کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592074 | 1492106 | 2015 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of five analytical methods for the determination of peroxide value in oxidized ghee
ترجمه فارسی عنوان
مقایسه پنج روش تحلیلی برای تعیین ارزش پراکسید در گیاه اکسید شده
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In the present study, a comparison of five peroxide analytical methods was performed using oxidized ghee. The methods included the three iodometric titration viz. Bureau of Indian Standard (BIS), Association of Analytical Communities (AOAC) and American Oil Chemists' Society (AOCS), and two colorimetric methods, the ferrous xylenol orange (FOX) and ferric thiocyanate (International Dairy Federation, IDF) methods based on oxidation of iron. Six ghee samples were stored at 80 °C to accelerate deterioration and sampled periodically (every 48 h) for peroxides. Results were compared using the five methods for analysis as well as a flavor score (9 point hedonic scale). The correlation coefficients obtained using the different methods were in the order: FOX (â0.836) > IDF (â0.821) > AOCS (â0.798) > AOAC (â0.795) > BIS (â0.754). Thus, among the five methods used for determination of peroxide value of ghee during storage, the highest coefficient of correlation was obtained for the FOX method. The high correlations between the FOX and flavor data indicated that FOX was the most suitable method tested to determine peroxide value in oxidized ghee.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 449-453
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 449-453
نویسندگان
Bhavbhuti M. Mehta, V.B. Darji, K.D. Aparnathi,