Thermal aging of edible oils: spectrophotometric study
نویسندگان
چکیده
منابع مشابه
Hydrogenation of Edible Oils
and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...
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A sequential injection analysis (SIA) system with spectrophotometric detection was developed as an alternative method for estimating the concentration of lipid hydroperoxides, which are the primary products of the lipid peroxidation process. The lipid hydroperoxide quantification was based on a ferric thiocyanate method. Benzoyl peroxide was used to produce a standard calibration curve for the ...
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The dielectric and relaxation parameters of a binary system of edible oils, containing unsaturated fats namely mustard oil and coconut oil/ground nut oil/linseed oil in different proportions by volume are measured at different frequencies and a constant temperature (40°C). It is realized that at the given temperature, the dielectric constant of prepared samples at microwave frequency increases ...
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The chlorophyll content of canola oil, especially when extracted from frost-damaged seed is high, and results in dull, dark brown oil unless very large quantities of bleaching clay are used. We found that treatment with phosphoric acid, under vacuum in the absence of moisture precipitates most of the chlorophyll. At 140°C 2400 mg/L phosphoric acid precipitated 98 % of the chlorophyll in canola ...
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Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide...
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ژورنال
عنوان ژورنال: Potravinarstvo
سال: 2018
ISSN: 1337-0960
DOI: 10.5219/871