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ARS Home » Research » Publications at this Location » Publication #102734
Title: NON-VOLATILE PRODUCTS OF TRIOLEIN PRODUCED AT FRYING TEMPERATURES CHARACTERIZED USING LIQUID CHROMATOGRAPHY WITH ONLINE MASS SPECTROMETRIC DETECTION

Author
item BYRDWELL, WILLIAM - FLORIDA ATLANTA UNIV
item NEFF, WILLIAM

Submitted to: Journal of Chromatography
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/16/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Frying oils break down under the conditions commonly used for frying. This breakdown is responsible for the darkening observed in used frying oils and for the burnt or unpleasant odor associated with overused oils. It is desirable to understand what compounds are being formed during the breakdown of oils to determine what is responsible for the darkening color and unpleasant odor. When the compounds responsible are identified, better oils can be designed which minimize the formation of the undesirable breakdown products. This study sought to identify the compounds produced during the breakdown of one specific fat, triolein. By understanding the products formed by this simple fat, other breakdown products in more complicated fat mixtures can be identified by comparison. Then, fats can be produced which will resist formation of these products to the greatest extent possible. This will ultimately lead to consumer products which last longer on the shelf without going bad and understanding frying conditions better to give a more healthful, better tasting food product.

Technical Abstract: Oxidative products from triolein heated under frying conditions have been analyzed using liquid chromatography with atmospheric pressure chemical ionization (APCI) mass spectrometric detection. Triolein was heated at 190 deg C with 2% water added each hour, to partially simulate the moisture of food, until polar components reached approximately 30%. The samples were separated using reversed phase high performance liquid chromatography with APCI MS detection. Triolein oxidation products included hydro peroxides, epoxides, and a ketone. Other products were formed by shortening of an acyl chain on the intact triolein. Normal and oxygen containing products formed by the dimerization of triolein were also observed. Other products included chain addition products formed by addition of acyl chain subunits to intact triolein to form higher molecular weight products.