How heated vegetable oil age? Effect of the container of heating on ageing.
Acid value
Heated oil
Peroxide value
Storage stability
Vegetable oil
p-anisidine value
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
Dec 2023
Dec 2023
Historique:
received:
04
05
2023
revised:
01
10
2023
accepted:
02
10
2023
medline:
22
11
2023
pubmed:
21
11
2023
entrez:
21
11
2023
Statut:
ppublish
Résumé
This study compares the ageing process of heated oil with unheated oil and assesses the effect of container used in heating on ageing. Four types of oils were heated on glass, copper and iron. The samples were allowed to age for 1 year. Unheated oils generally produce peroxide faster (for unheated maximum increase in 6-month is 2907 % from 1.351 to 40.627 but for heated maximum increase is 6574 % from 1.91 to 127.476). But they develop secondary oxidation products slowly (for unheated maximum increase in 6-month is 884 % from 1.553 to 15.29 but for heated maximum increase is 191 % from 6.42 to 18.72). For most oil heating in copper produce more p-anisidine value during ageing. The acid value of only unheated oils decreases between 6 months to 1 year. For the 1st six-month rate of increase in saponification value in unheated oil is much higher. The DPPH inhibition activity also changes differently.
Identifiants
pubmed: 37986435
pii: S0963-9969(23)01105-5
doi: 10.1016/j.foodres.2023.113557
pii:
doi:
Substances chimiques
Plant Oils
0
Copper
789U1901C5
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
113557Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.