Food Chemistry, ( ISI ), Volume (114), No (3), Year (2009-6) , Pages (1002-1006)

Title : ( Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil )

Authors: Reza Farhoosh , samaneh pazhouhanmehr ,

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Abstract

The content of primary (PO) and secondary (SO) oxidation products of canola oil was measured, and a good correlation obtained between them (R2 = 0.991). Peroxide value showed the highest contribution (53.69%) to the PO, whereas its contribution to the SO was much less significant (0.36%). Acid value contribution to the production of hydroperoxides and carbonyls was 12.75% and 29.82%, respectively. Polyene index showed a relatively low contribution to the PO (6.71%) but contributed highly to the SO (21.82%). Tocopherols were more effective to prevent the production of hydroperoxides (14.77%) than of carbonyls (4.36%). In contrast, phenolics were found to be better than tocopherols to resist off-flavours production (11.64% vs. 3.36%). Total polar compounds had a pronounced contribution to creation of offflavours (32.00%) as well as a marked effect on the PO (8.72%).

Keywords

Canola oil Carbonyl compounds Hydroperoxides Oxidative stability Primary and secondary oxidation
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@article{paperid:1009652,
author = {Farhoosh, Reza and Pazhouhanmehr, Samaneh},
title = {Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil},
journal = {Food Chemistry},
year = {2009},
volume = {114},
number = {3},
month = {June},
issn = {0308-8146},
pages = {1002--1006},
numpages = {4},
keywords = {Canola oil Carbonyl compounds Hydroperoxides Oxidative stability Primary and secondary oxidation},
}

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%0 Journal Article
%T Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil
%A Farhoosh, Reza
%A Pazhouhanmehr, Samaneh
%J Food Chemistry
%@ 0308-8146
%D 2009

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