Photo-oxidative changes of red palm oil as affected by light intensity

被引：0
作者：
Ayu, D. F. [1 ,2 ]
Andarwulan, N. [1 ,3 ]
Hariyadi, P. [1 ,3 ]
Purnomo, E. H. [1 ,3 ]
机构：
[1] Bogor Agr Univ, Dept Food Sci & Technol, Bogor 16680, Indonesia
[2] Riau Univ, Dept Agr Technol, Pekanbaru 28293, Indonesia
[3] Southeast Asian Food & Agr Sci & Technol SEAFAST, Bogor 16680, Indonesia
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2017年 / 24卷 / 03期
关键词：
Carotene; Chlorophyll; Photo-oxidation; Red palm oil; Total tocopherol; VIRGIN OLIVE OIL; ACETONITRILE SOLUTION; COMPLEX-FORMATION; METAL-CATIONS; PERILLA OIL; STABILITY; OXIDATION; ALPHA; TOCOPHEROLS; BETA;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this research was to study the effect of light intensity on photo-oxidative stability of red palm oil (RPO). Photo-oxidation was investigated under elevated intensity of fluorescent light of 5,000, 10,000 and 15,000 lux for 7 d at 31 +/- 2 degrees C. Minor compounds (chlorophyll, total tocopherol, carotene) and oxidative stability parameters (peroxide, p-anisidine and total oxidation values) of oil were evaluated daily. Chlorophyll and total tocopherol decreased during 7 d of light exposure in which their degradation was proportional to the light intensity. However, photodegradation of carotene was not observed. Photo-oxidation of RPO was also indicated by the increase of peroxide and total oxidation values. Their increase rates were higher at higher light intensity which can be described using zero order kinetics model. On the other hand, p-anisidine value was not sensitive to indicate the photo-oxidation in RPO. Significant negative correlation between peroxide value and total tocopherol changes indicated that the peroxide value was more sensitive to the changes of total tocopherol at higher light intensity. (c) All Rights Reserved
引用
收藏
页码：1270 / 1277
页数：8
相关论文
共 33 条
[1]  
AOCS, 2003, OFFICIAL METHODS REC
[2]   Degradation and isomerization of chlorophyll a and β-carotene as affected by various heating and illumination treatments [J].
Chen, BH ;
Huang, JH .
FOOD CHEMISTRY, 1998, 62 (03) :299-307
[3]   Mechanisms and factors for edible oil oxidation [J].
Choe, Eunok ;
Min, David B. .
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2006, 5 (04) :169-186
[4]   Interaction of Light and Temperature on Tocopherols During Oxidation of Sunflower Oil [J].
Choe, Eunok .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2013, 90 (12) :1851-1857
[5]   Mechanisms of Antioxidants in the Oxidation of Foods [J].
Choe, Eunok ;
Min, David B. .
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2009, 8 (04) :345-358
[6]  
Eqbal Dauqan Eqbal Dauqan, 2011, American Journal of Applied Sciences, V8, P407
[7]   Oil palm phenolics and vitamin E reduce atherosclerosis rabbits [J].
Idris, Che Anishas Che ;
Karupaiah, Tilakavati ;
Sundram, Kalyana ;
Tan, Yew Ai ;
Balasundram, Nagendran ;
Leow, Soon-Sen ;
Nasruddin, Nurrul Shaqinah ;
Sambanthamurthi, Ravigadevi .
JOURNAL OF FUNCTIONAL FOODS, 2014, 7 :541-550
[8]   Effect of α-, β-, γ-, and δ-Tocotrienol on the Oxidative Stability of Lard [J].
Kim, Hyun Jung .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2014, 91 (05) :777-782
[9]   Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend [J].
Kim, Nakyung ;
Choe, Eunok .
FOOD SCIENCE AND BIOTECHNOLOGY, 2013, 22 (02) :315-321
[10]   Singlet Oxygen-Related Photooxidative Stability and Antioxidant Changes of Diacylglycerol-Rich Oil Derived from Mixture of Olive and Perilla Oil [J].
Kim, Nakyung ;
Choe, Eunok .
JOURNAL OF FOOD SCIENCE, 2012, 77 (11) :C1185-C1191
1234