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Table 7 Composition of corn oil heated at 190 °C with 12 L/min air flow

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

Items

Sampling time, h

Criterion

0

1

2

3

4

5

6

7

8

9

10

11

12

Anisidine value

0.24

0.19

0.19

0.19

0.19

0.19

0.19

0.19

0.19

0.19

0.19

0.19

0.19

Crude fat, %

>99.75

>99.75

>99.75

>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

53.3

665.4

995.8

1410.1

1227.2

942.2

951.2

1009.4

885.9

573.4

437.8

599.2

Free fatty acids, %

1.12

1.55

1.27

1.68

1.82

2.95

1.82

2.82

2.82

2.82

2.94

2.80

2.81

Hexanal, μg/g

1.70

1.58

1.62

1.65

1.76

1.88

1.92

2.09

2.19

2.21

2.26

2.26

2.73

HNE2, μg/g

2.0

3.8

10.2

27.3

31.7

45.1

39.6

43.4

45.5

45.2

27.1

19.1

23.9

Insoluble, %

<0.15

<0.15

<0.15

<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

<0.1

<0.1

<0.1

Peroxide value, meq

2.11

1.15

1.35

0.99

1.11

1.07

1.00

0.91

0.79

0.84

0.87

0.80

0.55

TBARS3, mg MDA4 eq/g oil

0.018

0.024

0.027

0.031

0.035

0.044

0.043

0.038

0.052

0.043

0.047

0.041

0.043

Unsaponafiable, %

0.78

0.74

0.86

0.71

0.62

0.70

0.78

0.74

0.75

0.78

0.80

0.79

0.71

Viscosity, cP @ 20C

56.6

56.70

63.80

68.2

73.6

76

88.9

96

106.6

115.3

129.9

143.4

157.2

OSI5, h

10.3

6.5

2.3

1.6

1.4

<1.0

<1.0

1.0

<1.0

<1.0

<1.0

<1.0

<1.0

Fatty acids, % of total fat6

             

Pentadecanoic acid (C15:0)

0.00

0.14

0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

Palmitic (16:0)

14.36

11.48

11.98

12.19

12.20

12.43

12.62

12.91

13.19

13.28

13.54

13.93

13.84

Palmitoleic (9c-16:1)

0.14

0.11

0.11

0.11

0.11

0.11

0.11

0.11

0.12

0.12

0.12

0.12

0.13

Margaric (17:0)

0.00

0.09

0.00

0.00

0.00

0.00

0.00

0.00

0.10

0.10

0.00

0.00

0.11

Stearic (18:0)

1.75

1.91

1.95

1.99

2.03

2.06

2.07

2.12

2.20

2.24

2.24

2.26

2.32

Elaidic (9 t-18:1)

0.00

0.00

0.00

0.00

0.10

0.12

0.13

0.16

0.20

0.22

0.24

0.26

0.30

Oleic (9c-18:1)

28.93

29.96

30.65

31.08

31.33

31.75

32.01

32.50

32.74

32.97

33.46

33.68

33.98

Linoleic (18:2n6)

53.06

53.79

52.99

52.13

51.59

50.72

50.10

49.02

48.15

47.29

46.58

45.85

45.25

Linolenic (18:3n3)

0.89

0.89

0.82

0.79

0.77

0.73

0.70

0.65

0.62

0.60

0.56

0.53

0.52

Stearidonic (18:4n3)

0.00

0.00

0.00

0.10

0.11

0.13

0.17

0.20

0.22

0.24

0.28

0.30

0.31

Arachidic (20:0)

0.28

0.41

0.40

0.41

0.43

0.45

0.45

0.47

0.47

0.49

0.49

0.46

0.51

Gonodic (20:1n9)

0.26

0.00

0.34

0.00

0.36

0.00

0.00

0.39

0.39

0.40

0.00

0.39

0.00

Behenoic (22:0)

0.12

0.20

0.20

0.19

0.22

0.23

0.23

0.24

0.23

0.23

0.21

0.25

0.23

Lignoceric (24:0)

0.00

0.21

0.20

0.23

0.26

0.24

0.28

0.26

0.26

0.25

0.26

0.25

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), vaccenic (11c-18:1), 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