title: Reaction pathway mechanism of thermally induced isomerization of 9,12-linoleic acid triacylglycerol.
abstract: BACKGROUND
  To clarify the formation mechanism of trans linoleic acid isomers in edible oils during the heating process, trilinolein and trilinoelaidin, as representative oils, were placed in glass ampoules and sealed before heating at 180, 240 and 320 °C. The glass ampoules were removed at regular time intervals, and the contents were analyzed by infrared spectroscopy. The samples were then subjected to derivatization into their methyl esters for gas chromatographic analysis.
  
  
  RESULTS
  Analysis results show that 9c,12c and 9t,12t fatty acids from trilinolein and trilinoelaidin molecules undergo chemical bond rotation, migration and degradation, leading to the formation of non-conjugated linoleic acids (NLAs), conjugated linoleic acids (CLAs) and aldehydes. The formation rate of isomers from the 9c,12c fatty acid is higher than that of the 9t,12t fatty acid. The production of aldehydes increases with heating temperature and time. The isomerization pathways involved in the formation of NLAs and CLAs during heating are clearly presented.
  
  
  CONCLUSIONS
  These findings suggest possible pathways of NFA and CFA formation from heated trilinolein and trilinoelaidin, complement the mechanistic studies previously published in the literature, and provide a theoretical basis for future control of the quality and safety of fats and oils. © 2016 Society of Chemical Industry.
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Qin
authors: Q
authors: Guo
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Fan
authors: F
authors: Jiang
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Zhaoxuan
authors: Z
authors: Deng
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Qingpeng
authors: Q
authors: Li
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Jing
authors: J
authors: Jin
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Yiming
authors: Y
authors: Ha
authors: Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
authors: Feng
authors: F
authors: Wang
mesh_terms: D002849:Chromatography, Gas; D003296:Cooking; D006358:Hot Temperature; D007536:Isomerism; D019787:Linoleic Acid / Q000737:chemistry*; D044243:Linoleic Acids, Conjugated / Q000737:chemistry; D015394:Molecular Structure; D010938:Plant Oils / Q000737:chemistry*; D014280:Triglycerides / Q000737:chemistry*
chemical_list: D044243:Linoleic Acids, Conjugated; D010938:Plant Oils; D014280:Triglycerides; D019787:Linoleic Acid
keywords: 9,12-linoleic acid triacylglycerol; gas chromatography; infrared spectroscopy; reaction pathway mechanism