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.
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