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Water content and micelle size change during oxidation of sunflower and canola oils
Author(s) -
Budilarto Elizabeth S.,
KamalEldin Afaf
Publication year - 2015
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201400632
Subject(s) - canola , micelle , chemistry , induction period , sunflower oil , sunflower , critical micelle concentration , water content , degradation (telecommunications) , lipid oxidation , food science , organic chemistry , chromatography , antioxidant , horticulture , catalysis , biology , aqueous solution , computer science , engineering , telecommunications , geotechnical engineering
The aim of this research was to monitor the formation of water and the changes in micelle size during the oxidation of sunflower oil and canola oil oxidized in purified and unpurified forms. In all oils, the water content and micellar size increased along with peroxide value (PV) until the end of the induction period (IP), and then the micelle size was reduced. After the induction period, water content continued to increase in unpurified sunflower but not in unpurified canola oil, which may be due to different pattern of degradation of their hydroperoxides. Practical application: This research allows better understanding of the initiation phase of lipid oxidation and for the first time provides data on the relation between water content, micellization, and hydroperoxide formation during the initial stage of lipid oxidation. Changes that take place during the oxidation of unsaturated fatty acids. The red line marks the induction period; □: tocopherol degradation; ○: ratio of unsaturated to saturated fatty acids; △: micelle size; ●: hydroperoxides; and ◊: water.