Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
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- 作者：Luciane Conceio Silva Bastos ; Pedro Afonso de Paula Pereira
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：December 22, 2010
- 年：2010
- 卷：58
- 期：24
- 页码：12777-12783
- 全文大小：978K
- 年卷期：v.58,no.24(December 22, 2010)
- ISSN：1520-5118
文摘
Canola oil was heated continuously for 8 h at a typical frying temperature (180 °C) in the presence of various concentrations of the metal ions Fe(III), Cu(II), and Al(III) (9.2, 27.5, and 46.0 μg L−1 of oil) to evaluate changes occurring in the amount of free fatty acids, expressed as acidity index, and in the formation rates of aldehydes. The aldehydes were collected and derivatized in silica cartridges functionalized with C18 and impregnated with an acid solution of 2,4-dinitrophenylhydrazine, after which they were eluted with acetonitrile and analyzed by LC-DAD-MS. Among the substances emitted, the following were identified and quantified: formaldehyde, acetaldehyde, acrolein, propanal, butanal, hexanal, (E)-2-heptenal, and octanal. During heating of the oil, the compounds presenting the highest mean formation rates were acrolein, hexanal, and acetaldehyde. In the study of the metal ions, the addition of ions to the samples generally led to a corresponding increase in the formation rates of the eight substances. The compounds showing the highest relative increases in formation rates were formaldehyde, acetaldehyde, propanal, and heptenal. In terms of catalytic effect, copper proved to be the most efficient in promoting increased formation rates, followed by iron and aluminum.