Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Satish Kumar Murari, M V Shwetha
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引用次数: 0

Abstract

The aim of the current investigation was to evaluate the efficiency of butylated hydroxyl anisole (BHA) as an antioxidant in sunflower oil (Helianthus Annuus). The oxidation stability of sunflower oil have been investigated by the effects of varying amounts of BHA. The antioxidant incorporated sunflower oil system and control edible oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for consecutive 4 days. The parameters used to assess the thermal degradation and oxidation properties of the oils include ultrasonic velocity, viscosity, density and peroxide value. The fatty acid compositions of the oils were measured by gas chromatography. Adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance have been calculated from experimental data. Viscosity, density and ultrasonic velocity change in control oil is from 3.72 × 10(-2) to 13.2 × 10(-2) Nsm - 2, 918 to 994 kg/m3 and 1412 to 1484 m/s respectively and in sunflower oil with 200 ppm BHA is from 3.88 × 10(-2) to 7.52 × 10(-2) Nsm - 2, 926 to 962 kg/m3 and 1418 to 1463 m/s respectively for 16 h of heat treated oil. The ultrasonic results obtained have shown reduction in thermal degradation and improvement in oxidation stability of antioxidant loaded oil in comparison to base oil. Hence, it can be recommended that sunflower oil with 200 ppm BHA can be used for frying without adverse effect on physical properties. The ultrasonic velocity can be used for assessment of stability of frying oil.

超声波抗氧化剂丁基羟基苯甲醚对葵花籽油(Helianthus Annuus)热稳定性或氧化稳定性的影响。
本次研究旨在评估丁基羟基苯甲醚(BHA)作为葵花籽油(Helianthus Annuus)抗氧化剂的功效。通过不同量的 BHA 对葵花籽油氧化稳定性的影响进行了研究。将添加了抗氧化剂的葵花籽油体系和对照食用油在 180 ± 5 °C 的温度下连续加热 4 天,每天加热 4 小时。用于评估油的热降解和氧化特性的参数包括超声波速度、粘度、密度和过氧化值。通过气相色谱法测量了油的脂肪酸组成。绝热可压缩性、分子间自由长度、弛豫时间和声阻抗都是根据实验数据计算得出的。热处理 16 小时后,对照油的粘度、密度和超声波速度变化分别为 3.72 × 10(-2) 至 13.2 × 10(-2) Nsm - 2、918 至 994 kg/m3 和 1412 至 1484 m/s,而添加了 200 ppm BHA 的葵花籽油的粘度、密度和超声波速度变化分别为 3.88 × 10(-2) 至 7.52 × 10(-2) Nsm - 2、926 至 962 kg/m3 和 1418 至 1463 m/s。超声波结果表明,与基础油相比,添加了抗氧化剂的油热降解减少,氧化稳定性提高。因此,可以建议将添加了 200 ppm BHA 的葵花籽油用于油炸,而不会对其物理性质产生不利影响。超声波速度可用于评估煎炸油的稳定性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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