1. Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures
- Author
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James E. Anderson, James C. Ball, Kenneth M. Doll, Hong-Sik Hwang, and Karl E. Vermillion
- Subjects
food.ingredient ,Hot Temperature ,Polymers ,Alcohol ,Ether ,01 natural sciences ,Soybean oil ,Analytical Chemistry ,chemistry.chemical_compound ,Hydrolysis ,0404 agricultural biotechnology ,food ,Acetyl chloride ,Organic chemistry ,Cooking ,010401 analytical chemistry ,Esters ,04 agricultural and veterinary sciences ,General Medicine ,Nuclear magnetic resonance spectroscopy ,Carbon-13 NMR ,040401 food science ,0104 chemical sciences ,Soybean Oil ,Polymerization ,chemistry ,Alcohols ,Oxidation-Reduction ,Food Science - Abstract
Although significant amounts of polymers associated with adverse health effects in oils are produced during frying, the chemical bonds forming these polymers are not well understood. This study revealed that ester bonds are responsible for the polymerization of soybean oil during frying and heating at 175 °C. The ester value of soybean oil increased during frying up to day 3 of the experiment and slightly decreased on day 4 of the experiment indicating that esterification and hydrolysis concomitantly occurred. The 13C NMR spectra showed further evidence of the formation of ester bonds. This study also examined unidentified chemical bonds in the polymer products, other than ester bonds, with NMR spectroscopy. No NMR signals indicating ether bonds were observed. The NMR study after the reaction of oxidized soybean oil with acetyl chloride clarified assignments of proton signals, confirming some previous assignments, and assigning a new proton signal as an alcohol.
- Published
- 2019