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INFLUENCE OF WATER ACTIVITY ON THE FORMATION OF MONOCARBONYL COMPOUNDS IN OXIDIZING WALNUT OIL
Author(s) -
PRABHAKAR J. V.,
AMLA B. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07427.x
Subject(s) - autoxidation , chemistry , oxidizing agent , water activity , peroxide , composition (language) , water content , peroxide value , food science , lipid oxidation , moisture , organic chemistry , photochemistry , antioxidant , linguistics , philosophy , geotechnical engineering , engineering
The effect of water activity on carbonyl composition of walnut oil has been studied at two stages of oxidation. At the lower oxidation level corresponding to a peroxide value of ≤100, the water activity of the system did not make significant difference to the total carbonyl content. However, separation of the carbonyls into classes, viz. dicarbonyls, ketoglycerides, saturated aldehydes and methyl ketones revealed perceptible differences in the proportion of each of the classes. At the higher oxidation level of PV ≥ 100 differences in the total carbonyl content and in quantity and composition of each of the classes became distinct with changes in water activity of the system. The studies indicate that, besides its well known influence on the rate of autoxidation, water activity of the system also influences the secondary reactions of autoxidation. Better storage behavior of some food products at moisture levels higher than the BET monolayer has therefore been attributed to the influence of water on the rate and course of secondary reactions of lipid oxidation, underlining the importance of these reactions in stored foods.