CHANGES IN MOLECULAR-SPECIES OF TRIACYLGLYCEROLS DURING FRYING

The loss of specific molecular species of triacylglycerols from sunflo wer, high-oleate sunflower and palm oils has been investigated in comm ercial frying operations and simulated frying experiments. The non-oxi dized triacylglycerols were isolated and molecular species separated b y silver ion high-performance liquid chromatography. Linoleate-contain ing species were lost more rapidly than those containing oleate, as ex pected. However, all species were liable to oxidation and those contai ning oleate were lost more rapidly than might have been anticipated. I t is suggested that oxidation of linoleate is the probable initiation step, but then the reaction can be propagated readily to all unsaturat ed species.