Laboratory studies on the effect of refining of groundnut oil on sumithion residues.

Appaiah, K. M. and Sreenivasa, M. A. and Kapur, O. P. and Nagaraja, K. V. (1985) Laboratory studies on the effect of refining of groundnut oil on sumithion residues. Journal of Food Science and Technology, 22 (6). 419-420, 9 ref..

PDF Journal of Food Science and Technology, India, Volume-22(6 (1985) 419-420.pdf - Published Version Restricted to Registered users only Download (91kB)

Abstract

Oil was extracted from groundnut (Arachis hypogaea) seeds sprayed with sumithion at 5, 10 and 20 mg/kg. The effect of refining stages of groundnut oil (neutralization, bleaching, acid deodorization) in the laboratory on the sumithion (O,O-dimethyl-O- (3-methyl-4-nitrophenyl) phosphorothioate) content of groundnut oil was studied. The loss of sumithion during oil neutralization was 2.5%, which increased on bleaching to 22.5% and steam distillation to 75%.

Item Type:	Article
Uncontrolled Keywords:	REFINING-; groundnut oils, refining & sumithion residues in; PESTICIDES-; GROUNDNUT-OILS; refining & sumithion residues in groundnut oils
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2016 06:50
Last Modified:	23 Jun 2016 06:50
URI:	http://ir.cftri.res.in/id/eprint/6570

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