Abstract
Lipid oxidation during heating started at the allylic position of the double bond of unsaturated fatty acids. Primary lipid oxidation which was produced during heating are generally unstable and directly decompose into secondary oxidation products. The oxidative and thermal stability of Rapeseed oil was evaluated using Rancimat 679. Oil samples were heated at 120oC for 10 hours which are taken started from 5, 6, 6.5, 7, 7.5, 8, 9 and 10 hours. Derivatization with DNPH eluted with a mixture of methanol (60%) and water (40%). The aldehydes are analysed by High Performance Liquid Chromatography- Diode Array Detection (HPLC-DAD) after derivatisation with DNPH and identified by high-resolution MS using an orbitrap-based mass spectrometer. HPLC is the suitable method to investigate the non-volatile aldehydes formed by decomposition of hydroperoxides. The result of this oxidation process were described that the maximum point of the oil oxidation was at 9 hours which peak area 378. For oxidation process at the 10 hours the area peak is decreased which point 344.
Highlights
Canola oil is considered to be a nutrionatilly well-balanced because it has a low content of SFA, a high content of MUFA, and a 2 : 1 ratio of ω6 and ω3 PUFA
Primary lipid oxidation which was produced during heating are generally unstable and directly decompose into secondary oxidation products
Carbonyl compound is more stable than peroxides and it always used for evaluating the quality of oil. 2,3,4
Summary
Canola oil is considered to be a nutrionatilly well-balanced because it has a low content of SFA, a high content of MUFA, and a 2 : 1 ratio of ω6 and ω3 PUFA It has a high content of α-linolenic acid (8-12%) compared to other vegetables oils such as soybean (8%), sunflower (0.2%), olive (0.8%) and corn (0.7%) From information stated above, the high polyunsaturated fats make it to rancid if it’s heating in the high temperature. Aldehydes and ketones which was produced from frying fats are reacted with 2,4dinitrophenylhydrazine in acidic solution for 1 h at room temperature It was s simple, fast and a selective determination of higher carbonyl group. Using a reversed phase HPLC column that is eluted with a very steep gradient between methanol and tert-butylmethyl ether (TBME) with wavelength set at 370 nm This method resulted as a miliequivalents of carbonyls per kg of fat which was produced from oxidative cleavage of double bonds in unsaturated fatty acids.[5]. The decomposition of hydroperoxides was probably faster than the formation
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