title: Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.
abstract: The formation and evolution of monoepoxy fatty acids, arising from oleic and linoleic acids, were investigated in olive oil and conventional sunflower oil, representatives of monounsaturated and polyunsaturated oils, respectively, during thermoxidation at 180 degrees C for 5, 10, and 15 h. Six monoepoxy fatty acids, cis-9,10- and trans-9,10-epoxystearate, arising from oleic acid, and cis-9,10-, trans-9,10-, cis-12,13-, and trans-12,13-epoxyoleate, arising from linoleic acid, were analyzed by gas chromatography after oil derivatization to fatty acid methyl esters. Considerable amounts, ranging from 4.29 to 14.24 mg/g of oil in olive oil and from 5.10 to 9.44 mg/g of oil in sunflower oil, were found after the heating periods assayed. Results showed that the monoepoxides quantitated constituted a major group among the oxidized fatty acid monomers formed at high temperature. For similar levels of degradation, higher contents of the monoepoxides were found in olive oil than in sunflower oil. Ten used frying oils from restaurants and fried-food outlets in Spain were analyzed to determine the contents of the monoepoxides in real frying oil samples. Levels ranged from 3.37 to 14.42 mg/g of oil. Results show that, for similar degradation levels, the monoepoxides were more abundant in the monounsaturated oils than in the polyunsaturated oils.
authors.affiliation: Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Seville, Spain.
authors.forename: Joaquín
authors.initials: J
authors.lastname: Velasco
authors.forename: Susana
authors.initials: S
authors.lastname: Marmesat
authors.forename: Olivier
authors.initials: O
authors.lastname: Bordeaux
authors.forename: Gloria
authors.initials: G
authors.lastname: Márquez-Ruiz
authors.forename: Carmen
authors.initials: C
authors.lastname: Dobarganes
mesh_terms: D002849:Chromatography, Gas; D004852:Epoxy Compounds / Q000032:analysis / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry*; D006358:Hot Temperature; D019787:Linoleic Acid / Q000737:chemistry; D019301:Oleic Acid / Q000737:chemistry; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D012147:Restaurants; D013030:Spain; D000074242:Sunflower Oil
chemical_list: D004852:Epoxy Compounds; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil; D019301:Oleic Acid; D019787:Linoleic Acid