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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