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Bleaching of vegetable oils: I. Conversions in soybean oil, triolein and trilinolein
Author(s) -
Van den Bosch G.
Publication year - 1973
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/bf02641822
Subject(s) - triolein , chemistry , conjugated system , organic chemistry , soybean oil , chromatography , food science , polymer , lipase , enzyme
Soybean oil, triolein and trilinolein were treated with acid‐activated earth (2–15%) at 25–120 C. With low initial peroxides and in the absence of air, little additional conjugation was found. With high initial peroxides or in the presence of air, conjugated dienes and trienes were formed particularly with high amounts of earth. At higher temperatures and longer bleaching times the amount of conjugated compounds also increased. It can be concluded from the bleaching experiments with triolein and trilinolein that conjugated dienes, trienes and tetraenes are formed much more easily with linoleate than with oleate.