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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