Linolenic Acid as the Main Source of Acrolein Formed During Heating of Vegetable Oils

• DOI: 10.1007/s11746-013-2242-z
• Publication Date: 2013-04-09T06:49:52Z
• Authors: Yasushi Endo; Chieko Hayashi; Takashi Yamanaka; Koichi Takayose; Miki Yamaoka; Takuo Tsuno; Shigeo Nakajima
• Keywords: Acrolein; Linolenate; Sunflower oil; Vegetable oil; Linolenic acid; Perilla; Soybean oil

Abstract Acrolein, which is an irritating and off‐flavor compound formed during heating of vegetable oils, was estimated by the gas–liquid chromatography (GLC). Several oils such as high‐oleic sunflower, perilla, rapeseed, rice bran, soybean were heated at 180 °C for 480 min then concentration acrolein in head space gas determined GLC. The formation greatest perilla oil among tested while it much lower bran sunflower oil. There a good correlation between level linolenate (18:3n‐3) oils. To investigate from linolenate, methyl oleate, linoleate, also °C, amounts them linolenate. Acrolein but not oleate. may be polyunsaturated fatty acids, especially linolenic acid glycerol backbone triacylglycerols.