Evaluation of Heat Treated Frying Oils. II. : Components in Subfractions of Polar Triglycerides from Heat Treated Soybean oil

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Studies were conducted to find components involved in the UV-active (at 233 nm) polar triglyceride fractions, which had been used previously for evaluation of heat treated frying oils. Polar triglyceride fractions prepared from 2030 hr heat treated soybean oils by frying varied food items were first fractionated on a Bio-beads column; major fractions were F2 with a molecular weight range of 400022000 (841% in oil samples, depending on food items used) and F3 with 2200600 (321). These two fractions prepared from oils by frying whale meat, mackerel, and moist cotton ballss were further fractionated by silicagel column chromatography ; a major fraction (712% in oil samples from F2 and 13% from F3) was least UV-active, in general, followed by the most UV-active fractions (27% from F2 and 13% from F3). A ratio of polar fatty acid esters (PFA) to apolar esters from these UV-active subfractions was approximately 1 : 2. GC-MS of PFA demonstrated the presence of the following types of compounds : Short chain esters having at their terminal ends a diol-keto group, a triol, a dicarbonyl-hydroxy or -keto ; 12, 13-epoxyoctadecanoate, 9, 12-epoxyocta-decanoate, and a small amount of 9, 13-epoxyoctadecanoate; and mixtures of cyclic monomeric compounds having polar functional groups.
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