Effect of heat on triglycerides of corn oil

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Abstract
Results of a study on the effect of heating corn oil in air to a 200C temp are reported. Heated oil was separated on a silicic acid column into 8 fractions. The first four fractions, constituting about 62% original oil, were found to be unchanged triglycerides. The remaining 4 fractions constituted polymeric and degraded products of high molecular wt. Percentage losses from the respective positions in the oleo‐ and linoleoglyceride fractions suggest that fatty acids in primary positions are slightly more susceptible to heat than those in the 2‐position. Assuming a 1,3‐random 2‐random distribution, triglyceride fraction in the heated oil contained 6.7% trilinolein as compared to 17.7% in fresh oil. Evidence is presented which shows presence of branching in short chain unsaturated acids and of hydroxy acids in the saponified polymeric fractions.
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