Simple Voltammetric Method for Determining Acid Value in Fats and Oils
نویسندگان
چکیده
منابع مشابه
Evaluation of health value of fats and oils.
The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification wi...
متن کاملDevelopment of a rapid and simple voltammetric method to determine total antioxidative capacity of edible oils.
In this work we report on a new, rapid and simple voltammetric method to determine the total antioxidant capacity (TAC) of the edible oils. The method explores the ABTS radical (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)) assay as a redox probe and it relays on measuring catalytic voltammetric currents. The electrocatalysis comprises redox regeneration of the electrochemically creat...
متن کاملPolymorphism in Fats and Oils
Triacylglycerols (TAGs) are the major components of fats and oils and biologically important organic molecules along with proteins and carbohydrates. In industrial applications, TAGs are the main components in cream, margarine, and confectionery fats in foods and as matrix materials in pharmaceuticals and cosmetics. The physical behavior of TAGs influences the physical properties of fat-based p...
متن کاملFatty Acid Composition of Edible Oils and Fats
The content of fatty acids as well as the ratio between unsaturated and saturated fatty acids is important parameter for determination of nutritional value of certain oil. Therefore the newest trend in food processing industry is notifying the composition of edible oils and other food commodities for the content of each individual fatty acid. The main objective of this work was to identify the ...
متن کاملAutoxidation of Fats and Oils
Products that contain fats and oils turn rancid and deteriorate in other ways when they arc exposed to air. The action^ known as autoxidation, imparts disagreeable flavors and odors to fats and foods containing them. For a long time baffled investigators spent a vast amount of effort trying to find ways to prevent autoxidation. Specifically, the basic problem was the mechanism of autoxidation—h...
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ژورنال
عنوان ژورنال: BUNSEKI KAGAKU
سال: 2015
ISSN: 0525-1931
DOI: 10.2116/bunsekikagaku.64.631