Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
The storage of lipid foods is mostly affected by the oxidation of lipid fraction. Dry foods are particularly sensitive because lipids are not protected by hydrated proteins against oxidation. A method suitable for testing dry foods was studied in model mixtures of rapeseed oil with albumin or cellul...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2001-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200101-0004_determination-of-oxidative-stability-in-mixtures-of-edible-oil-with-nonlipidic-substances.php |
| _version_ | 1797899898869252096 |
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| author | L. Trojáková Z. Réblová Z. Pokorný |
| author_facet | L. Trojáková Z. Réblová Z. Pokorný |
| author_sort | L. Trojáková |
| collection | DOAJ |
| description | The storage of lipid foods is mostly affected by the oxidation of lipid fraction. Dry foods are particularly sensitive because lipids are not protected by hydrated proteins against oxidation. A method suitable for testing dry foods was studied in model mixtures of rapeseed oil with albumin or cellulose. Oxipres apparatus was used, where the course of oxidation is monitored by changes of oxygen pressure. The end of induction period was more evident than in bulk oils as the contact of lipids with oxygen is better. The induction period was longer in mixtures of edible oil with albumin than in mixtures with cellulose. The induction period moderately decreased with increasing oxygen pressure, while the effect of sample weight was nearly negligible. The induction period length was a semilogarithmic function of reaction temperature. Variation coefficients and differences between the duplicates showed good reproducibility; they were lower in mixtures with albumin than in mixtures with cellulose, but both were of the same order as the respective values in bulk oils. At 120°C and 0.5 MPa oxygen, the induction periods could be usually measured within a working day. |
| first_indexed | 2024-04-10T08:37:16Z |
| format | Article |
| id | doaj.art-a56c11e6ba654508828df564f943c3d7 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:16Z |
| publishDate | 2001-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-a56c11e6ba654508828df564f943c3d72023-02-23T03:26:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172001-02-01191192310.17221/6569-CJFScjf-200101-0004Determination of oxidative stability in mixtures of edible oil with nonlipidic substancesL. Trojáková0Z. Réblová1Z. Pokorný2Institute of Chemical Technology Department of Food Chemistry and Analysis, Prague, Czech RepublicInstitute of Chemical Technology Department of Food Chemistry and Analysis, Prague, Czech RepublicInstitute of Chemical Technology Department of Food Chemistry and Analysis, Prague, Czech RepublicThe storage of lipid foods is mostly affected by the oxidation of lipid fraction. Dry foods are particularly sensitive because lipids are not protected by hydrated proteins against oxidation. A method suitable for testing dry foods was studied in model mixtures of rapeseed oil with albumin or cellulose. Oxipres apparatus was used, where the course of oxidation is monitored by changes of oxygen pressure. The end of induction period was more evident than in bulk oils as the contact of lipids with oxygen is better. The induction period was longer in mixtures of edible oil with albumin than in mixtures with cellulose. The induction period moderately decreased with increasing oxygen pressure, while the effect of sample weight was nearly negligible. The induction period length was a semilogarithmic function of reaction temperature. Variation coefficients and differences between the duplicates showed good reproducibility; they were lower in mixtures with albumin than in mixtures with cellulose, but both were of the same order as the respective values in bulk oils. At 120°C and 0.5 MPa oxygen, the induction periods could be usually measured within a working day.https://cjfs.agriculturejournals.cz/artkey/cjf-200101-0004_determination-of-oxidative-stability-in-mixtures-of-edible-oil-with-nonlipidic-substances.phpalbuminautoxidationcelluloseedible oilsoxipres apparatusstability against oxidation |
| spellingShingle | L. Trojáková Z. Réblová Z. Pokorný Determination of oxidative stability in mixtures of edible oil with nonlipidic substances Czech Journal of Food Sciences albumin autoxidation cellulose edible oils oxipres apparatus stability against oxidation |
| title | Determination of oxidative stability in mixtures of edible oil with nonlipidic substances |
| title_full | Determination of oxidative stability in mixtures of edible oil with nonlipidic substances |
| title_fullStr | Determination of oxidative stability in mixtures of edible oil with nonlipidic substances |
| title_full_unstemmed | Determination of oxidative stability in mixtures of edible oil with nonlipidic substances |
| title_short | Determination of oxidative stability in mixtures of edible oil with nonlipidic substances |
| title_sort | determination of oxidative stability in mixtures of edible oil with nonlipidic substances |
| topic | albumin autoxidation cellulose edible oils oxipres apparatus stability against oxidation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200101-0004_determination-of-oxidative-stability-in-mixtures-of-edible-oil-with-nonlipidic-substances.php |
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