Abstract—Trans Fat formations of palm olein, currently the most common edible oil in the world, during different oxidation conditions resulted from prolonged thermal treatments were elucidated. When palm olein was heated at 180 ºC and exposed to air and daylight up to 16 days, trans fat increased from 0.22% to 0.36% in the first 5 days of heat treatment and then fluctuated around a value of 0.33%. Under these conditions, peroxide value (PV) increased to a maximum value (4.98 mequiv O2/kg) on the first day. The anisidine value (AV) increased gradually from the second day to the sixteenth day. As palm olein was heated at 180 ºC and limited to the exposure of air and daylight, trans fat increased from 0.21% up to 0.29% in the first 4 days of heat treatment and then fluctuated around a value of 0.25%. However, in these conditions, PV decreased rapidly on the first day of heat treatment and little change was observed on the AV.

Index Terms—Trans fat, oxidation, palm olein, FTIR, peroxide value.

Cite: Phuong Thanh Vu and Siwarutt Boonyarattanakalin, "Trans Fat Formation and Lipid Oxidation in Palm Olein during Prolonged Thermal Treatments", Journal of Medical and Bioengineering, Vol. 2, No. 3, pp. 214-217, September 2013. Doi: 10.12720/jomb.2.3.214-217