Lipid Oxidation. Part 4. Products of Thermooxidative Polymerization of Vegetable Oils
- 1 January 1976
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 20 (2) , 157-163
- https://doi.org/10.1002/food.19760200207
Abstract
The thermal treatment of vegetable oils was studied by gel chromatography on packings of styrene-divinylbenzene copolymers. Unlike oils with a lower content of polyene acids, those with a high content of polyene acids contained a larger amount of higher oligomers of fatty acids. The gel chromatography of fatty acid methyl esters from heated oils allowed the determination of the ratio of intra- and intermolecular bonds arising by polymerization reactions. The results of determination of the iodine value of products were correlated with the data obtained by gel chromatography.Keywords
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