Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation.
Food Res Int
; 120: 756-762, 2019 06.
Article
em En
| MEDLINE
| ID: mdl-31000295
ABSTRACT
Indices including conductivity, short-chain carboxylic acids, total polar material, acid value, peroxide value and fatty acid composition in water or oil were monitored during Rancimat test of soybean oil from 90⯰C to 120⯰C. Formic, acetic, propionic and butyric acids in water were detected by ion chromatography. The results showed that all indices had two-stage oxidation rates of initiation (ki) and propagation (kp) at each temperature. Induction period (IP) computed from conductivity and other indices were well correlated (R2â¯=â¯0.9980-0.9999). According to the Arrhenius model and empirical equation, ki increased exponentially with temperature (T) while IP decreased exponentially with T. Oxidation degree of oil at induction time point IP*ki was found to be independent of heating time and temperature. The transition between two models was theoretically derived and proved by H NMR. Evaluation of IP*ki may provide a new route to correlate Rancimat data with shelf life of edible oil.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Óleo de Soja
/
Temperatura Alta
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2019
Tipo de documento:
Article