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Assessment of oxidation in heated safflower oil by physical, chemical and spectroscopic methods.

Sakina, Khatoon and Gopalakrishna, A. G. (1998) Assessment of oxidation in heated safflower oil by physical, chemical and spectroscopic methods. Journal of Food Lipids, 5 (4). pp. 247-267.

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Abstract

Saflower oil was heated at 180C by static heating in an open pan or in an oven, or by heating through intermittent heating-cooling cycles (as in &ins) over a period of 8 h. The extent of deterioration of the oil was followed by measurement of physical characteristics such as color and viscosity and the chemical indices such as fiee fatty acid, peroxide, iodine, conjugated diene and triene values, unsaponijiable matter and oxidized fatty acids. The extent of oxidation was also assessed by inpared (IR) and nuclear magnetic resonance (NMR) spectroscopic techniques through analysis of oxidized fatty acids. The results indicated that heating in open pan caused deterioration in oil faster than in other treatments. Furthermore, the IR, and NMR studies of the oil heated in an open pan indicated cross polymerization while during oven heating andhing cross polymerization was not observed

Item Type: Article
Uncontrolled Keywords: Saflower oil, oven heating, infrared, nuclear magnetic resonance
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 10 Spectroscopic and Spectrometric analysis
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2012 06:01
Last Modified: 20 Feb 2012 06:01
URI: http://ir.cftri.com/id/eprint/2657

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