Degradation of α‐linolenic acid during heating

Degummed bleached rapeseed oil was heated at 210, 220, and 230°C for up to 86 h under reduced pressure with nitrogen stripping. No significant change of total linoleic acid content was found, but a decrease of the total linolenic acid content was observed under extreme conditions. The degradation rate of linolenic acid is described as a function of heating time and operating temperature. Linolenic acid degradation can be predicted for any set of conditions by the established model. No significant degradation of linolenic acid can occur under standard deodorization conditions.