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Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
Joint Authors
Sami, Rokayya
Lianzhou, Jiang
Yang, Li
Li, Dan
Qi, Baokun
Ma, Wenjun
Liang, Jing
Sui, Xiaonan
Zhang, Yan
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-05-28
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times.
Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV), p-anisidine value (p-AV), color, and trans-fatty acid composition.
The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : 1.03 : 0.96, 0.27 : 1.08 : 1.16, 0.27 : 0.65 : 0.8, 0.27 : 0.6 : 0.84, and 0.27 : 0.61 : 0.79, resp.).
The AV and color increased in proportion to the heating time for all the oils.
There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h.
Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a heating time of 8 h.
It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
American Psychological Association (APA)
Yang, Li& Li, Dan& Qi, Baokun& Sami, Rokayya& Ma, Wenjun& Liang, Jing…[et al.]. 2014. Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils. Journal of Chemistry،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1040007
Modern Language Association (MLA)
Yang, Li…[et al.]. Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils. Journal of Chemistry No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-1040007
American Medical Association (AMA)
Yang, Li& Li, Dan& Qi, Baokun& Sami, Rokayya& Ma, Wenjun& Liang, Jing…[et al.]. Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils. Journal of Chemistry. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1040007
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1040007