Alteration of fatty acid composition, tocopherol content and peroxide value in margarine during storage at various temperatures

Nahrung/Food ◽  
2000 ◽  
Vol 44 (6) ◽  
pp. 431-433 ◽  
Author(s):  
M. Nogala-Kalucka ◽  
M. Gogolewski
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Peroxide Value ◽  
Tocopherol Content

Lipid Oxidative Stability of Reconstituted Partially Defatted Peanuts1

1981 ◽  
Vol 8 (1) ◽  
pp. 13-15 ◽  
Author(s):  
M. Adnan ◽  
C. J. Argoudelis ◽  
E. Rodda ◽  
J. Tobias
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Peroxide Value ◽  
Tocopherol Content ◽  
Oil Extraction ◽  
The Stability

Abstract Changes in tocopherol content, peroxide value and fatty acid composition were measured during storage of reconstituted partially defatted peanuts. These values were compared with those of unreconstituted partially defatted peanuts, whole peanuts and the corresponding oils. Reconstitution effectively inactivated the enzyme lipoxygenase and was destructive on tocopherols, particularly α- tocopherol. The stability of the oil during storage, as measured by the peroxide value, is much greater within the peanuts than in the corresponding extracted oil. No changes in fatty acid composition could be observed in reconstituted partially defatted peanuts. A need for immediate reconstitution following mechanical oil extraction could not be demonstrated as both products had equal oxidative stability.

Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Elfadil E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Tocopherol Content

scholarly journals Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content

PLoS ONE ◽  
2017 ◽  
Vol 12 (9) ◽  
pp. e0184279 ◽  
Author(s):  
Shahla Hosseini Bai ◽  
Ian Darby ◽  
Tio Nevenimo ◽  
Godfrey Hannet ◽  
Dalsie Hannet ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Protein Content ◽  
Acid Composition ◽  
Peroxide Value ◽  
Crude Protein ◽  
Crude Protein Content

scholarly journals 274 EFFECTS OF STORAGE TEMPERATURE, KERNEL INTACTNESS, AND ROASTING TEMPERATURE ON VITAMIN E, FATTY ACIDS AND PEROXIDE VALUE OF HAZELNUTS

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469c-469
Author(s):  
Kais S. Ebrahem ◽  
Daryl G. Richardson ◽  
Richard M. Tetley
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Lower Surface ◽  
Surface Areas ◽  
Roasting Temperature ◽  
Storage Temperatures

Kernels in the shell were compared to bare kernels with pellicles, half nuts, blanched nuts, finely chopped nuts, and roasted nuts. Whole nuts and whole kernels were stable for up to two years of storage provided they had not been exposed to high temperatures. Nuts stored at low temperatures (0 and 5°C) did not lose significant amounts of vitamin E. Increasing surface area by dividing nuts or finely chopping them, increased the loss of vitamin E. Samples that had lower surface areas did not lose much vitamin E and peroxide value was low. Higher roasting temperatures caused losses in vitamin E and increased peroxide values at the beginning and during storage, even when stored at 0°C. Intact nuts and low storage temperatures did not show changes in fatty acid composition. High temperature treatments changed fatty acid composition, mainly decreasing linoleic initially and finally oleic acids.

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