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

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.

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