Evaluation of Oxygen-Limitation on Lipid Oxidation and Moisture Content in Corn Oil at Elevated Temperature

被引：38

作者：

Park, Jung Woo ^{[1
]}

Kim, Ji Young ^{[1
]}

Kim, Mi-Ja ^{[1
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Sungkyunkwan Univ, Dept Food Sci & Biotechnol, Suwon 440746, Gyeonggi Do, South Korea

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2014年 / 91卷 / 03期

基金：

新加坡国家研究基金会;

关键词：

Bulk oil; Oxygen-limitation; Oxidative stability; Moisture content; Thermal oxidation; BULK OILS; IN-WATER; ANTIOXIDANTS; EMULSIONS; STABILITY;

D O I：

10.1007/s11746-013-2385-y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The role of oxygen-limitation on lipid oxidation and moisture content were tested in corn oil heated to 60, 100, and 140 A degrees C. The degree of oxidation was determined by analyzing headspace oxygen content, conjugated dienoic acids (CDA), and p-anisidine value (p-AV). The moisture content in bulk oil was analyzed by the Karl Fischer method. Oxygen-limited samples heated to 100 and 140 A degrees C had significantly more lipid oxidation than oxygen-unlimited samples at early timepoints (p < 0.05). After this period, the oxygen-unlimited samples had more lipid oxidation based on CDA and p-AV assays. During those initial periods, oxygen-limited samples had significantly higher moisture content than oxygen-unlimited samples (p < 0.05), which implies that moisture content in oils plays an important role in the rate of lipid oxidation. The increased moisture content in bulk oil under oxygen-limited conditions is due to headspace moisture rather than moisture inside the oil. However, the effects of oxygen-limitation on lipid oxidation were less clear at 60 A degrees C than at 100 or 140 A degrees C.

引用

页码：439 / 444

页数：6

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