[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Evaluation of some chemical methods for the measurement of the progress of oxidative deterioration in edible oils.

Arumughan, C. and Bhat, K. K. and Sen, D. P. (1984) Evaluation of some chemical methods for the measurement of the progress of oxidative deterioration in edible oils. Journal of Food Science and Technology, 21 (6). 395-399, 9 ref.. ISSN 0022-1155

[img] PDF
JFST_1984_21_6_395-399.pdf - Published Version
Restricted to Registered users only

Download (346kB)

Abstract

Peroxide value (PV), anisidine value (AV), Kreis value (KV) and diene value (DV) were compared for their suitability to measure the extent of deterioration in edible oils. Oils of groundnut (GO), mustard (MO), sesame (SO), safflower (SFO) and coconut (CO) were stored at 20-27 degree , 30 degree and 37 degree C for 20 wk, and the extent of autoxidation was measured using these parameters. PV of GO increased at all storage temp.; rate of development was higher with higher temp. In MO and SO, too, the PV increased, but at a slower rate in SO, and storage temp. had little effect on PV. In SFO a sharp increase in PV, higher than in other oils, was observed initially at all storage temp. The PV of CO hardly increased, GO showed a steady increase in AV; rate of increase was more at higher temp., and hence this could be a reliable parameter for autoxidation measurement in GO. MO registered an increase in AV, but temp. had no effect. However, AV was a better index than PV for MO. AV did not change due to temp. in SO, but in SFO a steady increase in AV was observed at 20-27 degree and at 30 degree C. KV for GO and MO gave similar changes, except that temp. only affected the KV of GO; SO showed a slower rate of rise, while SFO at 20-27 degree C showed max. increase. DV also increased with longer storage periods in GO, and rate of increase was more at higher temp.; MO and SO did not show any specific trend in DV. SFO showed an increase in DV with storage time, but the rate of increase was slow at 37 degree C. CO showed no measurable change in AV, KV and DV.

Item Type: Article
Uncontrolled Keywords: OILS-VEGETABLE; vegetable oils, oxidative deterioration detn. methods for; OXIDATION-; SPOILAGE-; SPICES-; mustard oils, oxidative deterioration detn. methods for; sesame oils, oxidative deterioration detn. methods for; safflower oils, oxidative deterioration detn. methods for; coconut oils, oxidative deterioration detn. methods for; GROUNDNUT-OILS; oxidation deterioration detn. methods for groundnut oils; SESAME-; oxidative deterioration detn. methods for sesame oils; COCONUTS-; oxidative deterioration detn. methods for coconut oils
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2012 09:17
Last Modified: 01 May 2012 09:17
URI: http://ir.cftri.com/id/eprint/6569

Actions (login required)

View Item View Item