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Interactions Among Oil Components During Adsorption: Effects on Carotenoids and Peroxides
Author(s) -
TOROVAZQUEZ JORGE F.
Publication year - 1991
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.1365-2621.1991.tb08662.x
Subject(s) - saponification , chemistry , adsorption , carotenoid , iodine value , soybean oil , cottonseed oil , cottonseed , iodine , activated carbon , saponification value , food science , organic chemistry , chromatography
Soybean, cottonseed, com and squash seed oils were treated for 3 h with activated carbon (1%, 2.5%, and 5%) in a batch adsorption system at 50 and 90°C. Peroxides (P a ) and carotenoids (C a ) were determined after adsorption. Equations that described the P a and C a variability were developed through discriminatory multiple regression analysis using as independent variables chemical characteristics of the oils (iodine and saponification index, peroxides, carotenoids and free fatty acids, saturated/unsaturated fatty acids ratio), process temperature and adsorbent concentration. Variables in the models explained ∼85% and ∼93% of the total variability observed in the P a and C a concentrations respectively, independent of oil source.