‐fatty acids in heated fats and oils
Author(s) -
Schwartz Daniel P.,
Rady Aly H.,
Castañeda Soledad
Publication year - 1994
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 - 10.1007/bf02540527
Subject(s) - chemistry , olive oil , transmethylation , food science , safflower oil , tallow , fatty acid , edible oil , organic chemistry , chromatography , biochemistry , amino acid , methionine
A fast‐food fat (mostly tallow), olive oil and safflower oil were heated in air for 4 d and periodically analyzed for oxofatty acids (OFA), monohydroxy‐fatty acids (HFA) and polyhydroxy‐fatty acids (PHFA). After transmethylation, the OFA were estimated as 2,4‐dinitrophenylhydrazones, and the HFA and PHFA were quantitated as pyruvic acid 2,6‐dinitrophenylhydrazone esters. At least half of the maximum concentration attained for OFA, HFA and PHFA was generated between 16–24 h of heating of each oil. Safflower oil contained greater concentrations of HFA and PHFA than either olive oil or the fast‐food fat. The fastfood fat sample contained a greater concentration of OFA than did the other oils. The sum of the concentrations of OFA, HFA and PHFA at the time of maximum formation in the oils was approximately 260 μmoles/g at 48–72 h for safflower, 200 μmoles/g at 48–72 h for olive and 170 μmoles/g at 72 h for the fast‐food fat.