Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR
2013
Yahuaca-Juárez, B. | Martínez-Flores, H. E. | Huerta-Ruelas, J. A. | Pless, R. C. | Vázquez-Landaverde, P. A. | Tello Santillán, R.
The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K₂₃₂ and K₂₇₀); and FTIR absorbance at 3009 cm⁻¹, 3444 cm⁻¹, and 3530 cm⁻¹ in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K₂₃₂, and K₂₇₀. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.
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