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Showing 1 to 14 of 14 for “"peroxide value"”.
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Studies on the Quality of Soybean Oil: Extraction Method, Soybean Type, and Oxidative Stability
… by the Oxidative Stability Instrument (OSI), peroxide value development, and headspace volatile development indicate the oil produced from the lower quality common soybeans (U.S. grade #3) and soybeans with altered fatty acid composition were most resistant towards oxidation, followed by the …
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Liquid-liquid extraction of carotenoids from palm oil (Elaeis guineensis)
… Free Fatty Acid (FFA) content, Iodine Value (IV), Peroxide Value (PV), Moisture Content, Saponification Value (SV) and Impurity Content. The crude and degummed palm oil results were, respectively, (a) acid value (mg KOH/g) from 2.79 ± 0.21 and 4.31 ± 0.06, (b) peroxide value (mEq/kg) of …
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Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin
… were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract …
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Temperature Dependence of 4-Hydroxy-2-Trans-Nonenal (HNE), a Toxic Aldehyde, in Coconut, Palm, Safflower and Grape Seed Oils
… fatty acid distributions. Experiments such as peroxide value, fatty acid distribution, and trolox equivalent antioxidant capacity (TEAC) assay were performed in the unheated commercial oils to obtain general information on their properties. The thiobarbituric acid (TBARS) assay, measuring …
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Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
… hexanal concentration over a 21-day period. The peroxide values and sensory analysis correlated directly with the GC-FID results with a significant increase (p<0.05) in peroxide value at Day 14 and Day 21, and a significant decrease (p<0.05) in fresh roasted peanuty flavor from days 0-21 and a …
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Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
… to evaluate the physical stability, and peroxide value, TBARS value and GC-MS solid phase micro extraction (SPME) experiments were performed to evaluate the oxidative stability. Emulsions containing XG/EMG gum mixtures exhibited better creaming stability and higher viscosity of all the …
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Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
… were noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 cycles. With respect to the content of total polar compounds, the stability of the oils decreased in …
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Effects of Storage Conditions of Aspergillus Growth and Aflatoxin Production in Peanuts. A Study in Ghana
… aflatoxin production and lipid oxidation (peroxide value and p-Anisidine value). Partial roasting and blanching of peanuts eliminated aflatoxigenic fungi and halted aflatoxin production in stored peanuts, increased the effectiveness of peanut sorting and, hence, helped reduce or eliminate …
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Oxidative stability of Menhaden/Soybean oil blends
… at 22 C, in the dark, with air in the headspace. Peroxide Value (PV) was measured. The amounts of pentane and total volatiles produced were measured using the Shimadzu static headspace attachment for the Shimadzu GC-9A capillary gas chromatograph. Total volatiles also were followed using direct …
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Microencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applications
… with starch and/or pullulan had lower aw values than those prepared from chitosan alone. Oxidative stability was evaluated by measuring oxidation induction time (OIT) using pressure differential scanning calorimetry. OIT values ranged from 14 to 20 minutes. Microcapsules prepared from …
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Determination of tocopherol isomers and fatty acids in cottonseed oil and oil blends during accelerated storage
… and most of the other oils and oil blends. The peroxide value of cottonseed oil containing TBHQ did not change for the first 17 days, but increased dramatically after 17 days. This was the only oil that observed induction period. This was probably due to prevention of oxidation of cottonseed oil …
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Food processing modulation on breast cancer
… (color and viscosity) and chemical changes (peroxide value, p-anisidine value, free fatty acid, polar component, fatty acid composition) of TAO were characterized at different time points. Repeated exposure to high temperature, led to significant deterioration of oil and accumulation of high …
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Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: protein-stabilized nanocarriers and protection of docosahexaenoic acid (DHA)
… encapsulation efficiency and desirable level of peroxide value (<5 meq/kg) compared to the synthetic surfactants (Tween 20 and SDS). In summary, the MTS and pH-shifting combined treatment provided a new and effective protein modification method that can be used to produce protein nano-aggregates …
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Dry matter loss rates of soybeans: Effects of respiration measurement system, damage by splits, and moisture content at elevated temperatures
… of lipid oxidation were measured via change in peroxide value (∆PV) and 2-Thiobarbituric Acid (∆TBA) value of soybean samples from before and after respiration tests. v_DML values from the third objective were also used to estimate time to reach 0.5% DML (t_0.5), the threshold used for maximum …