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Role of Fungi on Oil Quality of Stored Seeds of Sesame, Rape and Linseed
Author(s) -
MONDAL G. C.,
NANDI B.
Publication year - 1984
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.1365-2621.1984.tb14999.x
Subject(s) - lipase , iodine value , food science , peroxide value , saponification value , mycelium , sesame oil , chemistry , acid value , incubation , biology , botany , horticulture , enzyme , biochemistry , sesamum
Deteriorative efficacy of storage fungi through change in the quality of different edible oils was studied. Maximum loss of oil in both rape and linseed was recorded with A. fumigatus and in black cultivar of sesame with A. niger. Refractive indices of oil decreased in most of the cases with concomitant increase in free fatty acids (FFA). The deteriorated oil samples showed change in color, saponification value and iodine value with longer incubation which depended partly on the fungus involved and partly on the type of substrate. Both A. niger and A. fumigatus produced higher amount of lipase than others. Production of lipase enzyme and mycelia were always higher on emulsified oil than on seedmeal media.