Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation

Relationships among headspace oxygen uptake, peroxide value, and conjugated dienes content in the oxidation of soybean oils in a gas-tight bottle were studied for 24 h under light and 96 h in the dark at 55°C. The theoretical peroxide value determined by oxygen uptake continuously increased as stora...

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Veröffentlicht in:	Journal of food science 2004-03, Vol.69 (2), p.fct83-fct88
Hauptverfasser:	Chung, H.J, Colakoglu, A.S, Min, D.B
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant antioxidant activity antioxidants biochemical pathways Biological and medical sciences conjugated diene content conjugated dienes dienoic fatty acids Fat industries food chemistry Food industries Food science food spoilage Fundamental and applied biological sciences. Psychology headspace analysis headspace oxygen uptake light linoleic acid lipid content lipid peroxidation Oils & fats Oxidation oxidative stability Oxygen peroxide value pro-oxidant Soy products soybean oil storage time
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Zusammenfassung:	Relationships among headspace oxygen uptake, peroxide value, and conjugated dienes content in the oxidation of soybean oils in a gas-tight bottle were studied for 24 h under light and 96 h in the dark at 55°C. The theoretical peroxide value determined by oxygen uptake continuously increased as storage time increased. The headspace oxygen method is simple and reproducible and may be the best analytical method to evaluate the oxidative stability of oils.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2004.tb15507.x