ISOMERIZATION OF POLYUNSATURATED FATTY-AC IDS DURING THE DEODORIZATION OF EDIBLE OILS

Zero-erucic rapeseed oils were alkali refined, bleached, and deodorize d. The fatty acid composition was determined using the capillary gas-l iquid chromatography and UV spectrometry. The content of conjugated di enes increased, but that of conjugated trienes decreased. Linolenic an d linoleic acids were partially isomerized into cis, trans derivatives , respectively. Oleic acid was partially converted into elaidic acid. The peroxide value, the acid value, and the content of total carbonyli c compounds decreased during the deodoration, but that of polymeric fa tty acids increased.