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An experimental investigation was carried out with the aim to evaluate the pro-oxidant activity of oxidized triacylglycerols and compare it with that observed for polar triacylglycerol oligopolymers. The research on these classes of substances, that form during processing and storage of fats and oils, has a great concern with the study of the effect of heat in technologic processes, such as vegetable oils refining, frying and cooking. Oxidized triacylglycerols and polar triacylglycerol oligopolymers, obtained in purity by preparative gel permeation chromatography, were added in amounts of 0.25-1 g/100 g both to a purified and an unpurified olive oil. Regarding the oxidized triacylglycerols, the accelerated oxidation tests showed that the induction times of both oils significantly decreased at increasing concentrations of these compounds, demonstrating their pro-oxidant effect. Moreover, the data showed that the pro-oxidant activity of oxidized triacylglycerols was greater than that of polar triacylglycerol oligopolymers. © 2010 Elsevier Ltd.

The aim of the research was to evaluate the pro-oxidant action of oxidized triglyceride oliogopolymers, a class of oxidation compounds present in refined vegetable oils. Silica gel column chromatography was used to obtain the polar compounds from a thermally oxidized oil and preparative gel permeation chromatography to separate and collect the oxidized triglyceride oligopolymers. A purified oil that was practically free of oxidation and hydrolytic degradation products, pigments and anti-oxidants was prepared in the laboratory to evaluate pro-oxidant activity without interferences. Addition of percent amounts of oxidized triglyceride oligopolymers of 0.25 to 1.0% to both the purified and unpurified oils clearly evidenced the pro-oxidant activity of this class of compounds. © 2007 Springer-Verlag.