Water activity on autoxidation of safflower seed oil.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6717/
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| Title |
Water activity on autoxidation of safflower seed oil.
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| Creator |
Verma, M. M.
Prabhakar, J. V. |
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| Subject |
17 Water activity
01 Oilseeds |
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| Description |
Commercially refined safflower oil was exposed to water activities (aw) of 0.20-0.91 at 37 degree C and the rate of autoxidation was followed by measuring peroxide and TBA values. When the surface area of the oil exposed was high (6.55 cm-2/ml) noticeable differences in peroxide values were observed among different aw even during storage for only 7 days. On the other hand, when the exposed surface area was relatively small (0.66 cm-2/ml) aw had no noticeable effect on peroxide formation. However, it had significant influence on the formation of secondary autoxidation products as indicated by TBA values. Introduction of cheap unit packs for the retail oil trade is suggested to retard the adverse effects of aw on autoxidation.
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| Date |
1982
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6717/1/IFP%201982%2077.pdf
Verma, M. M. and Prabhakar, J. V. (1982) Water activity on autoxidation of safflower seed oil. Indian Food Packer, 36 (5). 77-80, 6 ref.. |
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