Autoxidation of triacylglycerol species in groundnut oil
Panek, J. | Dolezal, M. | Reblova, Z. | Pokorny, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
The oxidation of triacylglycerols was studied in their natural mixture as present in groundnut oil. The oil was oxidized under Schaal test conditions at 40, 60 and 80 deg C. Triacylglycerols were separated by reversed-phase HPLC. Fatty acid composition of triacylglycerol fractions was evaluated by capillary GLC with flame ionization detection. The rate of oxidation decreased with the increasing saturation degree of triacylglycerols. The content of polyunsaturated fatty acids (in triacylglycerols) has major influence on the oxidation rate.
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