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Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating
Author(s) -
Shao Linya,
Song Huiyu,
Li Xu,
Huang Jianhua,
Jin Qingzhe,
Wang Xingguo
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14593
Subject(s) - triglyceride , linolenic acid , chemistry , dimer , fatty acid , food science , polar , botany , organic chemistry , biology , biochemistry , physics , linoleic acid , cholesterol , astronomy
Summary During heating of oils, trans fatty acids can be formed via various chemical reactions, which are not treated as free fatty acids but as part of triglycerides. The factors that influence the formation of trans isomers of α‐linolenic acid (TALAs) and the correlation between TALAs and total polar components were studied by heating linseed oil. Both heating temperature and time affected TALA formation. Increasing temperature from 170 °C to 200 °C for 2 h produced more TALAs than conducting 14 h heating at 170 °C. Pumping air promoted oxidation of α‐linolenic acid, reducing the content of TALAs, especially c 9, c 12, t 15‐C18:3. TALA contents were positively correlated with total polar components, triglyceride oligomer, triglyceride dimer and diglyceride (DG) ( r = 0.456–0.813), but negatively correlated with free fatty acids ( r = −0.650–‐0.469). No correlation was found between TALAs and oxidised triglyceride monomer. Compared with di‐TALAs, mono‐TALAs had stronger correlation with DG.