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Effect of randomization on the oxidation of corn oil
Author(s) -
Lau F. Y.,
Hammond E. G.,
Ross P. F.
Publication year - 1982
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/bf02634423
Subject(s) - corn oil , glyceride , chemistry , triglyceride , yield (engineering) , bond cleavage , organic chemistry , substrate (aquarium) , food science , biochemistry , fatty acid , materials science , cholesterol , catalysis , biology , metallurgy , ecology
Randomized corn oil and corn oil methyl esters both oxidized three to four times faster than natural corn oil. The difference in rate could not be attributed to pro‐ or antioxidants. Thin layer chromatography of the oxidized oils and methyl esters after reduction with hydrogen iodide revealed two bands moving slower than the original esters. One was shown to be a mixture of scission products; the other was monohydroxy‐triglyceride. There was three times more scission products from randomized than natural corn oil. Glyceride structure seems not to affect the rate of oxidation of triglycerides by altering substrate availability. The difference in yield of scission products suggests that glyceride structure may affect the rate of initiation.