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<p>The impact of repeated heating on the triacylglycerol (TAG) composition of corn, soybean, and sunflower oils was evaluated using gas chromatography with flame ionization detection (GC-FID) and differential scanning calorimetry (DSC). Thirteen TAG species were identified in crude oils, while eight, nine, and ten TAG were detected in heated corn, sunflower, and soybean oils, respectively. Heating markedly altered TAG profiles, reducing those rich in unsaturated fatty acids and increasing saturated ones. Both treatment duration and temperature affected the TAG molecular distribution, with low equivalent carbon number (ECN) TAG rising and high ECN TAG decreasing. DSC results confirmed degradation and reduced thermal stability in heated samples. These findings demonstrate that heat treatment significantly modifies the structural and nutritional quality of edible oils, potentially influencing their safety for consumption.</p>

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High-temperature impact on the molecular profile of edible oil triacylglycerols

  • 期刊论文

  • 发表日期：

    2026年5月26日

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  • Ammar Cherif,
  • Alaa M. M. Sadeek,
  • Abdelmajid Zouhir

摘要

The impact of repeated heating on the triacylglycerol (TAG) composition of corn, soybean, and sunflower oils was evaluated using gas chromatography with flame ionization detection (GC-FID) and differential scanning calorimetry (DSC). Thirteen TAG species were identified in crude oils, while eight, nine, and ten TAG were detected in heated corn, sunflower, and soybean oils, respectively. Heating markedly altered TAG profiles, reducing those rich in unsaturated fatty acids and increasing saturated ones. Both treatment duration and temperature affected the TAG molecular distribution, with low equivalent carbon number (ECN) TAG rising and high ECN TAG decreasing. DSC results confirmed degradation and reduced thermal stability in heated samples. These findings demonstrate that heat treatment significantly modifies the structural and nutritional quality of edible oils, potentially influencing their safety for consumption.