Effect of moisture level on volatile carbonyls in cottonseed oil heated to 210C

Effect of moisture level on volatile carbonyls in cottonseed oil heated to 210C

Cottonseed oil containing 0, 2.5, 5 and 10% added moisture was heated to simulate food‐frying conditions. The volatile carbonyls from the heated oil were crystallized as 2,4‐dinitrophenylhydrazones and then regenerated for separation by gas‐liquid chromatography. Nineteen peaks were observed for the...

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Veröffentlicht in:Journal of the American Oil Chemists' Society 1965-12, Vol.42 (12Part2), p.1073-1075
Hauptverfasser: Dornseifer, Theodore P., Kim, Sun C., Keith, Elizabeth S., Powers, John J.
Format: Artikel
Sprache:eng
Schlagworte:
Chemical Phenomena
Chemistry
Cottonseed Oil
Water
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Zusammenfassung:Cottonseed oil containing 0, 2.5, 5 and 10% added moisture was heated to simulate food‐frying conditions. The volatile carbonyls from the heated oil were crystallized as 2,4‐dinitrophenylhydrazones and then regenerated for separation by gas‐liquid chromatography. Nineteen peaks were observed for the dry oil; oil with added moisture had fewer peaks. Oil containing added moisture produced more total carbonyl by weight than did dry oil. Maximum production of carbonyls occurred in the oil with 2.5% added moisture.
ISSN:0003-021X
1558-9331
DOI:10.1007/BF02636911