Commercial oleic acid has a tendency to develop a dark color during heating. It has been found that this discoloration is partially due to oxidation and partially due to the presence of minor constituents. Their characterization as oxidized and polymerized fatty acids will be reported in a separate paper. The effects of the two factors are synergistic to each other and thus accentuate the darkening of the commercial oleic acid when it is heated under air. Removal of the minor constituents from commercial oleic acid by silicic acid treatment drastically improved its color stability. The generally acknowledged concept that the higher the polyunsaturated fatty acid content in the commercial oleic acid, the lower its color stability, is not correct. The color stability of commercial oleic acid is more predominantly dependent upon the content of minor constituents than that of polyunsaturated fatty acid.
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Lin et al. (1976) studied this question.
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