Effects of Fatty Acids on the Oxidative Stability of Soybean Oil
1987
MISTRY, BEHROZE S. | Min, David B.
Effects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography. These fatty acids showed similar prooxidant activities which were not statistically different at α= 0.05. However, octadecane which had the same number of carbons as stearic, oleic, linoleic or linolenic acid but no carboxylic group, did not show prooxidant activity.
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书目信息
出版者
Blackwell Publishing Ltd
其它主题
Headspace analysis; Peroxide value
语言
英语
类型
Journal Article; Text
2024-02-27
MODS