Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/72700
Type: Artigo de periódico
Title: Vegetable oil stability at elevated temperatures in the presence of ferric stearate and ferrous octanoate
Author: Coscione, AR
Artz, WE
Abstract: The thermoxidative stability of partially hydrogenated soybean oil (PHSBO) was examined after addition of ferric stearate and ferrous octanoate, and then heating the samples at 120, 160, 180, and 200 degrees C. In a second experiment, the effect of iron concentration (ferric stearate) on PHSBO stability was examined at 180 degrees C, and at concentrations of approximately 0.5 and 1.2 mg of added iron/kg PHSBO. Oil samples were heated continuously for 72 h and sampled every 12 h. The acid value, p-anisidine value, color, dielectric constant and the triacylglycerol polymer content of oil samples were compared to oil samples containing no added iron. Generally, the value of each oxidative index increased with (1) an increase in temperature, (2) an increase in heating time, and/or (3) an increase in iron. The results demonstrate that low concentrations of iron will substantially increase the rate of oxidation for vegetable oil samples heated to temperatures of 120 degrees C to 200 degrees C.
Subject: oil stability
thermo-oxidative stability
iron
soybean oil
deep-fat frying
Country: EUA
Editor: Amer Chemical Soc
Rights: fechado
Identifier DOI: 10.1021/jf040341m
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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