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A study of the color stability of commercial oleic acid
Author(s) -
Lin Sherman S.,
Hsieh A. L.,
Min David B. S.,
Chang Stephen S.
Publication year - 1976
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/bf02586356
Subject(s) - oleic acid , silicic acid , chemistry , polyunsaturated fatty acid , fatty acid , food science , organic chemistry , chromatography , biochemistry
Commercial oleic acid has a tendency to develop a dark color during heating. It has been found that this discoloration is partially due to oxidation and partially due to the presence of minor constituents. Their characterization as oxidized and polymerized fatty acids will be reported in a separate paper. The effects of the two factors are synergistic to each other and thus accentuate the darkening of the commercial oleic acid when it is heated under air. Removal of the minor constituents from commercial oleic acid by silicic acid treatment drastically improved its color stability. The generally acknowledged concept that the higher the polyunsaturated fatty acid content in the commercial oleic acid, the lower its color stability, is not correct. The color stability of commercial oleic acid is more predominantly dependent upon the content of minor constituents than that of polyunsaturated fatty acid.