کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11005631 | 1492020 | 2019 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat](/preview/png/11005631.png)
چکیده انگلیسی
Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25â¯Â°C) (IP25) using Rancimat (100, 110, 120, and 130â¯Â°C). The Arrhenius equation (lnâ¯k vs. 1/T) and activated complex theory (lnâ¯k/T vs. 1/T) were used to estimate activation energies, activation enthalpies and entropies, which varied from 92.05 to 99.17â¯kJ/mol, 88.83 to 95.94â¯kJ/mol, â35.58 to â4.81â¯J/molâ¯K, respectively (R2â¯>â¯0.90, pâ¯<â¯0.05). Oil blend (OB) with 1:1 SO to SEO exhibited greatest synergy (115%), highest IP (100â¯Â°C) (13.2 vs. 6.1â¯h) and most extended IP25 (193 vs. 110â¯days) with a nutritionally stable composition of Ï-fatty acids (Ï9, 34.5 vs. 28.7%; Ï6, 49 vs. 52%) compared with SO. Better retention of lignans (6205 vs. 3951â¯mg/kg) and tocopherols (332 vs. 189â¯mg/kg) were also noted in OB compared with SO alone.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 471-477
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 471-477
نویسندگان
Mousumi Ghosh, Rohit Upadhyay, Dipendra Kumar Mahato, Hari Niwas Mishra,