The aims of this study were to determine whether CLA are formed during refining of vegetable oils and to study the level and composition of CLA during heating. The effects of three refining steps (neutralization, bleaching, and deodorization) were analyzed with respect to their effect on CLA content. Two temperatures (180 and 220°C) were used for heating; CLA appeared only after deodorization. The level of CLA was positively influenced by temperature. More CLA were present after treatment at 220°C than at 180°C (1.3 and 0.2% of total FA, respectively). The high temperature modified the relative proportions of the CLA isomers. The main CLA isomers in fresh or heated oils were the trans,trans ones (mainly 9,11 and 10,12 isomers).
No takes yet. Share an insight, caveat, or question.
Juanéda et al. (2003) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: