Effect of storage conditions on physico-chemical properties and fatty acid ratio, C18:2/C16:1 of blended fat

Q4 Agricultural and Biological Sciences

International Journal of Postharvest Technology and Innovation Pub Date : 2014-08-06 DOI:10.1504/IJPTI.2014.064167

G. Sengar, H. Sharma, M. Kaur

{"title":"Effect of storage conditions on physico-chemical properties and fatty acid ratio, C18:2/C16:1 of blended fat","authors":"G. Sengar, H. Sharma, M. Kaur","doi":"10.1504/IJPTI.2014.064167","DOIUrl":null,"url":null,"abstract":"Hydrogenated palm kernel oil (HPKO) blended with butter in ratio 3:1 and 3:2 were investigated for different physicochemical properties and fatty acid ratio, C18:2/C16:0. The antioxidant treated samples and the control samples, packed in LDPE bags, PET and glass jars were stored at room and refrigerating temperature for ten months. Storage of control samples in LDPE bags at room temperature was observed as the condition most prone towards oxidation after ten months on the basis of different physicochemical parameters and fatty acid ratio. Whereas the storage of samples in glass jars with 200 ppm antioxidant at refrigerated temperature was found resisting the oxidation of blended fat till ten months of storage. The refrigerating conditions also proved efficient to control oxidation for control samples till sixth month of storage period in any of the packaging material. The correlation among PV, FFA and colour values was found positive whereas the correlation among PV with IV and C18:2/C16:0 was negative. The susceptible limit of fatty acid ratio C18:2/C16:0 was found as 0.11 for 3:2 blended fat at both room and refrigerating temperature.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"81"},"PeriodicalIF":0.0000,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064167","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Postharvest Technology and Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1504/IJPTI.2014.064167","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 1

Abstract

Hydrogenated palm kernel oil (HPKO) blended with butter in ratio 3:1 and 3:2 were investigated for different physicochemical properties and fatty acid ratio, C18:2/C16:0. The antioxidant treated samples and the control samples, packed in LDPE bags, PET and glass jars were stored at room and refrigerating temperature for ten months. Storage of control samples in LDPE bags at room temperature was observed as the condition most prone towards oxidation after ten months on the basis of different physicochemical parameters and fatty acid ratio. Whereas the storage of samples in glass jars with 200 ppm antioxidant at refrigerated temperature was found resisting the oxidation of blended fat till ten months of storage. The refrigerating conditions also proved efficient to control oxidation for control samples till sixth month of storage period in any of the packaging material. The correlation among PV, FFA and colour values was found positive whereas the correlation among PV with IV and C18:2/C16:0 was negative. The susceptible limit of fatty acid ratio C18:2/C16:0 was found as 0.11 for 3:2 blended fat at both room and refrigerating temperature.

查看原文本刊更多论文

贮存条件对混合脂肪理化性质及脂肪酸比C18:2/C16:1的影响

研究了氢化棕榈仁油(HPKO)以3:1和3:2的比例与黄油混合后的理化性质和脂肪酸比例(C18:2/C16:0)的差异。经抗氧化剂处理后的样品和对照样品分别用LDPE袋、PET和玻璃瓶包装，室温冷藏保存10个月。根据不同的理化参数和脂肪酸配比，在室温下将对照样品保存在LDPE袋中，10个月后最容易发生氧化。而在含200 ppm抗氧化剂的玻璃罐中冷藏保存的样品，可抵抗混合脂肪的氧化，保存10个月。在任何包装材料中保存6个月前，冷冻条件都能有效地控制对照样品的氧化。PV、FFA和颜色值呈正相关，而PV与IV和C18:2/C16:0呈负相关。在室温和冷藏温度下，3:2混合脂肪的脂肪酸比C18:2/C16:0的敏感极限为0.11。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Postharvest Technology and Innovation Agricultural and Biological Sciences-Food Science

CiteScore

1.00

自引率

0.00%

发文量

期刊介绍： Technology is an increasingly crucial input in the industrialisation and development of nations and communities, particularly in the current era of globalisation, trade liberalisation and emphasis on competitiveness. The shared technologies and innovations of today are giving birth to the radically different agrifood industries and communities of tomorrow. There is mounting evidence that investments in postharvest research and infrastructure yield high rates of return that are comparable and often higher than investments in on-farm production alone.