کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191906 963590 2007 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron
چکیده انگلیسی

The oxidation kinetics of soybean oil containing 1% (w/w) monoolein, 1% (w/w) stearic acid and 0.005% (w/w) iron was evaluated at 55 °C under light. The oxidation rates were determined by oxygen consumption and peroxide formation. Addition of monoolein, stearic acid or iron to the soybean oil accelerated the rate of lipid oxidation during the storage. Monoolein increased the rate of oxygen consumption whereas iron increased the rate of peroxide decomposition. The reaction order of soybean oil was found to fit first-order kinetics and was not affected by the addition of monoolein, stearic acid or iron. The rate constants were 2.55 × 10−2, 2.94 × 10−2, 2.91 × 10−2, 3.02 × 10−2 h−1, and the half-lives were 27.18, 23.58, 23.82, 22.95 h for the soybean oil, monoolein, stearic acid and iron samples, respectively.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 2, 2007, Pages 724–728
نویسندگان
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