Oxidative Stability of Feed Fats

Budinć, Mirjana; Vrbaski, Z.; Turkulo, J.; Dimić, E

doi:10.1002/lipi.19950970911

Cited by 2 publications

(4 citation statements)

References 6 publications

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“…Their effect is fatty acid oxidation, first of all applicable to unsaturated acids [8,10,11]. Their effect is fatty acid oxidation, first of all applicable to unsaturated acids [8,10,11].…”

Section: Quality Changes In Edible Oils At High Temperature Kinetic mentioning

confidence: 99%

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Quality changes in edible oils at high temperature. Kinetic analysis

Kondratowicz-Pietruszka

Ostasz

2000

Eur. J. Lipid Sci. Technol.

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In our paper we present the results of the analysis of three oil types which have been heated to 140°C: soybean, sunflower, and rapeseed. As a result of the oxidation reaction the reaction products caused a reduction of oil quality. Existence of fat decomposition products is reflected for example in the increase of peroxide number and decrease of savoriness. In our experimental analysis, we applied kinetic functions of rate and slowness, whose basic parameters are the process order n and the rate constant wn. In our paper we have specified a method for determining the increase of the peroxide number rate and the decrease of the savoriness rate with respect to the oils under consideration; in addition the methods for comparing the rates for changing quality parameters have been studied.

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“…Their effect is fatty acid oxidation, first of all applicable to unsaturated acids [8,10,11]. Their effect is fatty acid oxidation, first of all applicable to unsaturated acids [8,10,11].…”

Section: Quality Changes In Edible Oils At High Temperature Kinetic mentioning

confidence: 99%

“…A number of studies [7,10,14] has been devoted to fat self-oxidation kinetics including that of edible oils. It is an extremely important issue from the viewpoint of the food quality changes as well as for the consumers and health care [4,14].…”

Section: Quantitative Description Of Curvesmentioning

confidence: 99%

Quality changes in edible oils at high temperature. Kinetic analysis

Kondratowicz-Pietruszka

Ostasz

2000

Eur. J. Lipid Sci. Technol.

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“…During oil heating, a number of reactions occur. Their effect is fatty acid oxidation, first of all applicable to unsaturated acids [8,10,11]. The primary products of the selfoxidation process are hydrogen peroxides [12,13].…”

Section: Quality Changes In Edible Oils At High Temperature Kinetic mentioning

confidence: 99%

“…The resulting J(t) peroxide numbers change in the range from the J(0) initial value to the J(t) k final value and amount to the following for particular oils: In the initial oxidation stage, during the first 30 min, the curves have the form of aw, and later turn into dw. This phenomenon can be explained by the fact that hydroperoxides decompose quickly at 140°C [4,10,14]. The…”

Section: Analysis Of Peroxide Numbermentioning

confidence: 99%

Quality changes in edible oils at high temperature. Kinetic analysis

Kondratowicz-Pietruszka

Ostasz

2000

Eur. J. Lipid Sci. Technol.

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Eur. J. Lipid Sci. Technol. 2000, 276-281 Quality changes in edible oils at high temperature 277 rate, the w n rate constant, and theoretical savoriness values in accordance with the established descriptive function of Ŝ (t):where:V(t) -process rate, w n -transformation rate constant, w n > 0, n -non-dimensional descriptive function order, process path indicator, n ≥ 0, S(t) -savoriness. For the a and b processes, of the same orders n, the affinity ratio K a b was calculated. This ratio tells how many times faster the process a occurs than the process b under the given conditions:The values of n order and the w n rate constant were established by the method of substituting the components of the equation according to [19]. For all the processes under examination, the e m [%] parameter was calculated. It is an average deviation of the experimental values of the J(t) peroxide number or the savoriness S(t) from the theoretical values of Jˆ(t) or Ŝ (t), respectively. The kinetic parameters calculated for particular processes were collected in Tabs 1 and 2. They specify initial values of the J(0) and S(0) parameters, n orders, w n process rate constants, e m [%] parameter and the time of reaching critical values by the peroxide number and savoriness, t k [h] as well as the statistical parameters (variance, standard deviation, variability coefficient, correlation coefficient). Results and discussion Analysis of peroxide numberThe peroxide number values were obtained and are presented in Fig. 2. The resulting J(t) peroxide numbers change in the range from the J(0) initial value to the J(t) k final value and amount to the following for particular oils: In the initial oxidation stage, during the first 30 min, the curves have the form of aw, and later turn into dw. This phenomenon can be explained by the fact that hydroperoxides decompose quickly at 140°C [4,10,14]. The Eur. J. Lipid Sci. Technol. 2000, 276-281 shape of the curve depends on the hydroperoxide generation and on the decomposition rates. In the early stage, the hydroperoxide concentration is not high and, thus, the aw shape is generated, but later the bond decomposition rate significantly contributes to the shape of the empirical curve.At lower temperatures, aw curves occur. They are characterized by the acceleration of the rate in time [14], however, with the increase of temperature and reaction rate increase, the orders of aw become lower and lower. Higher rates develop on milder n paths. The order values of the aw type decrease and an increase of the order values of the dw type is subsequently observed. The series of process paths, arranged from fast increasing to slowly increasing ones, are as follows:...3aw > 2aw> 1aw > 0w > 1dw > 2dw > 3dw...The curves from the n order of 3aw, 2aw etc. turn to a linear relationship of 0w and further into subsequent orders of the dw type [9].For the analysis, only the initial sections of the dw type curves describing the peroxide number changes were taken. These sections are important for the consumer, i.e. the J(t) ...

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Oxidative Stability of Feed Fats

Cited by 2 publications

References 6 publications

Quality changes in edible oils at high temperature. Kinetic analysis

Quality changes in edible oils at high temperature. Kinetic analysis

Quality changes in edible oils at high temperature. Kinetic analysis

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