Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures
نویسندگان
چکیده
The objective of this research was to investigate the effect heating temperature on quality parameters avocado and peanut oils subjected heating. Vegetable were heated at varying temperatures (110, 140, 170, 200 230�C for 30 min) follow alterations. Levels peroxide value, iodine thiobarbituric acid reactive substances, total polar compounds, refractive index, free acidity, fatty acids composition determined measure extent lipid oxidation. Peroxide value significantly (p [ 0.001) influenced by in case oil. Iodine decreased 0.01) both with increase due decrease unsaturation degree. Avocado oil showed smallest substances compounds during heat treatment. profile rich polyunsaturated a level 42%, followed monounsaturated about 36%. treatment has produced changes unsaturated acids, these have undergone isomerization from cis trans form. increases up deteriorated oil, but lesser one
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ژورنال
عنوان ژورنال: Revista De Chimie
سال: 2022
ISSN: ['0034-7752']
DOI: https://doi.org/10.37358/rc.22.1.8468