Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Thermal and Oxidative Degradation of Oil Samples
2.3. Fatty Acid Analysis by Gas Chromatography (GC)
2.4. Viscosity
2.5. Dielectric Constant
2.6. High-Performance Gel Permeation Chromatography (HPGPC)
2.7. Fourier-Transform Infrared Spectroscopy (FTIR)
3. Results
3.1. Viscosity
3.2. Dielectric Constant
3.3. High-Performance Gel Permeation Chromatography (HPGPC)
3.4. Fourier-Transform Infrared Spectroscopy (FTIR)
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Fatty Acid | Sunflower Oil (%) | Palm Fat (%) |
---|---|---|
C12:0 | - | 0.6 |
C14:0 | - | 1.5 |
C16:0 | 7.1 | 48.2 |
C18:0 | 4.2 | 5.4 |
C18:1 | 20.5 | 34.3 |
C18:2 | 65.6 | 8.9 |
Sunflower Oil | ||||
t (h) | A | B (K) | C (106 × K2) | R2 |
0 | 10.938 | −7841.6 | 1.7135 | 0.9965 |
12 | 9.455 | −6938.7 | 1.5982 | 0.9979 |
26 | 10.051 | −7507.4 | 1.7523 | 0.9979 |
40 | 9.113 | −7007.9 | 1.7249 | 0.9988 |
57 | 4.992 | −4344.5 | 1.3612 | 0.9990 |
76 | 3.578 | −3247.9 | 1.2535 | 0.9999 |
Palm Fat | ||||
t (h) | A | B (K) | C (106 × K2) | R2 |
0 | 11.026 | −8232.9 | 1.8518 | 0.9924 |
12 | 13.186 | −9997.1 | 2.2193 | 0.9942 |
26 | 14.757 | −11,210.1 | 2.4727 | 0.9973 |
40 | 8.118 | −6209.1 | 1.5611 | 0.9965 |
57 | 11.781 | −9502.1 | 2.3017 | 0.9974 |
76 | 6.398 | −5442.6 | 1.5928 | 0.9993 |
Shear Rate (s−1) | 0 h | 12 h | 26 h | 40 h | 57 h | 76 h |
---|---|---|---|---|---|---|
234 | 9.5 | 11.2 | 17.3 | 22.4 | 36.4 | 83.7 |
468 | 10.0 | 12.0 | 17.1 | 22.3 | 37.0 | 83.9 |
702 | 10.3 | 12.6 | 17.2 | 22.4 | 37.0 | 83.8 |
1403 | 10.8 | 13.1 | 17.5 | 22.8 | 37.3 | 83.7 |
1872 | 11.1 | 13.3 | 17.6 | 22.9 | 37.3 | 83.7 |
Time (h) | Sunflower Oil Int. (3008.4 cm−1) | Palm Fat Int. (3005.6 cm−1) |
---|---|---|
0 | 2.010 | 0.485 |
12 | 1.853 | 0.407 |
26 | 1.691 | 0.335 |
40 | 1.521 | 0.267 |
57 | 1.288 | 0.178 |
76 | 1.019 | 0.109 |
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Wiege, B.; Fehling, E.; Matthäus, B.; Schmidt, M. Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat. Foods 2020, 9, 1273. https://doi.org/10.3390/foods9091273
Wiege B, Fehling E, Matthäus B, Schmidt M. Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat. Foods. 2020; 9(9):1273. https://doi.org/10.3390/foods9091273
Chicago/Turabian StyleWiege, Berthold, Eberhard Fehling, Bertrand Matthäus, and Marcus Schmidt. 2020. "Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat" Foods 9, no. 9: 1273. https://doi.org/10.3390/foods9091273