Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils

Küçük Resim Yok

Tarih

2015

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

TAYLOR & FRANCIS INC

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Present study includes evaluation of fatty acid composition, tocols profile, and oxidative stability of some fully refined edible oils. Fully refined sunflower, soybean, corn, hazelnut, peanut, and canola oils were analyzed for fatty acids by capillary gas liquid chromatography, tocols by normal phase-high performance liquid chromatography and oxidative stability by rancimat. Free fatty acid, peroxide value, and iodine value of investigated oils were determined by titrimetric methods. Saturated, mono-, and polyunsaturated fatty acids were found to be in the ranges between 2.03-18.58, 23.39-77.26, and 14.39-58.52%, respectively. Tocols and oxidative stability of the investigated oils were found to be in the ranges between 488.88-913.51 mg kg(-1) and 3.05-4.99 h, respectively.

Açıklama

Anahtar Kelimeler

Fully refined edible oil, Fatty acid composition, Tocols profile, Oxidative stability, Rancimat

Kaynak

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

WoS Q Değeri

Q2

Scopus Q Değeri

Q2

Cilt

18

Sayı

9

Künye