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Mode of development of peroxides and attendant changes in vegetable oils on storage.

Bose, S. M. and Subrahmanyan, V. (1952) Mode of development of peroxides and attendant changes in vegetable oils on storage. Annals of Biochemistry and Experimental Medicine, 12. pp. 111-114.

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Abstract

It is well-known that fats and oils develop rancidity on storage. Under the warm tropical conditions of India, they develop off-flavour at a comparatively rapid rate. Method of extraction, conditions of storage, extent of exposure to heat, light and air, presence of pro-oxidants, particularly, free fatty acids, moisture and metals and metallic compounds and presence of natural antioxidants are some of the factors affecting the keeping quality of fats and oils. The mechanism of the development of rancidity, however, is not yet definitely known. In the present investigation, attempts have been made to throw some light on the mode of formation of peroxides and attendant changes in vegetable oils on storage. In the first instance, groundnut and coconut oils have been selected for this study, because, these two oils differ significantly with regard to the degree of unsaturation and also have their own characteristic fatty acid composition.

Item Type: Article
Uncontrolled Keywords: fats and oils,rancidity, storage, peroxides
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Apr 2013 04:54
Last Modified: 29 Apr 2013 04:54
URI: http://ir.cftri.com/id/eprint/4653

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