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Conversion of polyunsaturates in vegetable oils to cis ‐monounsaturates by homogeneous hydrogenation catalyzed with chromium carbonyls
Author(s) -
Frankel E. N.
Publication year - 1970
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/bf02680158
Subject(s) - saponification , soybean oil , diene , catalysis , chemistry , homogeneous , organic chemistry , flavor , double bond , oleic acid , chromium , food science , biochemistry , mathematics , natural rubber , combinatorics
Chromium carbonyl complex catalysts were used to selectively hydrogenate polyunsaturates in vegetable oils into products retaining 90% to 95% cis configuration and their liquid properties. The product from soybean oil contained 42–69% monoene, 10–40% diene and 0–4% triene. The product from safflower oil contained 73–82% monoene and 8–17% diene. About 45–55% of the double bonds in monoenes from hydrogenated soybean oil remained in the C 9 position, and the rest was distributed between C 10 , C 11 , and C 12 . Preliminary oxidative and flavor stability evaluations showed that these hydrogenated soybean oils compared favorably with a commercial sample of hydrogenated‐winterized soybean oil. Liquid fatty acids prepared by saponification of hydrogenated soybean and safflower oils (IV 90–100) had analyses about the same as those of commercial oleic acid.