Abstract
AbstractThe objective of this study was to evaluate the impact of the refining process and of heating at frying temperature (180 °C, 8 h) on the content of trans fatty acids and their positional distribution in sn‐positions of triacylglycerols (TAG) of rice bran oil. Tr‐18:2 was an artifact specific to the deodorization step, which additionally changed its distribution at the 2‐MAG and 1,3‐DAG positions. No correlation between the formation of polymer TAG and trans fatty acids could be observed.
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