THE EFFECT OF TEMPERATURE AND TIME ON THE PRODUCTION AND DECOMPOSITION OF HYDROPEROXIDES IN CANOLA AND SOYBEAN OILS

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NAVAB DANESHMAND F.; GHAVAMI M.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:1 (33) Page(s): 61-72

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Information Journal Paper

Title

THE EFFECT OF TEMPERATURE AND TIME ON THE PRODUCTION AND DECOMPOSITION OF HYDROPEROXIDES IN CANOLA AND SOYBEAN OILS

Author(s)

NAVAB DANESHMAND F. | GHAVAMI M. | Issue Writer Certificate

Keywords

AFLATOXINQ3

SANS-SERIF"> M1Q2

ELISAQ3

IRANIAN WHITE CHEESEQ2

Abstract

Introduction: Lipid oxidation is an important deteriorative reaction. Different factors have affected formation and decomposition of hydroperoxides.Materials and Methods: In this project, the effects of temperature, time and temperature variations on the formation and decomposition of hydroperoxides in canola and soybean oils with added 100ppm TBHQ have been studied. The oils were heated at 70, 80, 100, 120, 140 and 160oC for different time intervals. Peroxide values and fatty acid compositions have been employed as means to investigate the changes during heat treatment.Results: The results indicated that the increase in temperature reduced peroxide value due to hydroperoxides decomposition. Fatty acid composition, presence of synthetic antioxidants were the major factors to stabilize the substrate by preventing both oxidation and consequently hydroperoxide decomposition during the heat treatment. The rate of formation and decomposition of hydroperoxides in canola oil were less than soybean oil due to less linoleic and more oleic acids in canola.Conclusion: Canola Oil, Fatty Acid, Oxidation, Production and Decomposition Hydroperoxides, Soy bean Oil.

Cites

DEGRADATION ASSESSMENT OF THE EXCESS RESIDUAL FAT IN THE HISTORIC LEATHER USING ATR-FTIR (CASE STUDY: THE LEATHER BAG ATTRIBUTED TO THE SELJUK PERIOD)

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APA: Copy

NAVAB DANESHMAND, F., & GHAVAMI, M.. (2012). THE EFFECT OF TEMPERATURE AND TIME ON THE PRODUCTION AND DECOMPOSITION OF HYDROPEROXIDES IN CANOLA AND SOYBEAN OILS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(1 (33)), 61-72. SID. https://sid.ir/paper/143343/en

Vancouver: Copy

NAVAB DANESHMAND F., GHAVAMI M.. THE EFFECT OF TEMPERATURE AND TIME ON THE PRODUCTION AND DECOMPOSITION OF HYDROPEROXIDES IN CANOLA AND SOYBEAN OILS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(1 (33)):61-72. Available from: https://sid.ir/paper/143343/en

IEEE: Copy

F. NAVAB DANESHMAND, and M. GHAVAMI, “THE EFFECT OF TEMPERATURE AND TIME ON THE PRODUCTION AND DECOMPOSITION OF HYDROPEROXIDES IN CANOLA AND SOYBEAN OILS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 1 (33), pp. 61–72, 2012, [Online]. Available: https://sid.ir/paper/143343/en

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