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Antioxidant efficacy of water washed gums as a function of relative humidity in peanut oil.

Gopalakrishna, A. G. and Prabhakar, J. V. (1985) Antioxidant efficacy of water washed gums as a function of relative humidity in peanut oil. Journal of the American Oil Chemists' Society, 62 (11). 1581-1583, 8 ref..

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Abstract

The stability of raw peanut oil to autoxidation at 40 C increased with ambient relative humidity, reaching a maximum stability at 90.5% RH (KM x 10-3 2.54, 1.83, 0.50 meq O2/kg/hr at RH of 2, 47.5, 90.5%, respectively). Degumming with water or with phosphoric acid accelerated autoxidation at all test humidities. The trend in the rate of autoxidation was opposite that of the raw oil, increasing with relative humidity. It reached its maximum at 90.5% RH (KM X 10-3 of 3.93, 3.16, 6.65 meq O2/kg/hr at RH of 2, 47.5, 90.5% respectively for phosphoric acid degummed oil). Adding back the water washed gums removed during degumming to the water degummed peanut oil substantially restored the stability of the oil to autoxidation. These studies indicate that water washed gums retain most of their native state antioxidant activity. Hence, the gums removed during processing of oils could be added back to the oil after final processing to impart increased stability to the oil in some applications. The antioxidant efficacy of water washed gums was as good is that of synthetic antioxidants. These have an advantage over synthetic antioxidants in that they are natural components of most oils and fats.

Item Type: Article
Uncontrolled Keywords: water washed gums; processing, oils; peanut oil
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jul 2011 10:01
Last Modified: 03 Aug 2011 05:01
URI: http://ir.cftri.com/id/eprint/3054

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