chemiluminescence study of the oxidation of vegetable oils and model compounds and the effects of antioxidants

chemiluminescence study of the oxidation of vegetable oils and model compounds and the effects of antioxidants

Chemiluminescence was used to study the course of oxidation of sunflower oil samples at a number of temperatures between 70 and 121 degrees C. The induction time was determined for each sample and used to estimate the shelf life of the oils at 25 degrees C. In addition, chemiluminescence during oxid...

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Veröffentlicht in:Journal of the science of food and agriculture 1988, Vol.43 (3), p.277-287
Hauptverfasser: Cash, G.A, George, G.A, Bartley, J.P
Format: Artikel
Sprache:eng
Schlagworte:
antioxidants
Biological and medical sciences
Chemiluminescence
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
methyl linoleate
oxidation
shelf life
stability
sunflower oil
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container_end_page 287
container_issue 3
container_start_page 277
container_title Journal of the science of food and agriculture
container_volume 43
creator Cash, G.A
George, G.A
Bartley, J.P
description Chemiluminescence was used to study the course of oxidation of sunflower oil samples at a number of temperatures between 70 and 121 degrees C. The induction time was determined for each sample and used to estimate the shelf life of the oils at 25 degrees C. In addition, chemiluminescence during oxidation in air on alumina at 80 degrees C was used to study both sunflower oil and, as a model compound, methyl linoleate with and without added artificial antioxidants. By using the method of inhibitors, the reaction rate and level of hydroperoxide were determined. It was also possible to determine the level of naturally occurring antioxidant in vegetable oil.
doi_str_mv 10.1002/jsfa.2740430309
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The induction time was determined for each sample and used to estimate the shelf life of the oils at 25 degrees C. In addition, chemiluminescence during oxidation in air on alumina at 80 degrees C was used to study both sunflower oil and, as a model compound, methyl linoleate with and without added artificial antioxidants. By using the method of inhibitors, the reaction rate and level of hydroperoxide were determined. It was also possible to determine the level of naturally occurring antioxidant in vegetable oil.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740430309</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley &amp; Sons, Ltd</publisher><subject>antioxidants ; Biological and medical sciences ; Chemiluminescence ; Fat industries ; Food industries ; Fundamental and applied biological sciences. 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Sci. Food Agric</addtitle><description>Chemiluminescence was used to study the course of oxidation of sunflower oil samples at a number of temperatures between 70 and 121 degrees C. The induction time was determined for each sample and used to estimate the shelf life of the oils at 25 degrees C. In addition, chemiluminescence during oxidation in air on alumina at 80 degrees C was used to study both sunflower oil and, as a model compound, methyl linoleate with and without added artificial antioxidants. By using the method of inhibitors, the reaction rate and level of hydroperoxide were determined. It was also possible to determine the level of naturally occurring antioxidant in vegetable oil.</description><subject>antioxidants</subject><subject>Biological and medical sciences</subject><subject>Chemiluminescence</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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identifier ISSN: 0022-5142
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1097-0010
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source Periodicals Index Online; Wiley Online Library All Journals
subjects antioxidants
Biological and medical sciences
Chemiluminescence
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
methyl linoleate
oxidation
shelf life
stability
sunflower oil
title chemiluminescence study of the oxidation of vegetable oils and model compounds and the effects of antioxidants
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