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Degradation of α‐linolenic acid during heating
Author(s) -
Hé G.,
Kemény Zs.,
Recseg K.,
Zwobada F.,
Kövári K.
Publication year - 1997
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/s11746-997-0087-z
Subject(s) - linolenic acid , degradation (telecommunications) , rapeseed , chemistry , food science , linoleic acid , stripping (fiber) , nitrogen , biochemistry , fatty acid , materials science , organic chemistry , composite material , telecommunications , computer science
Degummed bleached rapeseed oil was heated at 210, 220, and 230°C for up to 86 h under reduced pressure with nitrogen stripping. No significant change of total linoleic acid content was found, but a decrease of the total linolenic acid content was observed under extreme conditions. The degradation rate of linolenic acid is described as a function of heating time and operating temperature. Linolenic acid degradation can be predicted for any set of conditions by the established model. No significant degradation of linolenic acid can occur under standard deodorization conditions.