Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil
المؤلفون المشاركون
Oboh, Ganiyu
Falade, Ayodeji Osmund
المصدر
International Journal of Food Science
العدد
المجلد 2015، العدد 2015 (31 ديسمبر/كانون الأول 2015)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2015-03-03
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil.
Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C.
Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined.
Subsequently, the level of lipid peroxidation was determined using change in malondialdehyde content.
Then, the total carotenoid and β-carotene contents were evaluated using spectrophotometric method and high performance liquid chromatography, respectively.
The results of the study revealed a significant increase (P<0.05) in the acid and peroxide values and malondialdehyde concentration of the heated oil when compared with the fresh arachis oil.
In contrast, a significant decrease (P<0.05) was observed in the iodine value, total carotenoid, 13-cis-, 15-cis-, trans-, and 9-cis-β-carotene, and total β-carotene content of the heated oil.
Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit.
Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Falade, Ayodeji Osmund& Oboh, Ganiyu. 2015. Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil. International Journal of Food Science،Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1065985
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Falade, Ayodeji Osmund& Oboh, Ganiyu. Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil. International Journal of Food Science No. 2015 (2015), pp.1-7.
https://search.emarefa.net/detail/BIM-1065985
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Falade, Ayodeji Osmund& Oboh, Ganiyu. Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil. International Journal of Food Science. 2015. Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1065985
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1065985
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر