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Effect of water activity on autoxidation of raw peanut oil.

Gopalakrishna, A. G. and Prabhakar, J. V. (1983) Effect of water activity on autoxidation of raw peanut oil. Journal of the American Oil Chemists' Society, 60 (5). 968-970, 11 ref..

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Abstract

Effect of aw on rate of autoxidation of raw peanut oil at 37 degree C was studied. Up to 3 wk storage, no marked effect of aw on rate of peroxide formation was noticeable. However, with prolonged storage, rate of peroxide formation decreased rapidly at aw greater than0.67 as compared to aw less than0.50. At the end of 9 wk storage, peroxide value at aw 0.02-0.50 was 31-35, while it was only approx. 10 at 0.79 and 0.92 aw. There was no noticeable influence of aw on rate of free fatty acid formation. Oil stored for 7 wk at 0.02 and 0.11 aw had fresh flavour, although peroxide values were high; whereas oils at 0.79 and 0.92 aw were stale, although peroxide values were less than 10. Anisidine value at 0.02 aw (348) was higher than at 0.92 aw (62). Carbonyl values at 0.02 and 0.11 aw were also higher (1090, 1021) than at 0.79 and 0.92 aw (573, 780). Results indicate that the protective effect on oil against peroxide formation at high aw may be due to certain components present in raw peanut oil.

Item Type: Article
Uncontrolled Keywords: MOISTURE-CONTENT; groundnut oils, water activity & autoxidation of stored; OXIDATION-; STORAGE-; GROUNDNUT-OILS; water activity & autoxidation of stored groundnut oils
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 17 Water activity
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Aug 2011 04:44
Last Modified: 03 Aug 2011 04:44
URI: http://ir.cftri.com/id/eprint/6733

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