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Antioxidant efficacy of water washed gums as a function of relative humidity in peanut oil
Author(s) -
Gopalakrishna A. G.,
Prabhakar J. V.
Publication year - 1985
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541691
Subject(s) - autoxidation , peanut oil , chemistry , phosphoric acid , relative humidity , antioxidant , raw material , food science , organic chemistry , physics , thermodynamics
The stability of raw peanut oil to autoxidation at 40 C increased with ambient relative humidity, reaching a maximum stability at 90.5% RH (K M × 10 −3 2.54, 1.83, 0.50 meq O 2 /kg/hr at RH of 2, 47.5, 90.5%, respectively). Degumming with water or with phosphoric acid accelerated autoxidation at all test humidities. The trend in the rate of autoxidation was opposite that of the raw oil, increasing with relative humidity. It reached its maximum at 90.5% RH (K M × 10 −3 of 3.93, 3.16, 6.65 meq O 2 /kg/hr at RH of 2, 47.5, 90.5% respectively for phosphoric acid degummed oil). Adding back the water washed gums removed during degumming to the water degummed peanut oil substantially restored the stability of the oil to autoxidation. These studies indicate that water washed gums retain most of their native state antioxidant activity. Hence, the gums removed during processing of oils could be added back to the oil after final processing to impart increased stability to the oil in some applications. The antioxidant efficacy of water washed gums was as good as that of synthetic antioxidants. These have an advantage over synthetic antioxidants in that they are natural components of most oils and fats.