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Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil
Author(s) -
Andersson K.,
Lingnert H.
Publication year - 1999
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.1365-2621.1999.tb15879.x
Subject(s) - rapeseed , lipid oxidation , oxygen , chemistry , food science , kinetic energy , environmental chemistry , biochemistry , organic chemistry , physics , antioxidant , quantum mechanics
ABSTRACT Lipid oxidation was studied in rapeseed oil, stored at 35 or 50°C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50°C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration ≥1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O 2 , than at higher O 2 , concentrations.