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Effect of Water, Metallic Ions, Fatty Acid and Temperature on Oxidative Stability of 1-octacosanol From Sugarcane Rind

Effect of Water, Metallic Ions, Fatty Acid and Temperature on Oxidative Stability of 1-octacosanol From Sugarcane Rind

Simin Feng, Zisheng Luo, Fangfang Zeng, Songbai Liu, Zia Ullah Khan

Food Chem. 2015 Sep 1;182:171-7.

PMID: 25842324

Abstract:

The chemical composition and selected physical parameters of crude 1-octacosanol (1-OC) extracted from sugarcane rind have been determined. GC-MS results exhibited that 1-OC sample was primarily composed of 1-OC (45.17%), 1-docosene (12.04%), 1-triacontanol (0.23%), 1-heneicosanol (0.33%), 1-tetracosanal (0.28%), campesterol (4.5%), stigmasterol (9.12%) and β-sitosterol (8.23%). The linoleic acid had important effects on physical and chemical properties of 1-OC sample, as it notably changed the melting point and the onset oxidation temperature To of 1-OC sample from 83.75 ± 0.35 °C to 63.25 ± 0.35 °C and 245.64 ± 2.04 °C to 160.03 ± 0.01 °C, respectively. It was also proved that the oxidation reactions were significantly different at different temperature levels. 1-OC was stable up to 245.64 ± 2.04 °C. However, when the temperature continued to rise, 1-OC and its oxidation products started to be oxidized. Therefore, attention should be paid to the quality of 1-OC during the preparation of food and to minimize the undesirable breakdown products.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP15594908	Heneicosanol		15594-90-8	Price

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