Water content and micelle size change during oxidation of sunflower and canola oils

Elizabeth S. Budilarto, Afaf Kamal-Eldin

    Research output: Contribution to journalArticlepeer-review

    22 Citations (Scopus)

    Abstract

    The aim of this research was to monitor the formation of water and the changes in micelle size during the oxidation of sunflower oil and canola oil oxidized in purified and unpurified forms. In all oils, the water content and micellar size increased along with peroxide value (PV) until the end of the induction period (IP), and then the micelle size was reduced. After the induction period, water content continued to increase in unpurified sunflower but not in unpurified canola oil, which may be due to different pattern of degradation of their hydroperoxides. Practical application: This research allows better understanding of the initiation phase of lipid oxidation and for the first time provides data on the relation between water content, micellization, and hydroperoxide formation during the initial stage of lipid oxidation. Changes that take place during the oxidation of unsaturated fatty acids. The red line marks the induction period; □: tocopherol degradation; ○: ratio of unsaturated to saturated fatty acids; △: micelle size; ●: hydroperoxides; and ◊: water.

    Original languageEnglish
    Pages (from-to)1971-1977
    Number of pages7
    JournalEuropean Journal of Lipid Science and Technology
    Volume117
    Issue number12
    DOIs
    Publication statusPublished - Dec 1 2015

    Keywords

    • Hydroperoxides
    • Micelles
    • Oxidation
    • Vegetable oil
    • Water

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science
    • Chemistry(all)
    • Industrial and Manufacturing Engineering

    Fingerprint

    Dive into the research topics of 'Water content and micelle size change during oxidation of sunflower and canola oils'. Together they form a unique fingerprint.

    Cite this