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Characterization of the nonvolatile compounds formed during the thermal oxidation of corn oil. II. Phthalate esters
Author(s) -
Perkins E. G.
Publication year - 1967
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/bf02545265
Subject(s) - chemistry , chlorinated paraffins , phthalic acid , organic chemistry , phthalate , oleyl alcohol , thermal oxidation , chromatography , corn oil , alcohol , layer (electronics) , food science
Abstract Twenty compounds with molecular weights ranging from 390 to 970 have been isolated from thermally oxidized corn oil with the aid of countercurrent distribution, column, and thin‐layer chromatography. The structure of one compound was shown to be a phthalic acid esterified with an eight carbon normal and branched chain alcohol in both carboxyl groups. A similar compound was found in the products resulting from the oxidation of 2‐oleyl‐1,3‐distearin and 1‐palmityl‐2,3 diolein as well as in a fat obtained from a local drive‐in restaurant.