Insights into Polymerization of Vegetable Oil: Oligomerization of Oleic Acid. (13th August 2019)

• Record Type: Journal Article
• Authors: Bonetti, Rino; Parker, Wallace O.
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 96:Number 10(2019)
• Page Start: 1181
• Page End: 1184
• Publication Date: 2019-08-13
• Subjects: Oleic acid -- Vegetable oil polymerization -- Thermal oxidation -- Cross‐link -- NMR spectroscopy; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1002/aocs.12274
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: Viscous gel‐like species form in vegetable oils during frying. After fatty acid formation, thermal oxidation of unsaturated chains causes polymerization. Heat treatment of oleic acid was employed to produce and identify the initial polymerization products. Spectroscopic studies revealed that heating oleic acid (210 °C, open to air) causes the formation of oligomers cross‐linked by ester groups. The absence of esters, before thermal treatment, facilitated observation of cross‐links (ester groups) that propagate to produce heavier insoluble products. Abstract :