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Table 6 Composition of corn oil heated at 95 °C with 12 L/min air flow

From: Characteristics of lipids and their feeding value in swine diets

Items Sampling time, h
Criterion 0 8 16 24 32 40 48 56 64 72
Anisidine value 0.24 0.34 0.50 1.09 1.26 1.83 2.44 3.48 4.29 5.40
Crude fat, % >99.75 >99.75 >99.75 >99.75 >99.75 >99.75 >99.75 >99.75 >99.75 >99.75
DDE1, mg/mL 56.6 52.8 21.5 24.2 30.5 65.7 343.9 716.8 948.7 1276.4
Free fatty acids, % 1.12 1.12 0.83 1.83 0.70 0.98 1.27 1.41 1.40 1.84
Hexanal, μg/g 1.70 1.90 2.24 3.27 3.90 4.61 5.22 5.79 6.08 6.60
HNE2, μg/g 2.0 2.2 1.4 1.8 3.2 6.6 8.7 10.5 24.1 27.0
Insoluble, % <0.15 <0.15 <0.15 <0.15 <0.15 <0.15 <0.15 <0.15 <0.15 <0.15
Moisture, % <0.1 <0.1 <0.1 <0.1 <0.1 <0.1 <0.1 <0.1 <0.1 <0.1
Peroxide value, mEq/kg 2.11 2.87 6.17 7.06 8.12 13.10 13.75 13.94 13.85 13.57
TBARS3, mg MDA4 eq/g oil 0.018 0.023 0.023 0.027 0.020 0.034 0.032 0.027 0.029 0.032
Unsaponafiable, % 0.78 0.73 0.76 0.82 0.78 0.70 0.68 0.67 0.77 0.83
Viscosity, cP @ 20C 56.6 56.3 56.6 58.5 60.4 62.8 65.7 70.9 74.9 78.8
OSI5, h 10.33 8.91 6.58 3.97 2.59 1.14 <1.00 <1.00 <1.00 <1.00
Fatty acids, % of total fat6           
Pentadecanoic acid (C15:0) 0.00 0.00 0.00 0.00 0.09 0.13 0.14 0.16 0.18 0.15
Palmitic (16:0) 14.36 12.26 11.50 11.63 11.88 11.81 12.20 12.26 12.55 13.02
Palmitoleic (9c-16:1) 0.14 0.11 0.10 0.11 0.11 0.11 0.11 0.12 0.12 0.11
Margaric (17:0) 0.00 0.08 0.00 0.09 0.09 0.09 0.09 0.10 0.10 0.00
Stearic (18:0) 1.75 1.87 1.89 1.93 2.00 1.99 2.02 2.04 2.13 2.07
Oleic (9c-18:1) 28.93 29.79 29.97 30.16 30.51 30.56 30.79 31.04 31.49 31.60
Linoleic (18:2n6) 53.06 53.66 54.21 53.69 52.63 52.67 51.91 51.40 50.40 50.32
Linolenic (18:3n3) 0.89 0.90 0.92 0.91 0.85 0.87 0.82 0.81 0.77 0.75
Arachidic (20:0) 0.28 0.37 0.40 0.41 0.43 0.44 0.41 0.42 0.46 0.40
Gonodic (20:1n9) 0.26 0.33 0.35 0.34 0.36 0.36 0.34 0.36 0.00 0.35
Behenoic (22:0) 0.12 0.17 0.16 0.21 0.20 0.21 0.20 0.20 0.22 0.19
Lignoceric (24:0) 0.00 0.15 0.19 0.19 0.21 0.26 0.22 0.25 0.24 0.27
  1. 12,4-decadienal
  2. 24-hydroxynonenal
  3. 3Thiobarbituric acid reactive substances
  4. 4Malondialdehyde
  5. 5Oil stability index
  6. 6No myristoleic (9c-14:1), elaidic (9 t-18:1), vaccenic (11c-18:1), stearidonic (18:4n3), homo-α-linolenic(20:3n3), arachidonic [20:4n6], 3n-arachidonic (20:4n3), EPA (20:5n3), erucic [22:1n9], clupanodonic (22:5n3), DHA (22:6n3) or nervonic (24:1n9) fatty acids were detected