A comparative study of the thermal oxidative stability of high oleic acid sunflower and polyunsaturated soybean oil blends

The thermal oxidative stability was evaluated for 7 high oleic acid sunflower (HOSO) and polyunsaturated soybean oil (PUSB) blends ranging from 0.0% to 100.0% of each vegetable oil. Each blend was evaluated in quadruplicate over an eleven day period with 300 minutes of heating at 180°C per day. Thermal oxidative stability was determined by changes in peroxide values (PV), fatty acid and triglyceride composition, and percentage of major volatile products (%MVP). A 2 Way ANOVA, simultaneous confidence intervals, trend analysis, and Paired t-Test, each with a set p value of (0.01) were used for the statistical analysis. The triolein (OOO), trilinolein (LLL), and fatty acid contents were significantly different (p< 0.01) between each blend before and after heating, with the exception of stearic acid levels, which were not significantly different between each blend. Thermal stability increased for the triglycerides and fatty acids as the degree of saturation increased: (Saturated > Monoenic > Polyenic). The addition of HOSO to PUSB increased the thermal oxidative stability of all the blends when compared to the 100% PUSB. The PV and %MVP increased as the levels of OOO decreased and the levels of LLL increased in the blends. The blends with a (1:1) ratio of each vegetable oil experienced a unique breakdown pattern. The monoenic fatty acid levels decreased and the polyenic fatty acid levels increased for this blend only. Overall, blends with 10% to 75% HOSO addition performed equally as well in the thermal oxidative stability testing.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Human Nutrition, Foods, and Exercise

Department dc:contributor.department

Human Nutrition, Foods, and Exercise

Grantor dc:publisher

Virginia Tech

Year dc:date.issued

1996

Author dc:creator

• Wilkerson, Troy A.

Chair dc:contributor.committeechair

• Conforti, Frank D.

Committee members dc:contributor.committeemember

• Barbeau, William E.
• Young, Roderick W.

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Dc Identifier Other

etd-08222008-063712

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/44356