[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of water activity on the formation of monocarbonyl compounds in oxidizing walnut oil.

Prabhakar, J. V. and Amla, B. L. (1978) Influence of water activity on the formation of monocarbonyl compounds in oxidizing walnut oil. Journal of Food Science, 43 (6). 1839-1843, 21 ref..

[img] PDF
Journal of Food Science, Volume-43(6 (1978) 1839-1843 .pdf - Published Version
Restricted to Registered users only

Download (635kB)


The effect of water activity on carbonyl composition of walnut oil has been studied at 2 stages of oxidation. At the lower oxidation level corresponding to a peroxide value (POV) of less than 100, the water activity of the system did not make significant difference to the total carbonyl content. However, separation of the carbonyls into classes, viz, dicarbonyls, ketoglycerides, saturated aldehydes and methyl ketones revealed perceptible differences in the proportion of each of the classes. At the higher oxidation level of POV greater than 100, differences in the total carbonyl content and in quantity and composition of each of the classes became distinct with changes in water activity of the system. The studies indicate that, besides its well known influence on the rate of autoxidation, water activity of the system also influences the secondary reactions of autoxidation. Better storage behaviour of some food products at moisture levels higher than the Brunauer Emmett & Teller monolayer has therefore been attributed to the influence of water on the rate and course of secondary reactions of lipid oxidation, underlining the importance of these reactions in stored foods.

Item Type: Article
Uncontrolled Keywords: MOISTURE-CONTENT; walnut oils, water activity & carbonyl compounds in oxidized; CARBONYL-COMPOUNDS; OXIDATION-; foods, lipids oxidation products in stored; NUTS-; OILS-VEGETABLE; LIPIDS-; STORAGE-
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: 24 May 2016 11:53
Last Modified: 24 May 2016 11:53
URI: http://ir.cftri.res.in/id/eprint/6987

Actions (login required)

View Item View Item