Abstract
AbstractThe role of oxygen‐limitation on lipid oxidation and moisture content were tested in corn oil heated to 60, 100, and 140 °C. The degree of oxidation was determined by analyzing headspace oxygen content, conjugated dienoic acids (CDA), and p‐anisidine value (p‐AV). The moisture content in bulk oil was analyzed by the Karl Fischer method. Oxygen‐limited samples heated to 100 and 140 °C had significantly more lipid oxidation than oxygen‐unlimited samples at early timepoints (p < 0.05). After this period, the oxygen‐unlimited samples had more lipid oxidation based on CDA and p‐AV assays. During those initial periods, oxygen‐limited samples had significantly higher moisture content than oxygen‐unlimited samples (p < 0.05), which implies that moisture content in oils plays an important role in the rate of lipid oxidation. The increased moisture content in bulk oil under oxygen‐limited conditions is due to headspace moisture rather than moisture inside the oil. However, the effects of oxygen‐limitation on lipid oxidation were less clear at 60 °C than at 100 or 140 °C.
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