Correlation of the Solid‐Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation

Abstract

AbstractCorrelations of the solid‐fat content (SFC) with oxidative parameters were determined in three vegetable oils including corn, soybean, and palm oils, during thermal oxidation at 150°C. As the oxidation time increased, SFC and oxidation parameters, including conjugated dienoic acid (CDA) value, p‐anisidine value (p‐AV), acid value, and total polar materials (TPM), increased at different rates in all oils. Although corn and soybean oil underwent higher rates of lipid oxidation than palm oil, SFC changes in palm oil were observed at higher rates than those in corn and soybean oils. Palm oil showed a high correlation of SFC against p‐AV and TPM compared with corn and soybean oils. Soybean oil showed a higher correlation of SFC and oxidation parameters than corn oil except acid values. SFC could be useful to determine secondary lipid oxidation products and the level of TPM in oxidized vegetable oils.