Title : ( Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil )
Authors: samaneh pazhouhanmehr , Reza Farhoosh , Reza Esmaeilzadeh Kenari , Ali Sharif ,
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Abstract
Oxidative stability of the purified common Kilka triacylglycerols (PKO) as affected by 1–8% w/w of bene kernel (BKO) and hull (BHO) oils was studied and compared with that of 100 mg kg -1 of BHT and atocopherol.Lipid oxidation was measured by monitoring peroxide value till the minute 80 (PV80, meq kg -1) and also by determining the oxidative stability index at 60 °C (OSI60, h). In the Rancimat test,the OSI60 of the PKO (1.66 h) was significantly increased by some of the added antioxidants, and the BKO 8% (7.98 h) had the highest antioxidant activity with no significant differences among the BHT, a-tocopherol and the BHO 8%. Furthermore, an exponential regression curve with a good coefficient of determination (R2 > 0.94) was observed between the changes in the PV80 and OSI60 values of the PKO.
Keywords
, Bene, Kilka triacylglycerols, oxidative stability, peroxide value, Rancimat
@article{paperid:1045652,
author = {Pazhouhanmehr, Samaneh and Farhoosh, Reza and Reza Esmaeilzadeh Kenari and Sharif, Ali},
title = {Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil},
journal = {International Journal of Food Science and Technology},
year = {2015},
volume = {50},
number = {2},
month = {February},
issn = {0950-5423},
pages = {396--403},
numpages = {7},
keywords = {Bene; Kilka triacylglycerols; oxidative stability; peroxide value; Rancimat},
}
%0 Journal Article
%T Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil
%A Pazhouhanmehr, Samaneh
%A Farhoosh, Reza
%A Reza Esmaeilzadeh Kenari
%A Sharif, Ali
%J International Journal of Food Science and Technology
%@ 0950-5423
%D 2015
