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Correlation of stability with fatty acid composition of hydrogenated vegetable oil
Author(s) -
Fisher G. S.,
Bickford W. G.,
Dollear F. G.
Publication year - 1947
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/bf02643520
Subject(s) - cottonseed , linseed oil , cottonseed oil , food science , chemistry , composition (language) , linoleic acid , fatty acid , conjugated linoleic acid , chromatography , organic chemistry , philosophy , linguistics
Summary Cottonseed, peanut, and linseed oils were hydrogenated under selective and non‐selective conditions and samples were withdrawn periodically for determination of their fatty acid composition, keeping quality, and other characteristics. The results were submitted to graphical and statistical analysis from which the following conclusions were drawn. When cottonseed or peanut oil is hydrogenated either under selective or non‐selective conditions, the change in the reciprocal of the keeping quality, as measured by the active oxygen method, is proportional to the change in linolein content up to the point of disappearance of linolein. After all linoleic acid has disappeared, the change in keeping quality is proportional to the change in olein content. When linseed oil is hydrogenated under selective conditions, the change in the reciprocal of the keeping quality is proportional to the change in the linolenin content up to the point of disappearance of the linolenin.