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Characterization of some heated fat components
Author(s) -
Artman Neil R.,
Alexander J. Craig
Publication year - 1968
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/bf02541247
Subject(s) - chemistry , fraction (chemistry) , urea , iodine value , soybean oil , chromatography , distilled water , organic chemistry , characterization (materials science) , iodine , food science , materials science , nanotechnology
Abstract Substances produced at low levels in fat by heating were isolated and characterized. Partially hydrogenated soybean oil (Iodine Value 78) was heated at 182 C for 10, 8.5‐hr, days with exposure to air. The oil was converted to ethyl esters, which were distilled and adducted with urea. The nonadductable fraction was subjected to chromatographic separations, and some of the components were purified sufficiently for chemical and spectroscopic characterization. Substances recognized include aromatic esters, saturated and unsaturated cyclic esters, ethoxyoctadecenoate, ethoxyhydroxyoctadecanoate, oxo‐octadecanoate, oxo‐octadecenoate, and cyclic hydroxy esters, all having 18 carbons in the acid chain.