Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating

Abstract

Effects of 0 to 1.0% levels of caprylic, capric, lauric, myristic, palmitic or stearic acid on the oxidative stability of purified soybean oil were investigated under microwave heating conditions. A prooxidative effect of the fatty acids introduced into the systems was established. The extent of this effect depended on the acyl chin and levels of added fatty acids. During microwave heating, the oxidative rate of purified soybean oil by the fatty acids was rapid compared to the addition of their corresponding hydrocarbons; the shorter the chainlength and the higher the levels of fatty acids, the more accelerated was the thermal oxidation in the oil. The results are explained on the basis of the catalytic effect of the carboxylic group on the formation of free radicals by the decomposition of hydroperoxides. Therefore, particular attention should be paid to the free fatty acid content, which affects the oxidative stability of purified soybean oil.