Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various paramete...

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Bibliographic Details
Main Authors:	Yih Phing Khor, Khai Shin Hew, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, Chin Ping Tan
Format:	Article
Language:	English
Published:	MDPI AG 2019-10-01
Series:	Foods
Subjects:	monomeric oxidized triacylglycerol polymerized triacylglycerol epoxy acid keto acid hydroxy acid palm olein oil oxidation polymerization oxidative stability total polar compound
Online Access:	https://www.mdpi.com/2304-8158/8/10/475

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