Academic Journal
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants ; Efectos del calentamiento mediante horno microondas y convencional sobre la estabilidad oxidativa del aceite de maíz enriquecido con diferentes antioxidantes
| العنوان: | Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants ; Efectos del calentamiento mediante horno microondas y convencional sobre la estabilidad oxidativa del aceite de maíz enriquecido con diferentes antioxidantes |
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| المؤلفون: | Baştürk, A. |
| المصدر: | Grasas y Aceites; Vol. 70 No. 4 (2019); e326 ; Grasas y Aceites; Vol. 70 Núm. 4 (2019); e326 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2019.v70.i4 |
| بيانات النشر: | Consejo Superior de Investigaciones Científicas |
| سنة النشر: | 2019 |
| المجموعة: | Grasas y Aceites (E-Journal) |
| مصطلحات موضوعية: | Ascorbyl Palmitate, Corn Oil, Hexanal, Kinetics, Microwave, Oxidation, Aceite de maíz, Cinética, Microonda, Oxidación palmitato de ascorbilo |
| الوصف: | Four different corn oil samples including stripped (SCO, Control), refined (RCO), stripped corn oil enriched with rosemary extract (SCO+ROS) and ascorbyl palmitate (SCO+AP) were exposed to microwave (MWH) and conventional heating (CVH). For both heating methods, peroxide value (PV) and conjugated dienes increased at up to 230 °C, at which temperature hexanal (HEX) and conjugated trienes started to increase instead. Kinetic analysis revealed that PV and HEX formation were first ordered and the reaction rate among the samples was as follows: Control > SCO+ROS > RCO > SCO + AP for PV and SCO + ROS > RCO > SCO+AP > Control for HEX. The unsaturated fatty acid contents of CVH and MWH treated samples showed 9.5 and 12.9% reduction in SCO, while they were 2.9 and 7.7% in RCO, 3.6 and 6.1% in SCO + ROS, and finally 4.0 and 4.8% in SCO + AP. It was concluded that MWH led to a more severe deterioration and that the antioxidant activity of ROS was superior to that of AP for both heating methods. ; Cuatro muestras diferentes de aceites de maíz que incluyen aceites de maíz crudo (SCO, Control), refinados (RCO) y crudo enriquecido con extracto de romero (SCO + ROS) y palmitato de ascorbilo (SCO + AP) se expusieron a microondas (MWH) y calentamiento convencional (CVH). Para ambos métodos de calentamiento, el índice de peróxido (PV) y los dienos conjugados aumentaron hasta 230 °C, a partir de donde hexanal (HEX) y trienos conjugados comenzaron a aumentar. El análisis cinético reveló que la formación de PV y HEX es de primer orden y la velocidad de reacción entre las muestras fue la siguiente: Control > SCO + ROS >RCO > SCO+AP para PV y SCO + ROS > RCO > SCO + AP>Control para HEX. El contenido de ácidos grasos insaturados de las muestras tratadas con CVH y MWH mostró una reducción de 9,5 y 12,9% en SCO, mientras que fueron de 2,9 y 7,7% en RCO, 3,6 y 6,1% en SCO + ROS, y finalmente 4,0 y 4,8% en SCO + AP, respectivamente. Se concluye que el MWH condujo a un deterioro más severo y la actividad ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | text/html; application/pdf; application/xml |
| اللغة: | English |
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| DOI: | 10.3989/gya.1044182 |
| الاتاحة: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1792 https://doi.org/10.3989/gya.1044182 |
| Rights: | Copyright (c) 2019 Consejo Superior de Investigaciones Científicas (CSIC) ; https://creativecommons.org/licenses/by/4.0 |
| رقم الانضمام: | edsbas.F224C5F0 |
| قاعدة البيانات: | BASE |
| DOI: | 10.3989/gya.1044182 |
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