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Rapid estimation of peroxide content of soybean oil by measuring thermoluminescence
Author(s) -
Miyazawa Teruo,
Fujimoto Kenshiro,
Kinoshita Mikio,
Usuki Riichiro
Publication year - 1994
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/bf02638065
Subject(s) - thermoluminescence , peroxide , soybean oil , chemistry , reagent , hydrogen peroxide , decomposition , peroxide value , thermal decomposition , analytical chemistry (journal) , materials science , environmental chemistry , luminescence , organic chemistry , food science , optoelectronics
Thermoluminescence measurements can serve as a simple and rapid procedure for the estimation of peroxide content of soybean oil. The thermoluminescence intensity, measured at 100°C, increases in proportion (r=0.978) to the peroxide value (from 0.5 to 18.0 meq/kg) of soybean oil, without any interference by the tocopherol contents. The emission spectrum had a maximum wavelength at around 440–480 nm, suggesting that excited triplet carbonyls formed during thermal decomposition of hydroperoxides are involved. The thermoluminescence measurement is readily available for the simple and rapid estimation of the peroxide content of soybean oil, with no need for chemical reagents and delicate skills.