Thermal degradation and isomerisation kinetics of triolein studied by infrared spectrometry and GC–MS combined with chemometrics

• Published in: Chemistry and physics of lipids 2009-03, Vol.158 (1), p.22-31
• Main Authors: Christy, Alfred A., Xu, Zhanfeng, Harrington, Peter de B.
• Format: Article
• Language: English
• Subjects: Chemometrics; Gas Chromatography-Mass Spectrometry; Hot Temperature; Infrared spectroscopy; Isomerisation; Isomerism; Kinetics; Spectrophotometry, Infrared; Triolein; Triolein - chemistry
• ISSN: 0009-3084; 1873-2941
• DOI: 10.1016/j.chemphyslip.2008.12.002

Triolein, a triglyceride containing oleic acid as the only acid moiety in the glyceride molecules has been isothermally treated at 280, 300, and 325 °C in glass vials under nitrogen atmosphere. The products formed during the thermal treatment at each temperature have been analysed both by infrared spectrometry and GC–MS. The GC–MS analysis was performed after derivatisation of the fatty acids into their methyl esters (FAMEs). Chemometric tools were used in determining the concentrations of the main products namely triolein and trieaidin in the thermally treated mixtures. The concentration profiles of the trielaidin formed during thermal treatment at the above three temperatures were used in determining activation energy for the cis– trans isomerisation of triolein. The combined analysis reveals that the thermal treatment induces not only cis– trans isomerisation but also fission and fusion in the molecules. Furthermore, migration of the double bond in oleic and elaidic acids forming cis and trans isomers of the 18:1 acid was also observed. The heat-induced isomerisation in triolein follows a zeroth order reaction with an activation energy 41 ± 5 kcal/mol.