Table 7.

Composition of corn oil heated at 190 °C with 12 L/min air flow

Items	Sampling time, h
Criterion	0	1	2	3	4	5	6	7	8	9	10	11	12
Anisidine value	0.24	0.19	0.19	0.19	0.19	0.19	0.19	0.19	0.19	0.19	0.19	0.19	0.19
Crude fat, %	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75	>99.75
DDE1, mg/mL	56.6	53.3	665.4	995.8	1410.1	1227.2	942.2	951.2	1009.4	885.9	573.4	437.8	599.2
Free fatty acids, %	1.12	1.55	1.27	1.68	1.82	2.95	1.82	2.82	2.82	2.82	2.94	2.80	2.81
Hexanal, μg/g	1.70	1.58	1.62	1.65	1.76	1.88	1.92	2.09	2.19	2.21	2.26	2.26	2.73
HNE2, μg/g	2.0	3.8	10.2	27.3	31.7	45.1	39.6	43.4	45.5	45.2	27.1	19.1	23.9
Insoluble, %	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15	<0.15
Moisture, %	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
Peroxide value, meq	2.11	1.15	1.35	0.99	1.11	1.07	1.00	0.91	0.79	0.84	0.87	0.80	0.55
TBARS3, mg MDA4 eq/g oil	0.018	0.024	0.027	0.031	0.035	0.044	0.043	0.038	0.052	0.043	0.047	0.041	0.043
Unsaponafiable, %	0.78	0.74	0.86	0.71	0.62	0.70	0.78	0.74	0.75	0.78	0.80	0.79	0.71
Viscosity, cP @ 20C	56.6	56.70	63.80	68.2	73.6	76	88.9	96	106.6	115.3	129.9	143.4	157.2
OSI5, h	10.3	6.5	2.3	1.6	1.4	<1.0	<1.0	1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Fatty acids, % of total fat6
Pentadecanoic acid (C15:0)	0.00	0.14	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00
Palmitic (16:0)	14.36	11.48	11.98	12.19	12.20	12.43	12.62	12.91	13.19	13.28	13.54	13.93	13.84
Palmitoleic (9c-16:1)	0.14	0.11	0.11	0.11	0.11	0.11	0.11	0.11	0.12	0.12	0.12	0.12	0.13
Margaric (17:0)	0.00	0.09	0.00	0.00	0.00	0.00	0.00	0.00	0.10	0.10	0.00	0.00	0.11
Stearic (18:0)	1.75	1.91	1.95	1.99	2.03	2.06	2.07	2.12	2.20	2.24	2.24	2.26	2.32
Elaidic (9 t-18:1)	0.00	0.00	0.00	0.00	0.10	0.12	0.13	0.16	0.20	0.22	0.24	0.26	0.30
Oleic (9c-18:1)	28.93	29.96	30.65	31.08	31.33	31.75	32.01	32.50	32.74	32.97	33.46	33.68	33.98
Linoleic (18:2n6)	53.06	53.79	52.99	52.13	51.59	50.72	50.10	49.02	48.15	47.29	46.58	45.85	45.25
Linolenic (18:3n3)	0.89	0.89	0.82	0.79	0.77	0.73	0.70	0.65	0.62	0.60	0.56	0.53	0.52
Stearidonic (18:4n3)	0.00	0.00	0.00	0.10	0.11	0.13	0.17	0.20	0.22	0.24	0.28	0.30	0.31
Arachidic (20:0)	0.28	0.41	0.40	0.41	0.43	0.45	0.45	0.47	0.47	0.49	0.49	0.46	0.51
Gonodic (20:1n9)	0.26	0.00	0.34	0.00	0.36	0.00	0.00	0.39	0.39	0.40	0.00	0.39	0.00
Behenoic (22:0)	0.12	0.20	0.20	0.19	0.22	0.23	0.23	0.24	0.23	0.23	0.21	0.25	0.23
Lignoceric (24:0)	0.00	0.21	0.20	0.23	0.26	0.24	0.28	0.26	0.26	0.25	0.26	0.25	0.27

¹2,4-decadienal

²4-hydroxynonenal

³Thiobarbituric acid reactive substances

⁴Malondialdehyde

⁵Oil stability index

⁶No myristoleic (9c-14:1), vaccenic (11c-18:1), homo-α-linolenic (20:3n3), arachidonic [20:4n6], 3n-arachidonic (20:4n3), EPA (20:5n3), erucic [22:1n9], clupanodonic (22:5n3), DHA (22:6n3) or nervonic (24:1n9) fatty acids were detected