Thermal stability of Thevetia peruviana Juss seed oil

Thevetia peruviana seed showed characteristic changes in physicochemical properties when heated at 180, 200, and 220°C over a period of 15 h. There is no striking significant difference in the five parameters (iodine value, acid value, peroxide value, saponification value, and polar compounds) studi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Oil Chemists' Society 1995-06, Vol.72 (6), p.745-747
Hauptverfasser:	IBIYEMI, A. S, BAKO, S. S, OJOKUKU, G. O, FADIPE, V. O
Format:	Artikel
Sprache:	eng
Schlagworte:	aceites comestibles aceites vegetales apocynaceae Biological and medical sciences calentamiento calor chaleur chauffage chemicophysical properties cooking oils Fat industries Food industries Fundamental and applied biological sciences. Psychology heat heating huile de cuisine huile vegetale plant oils propiedades fisico quimicas propriete physicochimique resistance a la temperature resistencia a la temperatura temperature resistance
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Thevetia peruviana seed showed characteristic changes in physicochemical properties when heated at 180, 200, and 220°C over a period of 15 h. There is no striking significant difference in the five parameters (iodine value, acid value, peroxide value, saponification value, and polar compounds) studied for the three working temperatures. Thevetia seed oil showed good thermal stability and will be a good frying and cooking oil.
ISSN:	0003-021X 1558-9331
DOI:	10.1007/BF02635666