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 |
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| container_end_page | fct88 |
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| container_issue | 2 |
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| container_title | Journal of food science |
| container_volume | 69 |
| creator | Chung, H.J Colakoglu, A.S Min, D.B |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb15507.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb15507.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 2004-03, Vol.69 (2), p.fct83-fct88</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3703-5572ff02906f261e947521d00118ee7085abe44fd66490320724d0f0e80bc6593</citedby><cites>FETCH-LOGICAL-c3703-5572ff02906f261e947521d00118ee7085abe44fd66490320724d0f0e80bc6593</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2004.tb15507.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2004.tb15507.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15571815$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Chung, H.J</creatorcontrib><creatorcontrib>Colakoglu, A.S</creatorcontrib><creatorcontrib>Min, D.B</creatorcontrib><title>Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation</title><title>Journal of food science</title><description>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.</description><subject>antioxidant</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>biochemical pathways</subject><subject>Biological and medical sciences</subject><subject>conjugated diene content</subject><subject>conjugated dienes</subject><subject>dienoic fatty acids</subject><subject>Fat industries</subject><subject>food chemistry</subject><subject>Food industries</subject><subject>Food science</subject><subject>food spoilage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>headspace analysis</subject><subject>headspace oxygen uptake</subject><subject>light</subject><subject>linoleic acid</subject><subject>lipid content</subject><subject>lipid peroxidation</subject><subject>Oils & fats</subject><subject>Oxidation</subject><subject>oxidative stability</subject><subject>Oxygen</subject><subject>peroxide value</subject><subject>pro-oxidant</subject><subject>Soy products</subject><subject>soybean oil</subject><subject>storage time</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhiMEEmXwG7AmcbeE4--Eu6mj3aaJr3bi0nKT4y5ZFoc4hfTfk5AKrvGNZes572s_UXROIaHjel8llCsZM8VowgBE0u-olKCT4Vm0oFpCzFNBn0cLAMZiSoV-Gb0KoYLpzNUievyGte1L34SHsg3EPvlmTx7QFqG1ORI_HPfYXJAWOz-UBZKftj7gBbFNQXLfVIe97bEgRYkNThc9Nj3xjgR_3KFtiC9rMg3-qXgdvXC2DvjmtJ9F96uP2-V1fPd5fbO8vItzroHHUmrmHLAMlGOKYia0ZLQAoDRF1JBKu0MhXKGUyIAz0EwU4ABT2OVKZvwsOp9z287_OGDoTeUPXTNWGpoJnqWpEiP0YYbyzofQoTNtVz7Z7mgomMmtqczk1kxuzeTWnNyaYRx-d2qwIbe162yTl-FfwvgFmlI5cpcz96us8fgfDeZ2dbVZLbcpHzPiOaMMPQ5_M2z3aJTmWprvn9ZmvdneCvV1ab6M_NuZd9Ybu-_Gd91vGFAOkMnRV8p_A8QxpxQ</recordid><startdate>200403</startdate><enddate>200403</enddate><creator>Chung, H.J</creator><creator>Colakoglu, A.S</creator><creator>Min, D.B</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200403</creationdate><title>Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation</title><author>Chung, H.J ; Colakoglu, A.S ; Min, D.B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3703-5572ff02906f261e947521d00118ee7085abe44fd66490320724d0f0e80bc6593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>antioxidant</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>biochemical pathways</topic><topic>Biological and medical sciences</topic><topic>conjugated diene content</topic><topic>conjugated dienes</topic><topic>dienoic fatty acids</topic><topic>Fat industries</topic><topic>food chemistry</topic><topic>Food industries</topic><topic>Food science</topic><topic>food spoilage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>headspace analysis</topic><topic>headspace oxygen uptake</topic><topic>light</topic><topic>linoleic acid</topic><topic>lipid content</topic><topic>lipid peroxidation</topic><topic>Oils & fats</topic><topic>Oxidation</topic><topic>oxidative stability</topic><topic>Oxygen</topic><topic>peroxide value</topic><topic>pro-oxidant</topic><topic>Soy products</topic><topic>soybean oil</topic><topic>storage time</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chung, H.J</creatorcontrib><creatorcontrib>Colakoglu, A.S</creatorcontrib><creatorcontrib>Min, D.B</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chung, H.J</au><au>Colakoglu, A.S</au><au>Min, D.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation</atitle><jtitle>Journal of food science</jtitle><date>2004-03</date><risdate>2004</risdate><volume>69</volume><issue>2</issue><spage>fct83</spage><epage>fct88</epage><pages>fct83-fct88</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb15507.x</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of food science, 2004-03, Vol.69 (2), p.fct83-fct88 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | 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 |
| title | Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation |
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