Autoxidation of commercial edible oils and emulsified liquid type dressing by the simple methods for the determination of peroxide value
2007
Ichikawa, K.(Nagoya Bunri Univ., Inazawa, Aichi (Japan)) | Fujita, N. | Watanabe, H. | Hasegawa, S.
The modified ferric thiocyanate method (PV* method) previously reported by the authors was evaluated for use in the determination of peroxide values (PV) of commercial edible oils in order to ascertain and improve the speed and precision of the PV* method. The PV* method has been confirmed as a simple and rapid determination of PV for very small amounts of sample (0.01-0.15 g oil), compared with the PV method (JOCS acetic acid-isooctane method, sampling weight 0.5-5.0 g oil). The PV* measurements are capable of nearly the same precision as PV measurements. This novel method was applied to evaluate oxidative stability in the autoxidation of several commercial edible oils and emulsified liquid type dressings. The results showed that the oxidative stability of oils increased in the following order: tuna fish oil perilla oil rice bran oil - middle chain fatty acid type oil soybean oil- corn oil roasted sesame oil diacylglycerol oil.
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