Water activity on autoxidation of safflower seed oil.

Verma, M. M. and Prabhakar, J. V. (1982) Water activity on autoxidation of safflower seed oil. Indian Food Packer, 36 (5). 77-80, 6 ref..

PDF IFP 1982 77.pdf - Published Version Restricted to Registered users only Download (634kB) | Request a copy

Abstract

Commercially refined safflower oil was exposed to water activities (aw) of 0.20-0.91 at 37 degree C and the rate of autoxidation was followed by measuring peroxide and TBA values. When the surface area of the oil exposed was high (6.55 cm-2/ml) noticeable differences in peroxide values were observed among different aw even during storage for only 7 days. On the other hand, when the exposed surface area was relatively small (0.66 cm-2/ml) aw had no noticeable effect on peroxide formation. However, it had significant influence on the formation of secondary autoxidation products as indicated by TBA values. Introduction of cheap unit packs for the retail oil trade is suggested to retard the adverse effects of aw on autoxidation.

Item Type:	Article
Uncontrolled Keywords:	OILSEEDS-; safflower oils, water activity & autoxidation of; OILS-VEGETABLE; MOISTURE-CONTENT; OXIDATION-
Subjects:	600 Technology > 08 Food technology > 17 Water activity 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2021 05:49
Last Modified:	16 Feb 2021 05:49
URI:	http://ir.cftri.res.in/id/eprint/6717

Actions (login required)

View Item