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Retarding autoxidation in raw peanut oil by addition of water.

Gopalakrishna, A. G. and Prabhakar, J. V. (1995) Retarding autoxidation in raw peanut oil by addition of water. Journal of the American Oil Chemists' Society, 72 (10). 1219-1221, 13 ref..

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Abstract

Addition of water at 0.25-1.00% (wt./vol.) to raw peanut oil [groundnut oil] inhibited formation of peroxides in the oil. The free fatty acid content of oils with added water did not increase appreciably compared to a control oil [after storage for 15 wk at 40C]. To improve stability of the oil, a moisture content of 0.2%, which is approx. 10x higher than the Brunauer-Emmett-Teller monomolecular moisture content of the oil, is suggested.

Item Type: Article
Uncontrolled Keywords: GROUNDNUT-OILS; OILS-; OXIDATION-; VEGETABLE-PRODUCTS; WATER-; OXIDATIVE-STABILITY
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 10:40
Last Modified: 09 Apr 2018 11:04
URI: http://ir.cftri.com/id/eprint/7862

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