Premium
Distribution of Triacylglycerols and Fatty Acids in Soybean Oil with Thermal Oxidation and Methylene Blue Photosensitization
Author(s) -
Park Young Woo,
Jeong Min Kyu,
Park ChanUk,
Lee JaeHwan
Publication year - 2011
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/s11746-010-1683-x
Subject(s) - methylene blue , chemistry , thermal oxidation , singlet oxygen , soybean oil , linoleic acid , linolenic acid , oxygen , oleic acid , fatty acid , chromatography , photochemistry , organic chemistry , biochemistry , catalysis , photocatalysis , silicon
Profiles of triacylglycerols (TAG) and fatty acids were compared in soybean oil thermally oxidized at 180 °C for 60 min or methylene blue photosensitized for 10 h. Headspace oxygen in thermally oxidized and photosensitized soybean oil decreased significantly ( p < 0.05) as oxidation time increased. Relative contents of linoleic and linolenic acids decreased and those of oleic acid increased during oxidation. In both thermal and photosensitized oxidation, TAG with lower than 44 equivalent carbon number including dilinoleoyllinolenoylglycerol (LLLn, 40), trilinolein (LLL, 42), oleoyllinoleoyllinolenoylglycerol (OLLn, 42), dilinoleoyloleoylglycerol (LLO, 44), and dilinoleoylpalmitoylglycerol (PLL, 44) significantly decreased, while those with dioleoyllinoleoylglycerol (OOL, 46) increased significantly in relative peak areas ( p < 0.05). Photosensitized oxidation decreased TAG containing linoleic and linolenic acids significantly faster than thermal oxidation in soybean oil ( p < 0.05), which may be due to the singlet oxygen reaction. Photosensitized soybean oils can be differentiated from thermally oxidized samples using the distributions of TAG by principal component analysis.