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Measures of oxidation of soybean and...

McGillivray, John.

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Measures of oxidation of soybean and catfish oils.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Measures of oxidation of soybean and catfish oils./
作者:	McGillivray, John.
面頁冊數:	108 p.
附註:	Adviser: Juan L. Silva.
Contained By:	Masters Abstracts International45-02.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1439526
ISBN:	9780542971426

Measures of oxidation of soybean and catfish oils.
McGillivray, John.

Measures of oxidation of soybean and catfish oils. - 108 p.

Adviser: Juan L. Silva.

Thesis (M.S.)--Mississippi State University, 2006.

Oils from soybeans and catfish by-products were extracted using hexane, propane, and supercritical carbon dioxide (SCCO2). Free fatty acids (FFA), peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX), induction point (IP), iodine values (IV), and 2-thiobarbituric acid reactive substance (TBARS) were all measured to analyze oxidation of these oils. The extraction yield of propane, hexane, and SCCO2 oils was 80.4, 94.5, and 90%, in respect to total lipid content. Oils extracted with SCCO2 were more oxidized than those extracted with propane and hexane; probably due to the higher temperature and longer extraction time. The IP correlated with AnV, IV, PV, and TBARS for soybean and catfish oils. These results suggest that IP is the optimum way to measure soybean and catfish oil stability.

ISBN: 9780542971426Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Measures of oxidation of soybean and catfish oils.
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520 $a Oils from soybeans and catfish by-products were extracted using hexane, propane, and supercritical carbon dioxide (SCCO2). Free fatty acids (FFA), peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX), induction point (IP), iodine values (IV), and 2-thiobarbituric acid reactive substance (TBARS) were all measured to analyze oxidation of these oils. The extraction yield of propane, hexane, and SCCO2 oils was 80.4, 94.5, and 90%, in respect to total lipid content. Oils extracted with SCCO2 were more oxidized than those extracted with propane and hexane; probably due to the higher temperature and longer extraction time. The IP correlated with AnV, IV, PV, and TBARS for soybean and catfish oils. These results suggest that IP is the optimum way to measure soybean and catfish oil stability.
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