Catalytic effect of Cu (II) and Fe (III) on kinetic oxidation of fatty substances: The soybean oil case

被引：0

作者：

Romano, R. ^{[1
]}

Riccio, F.

Borriello, I.

Toraldo, G.

机构：

[1] Univ Naples Federico II, Dipartimento Sci Alimenti, Naples, Italy

[2] Univ Naples Federico II, Dipartimento Ingn Agr & Agron Terr, Naples, Italy

来源：

RIVISTA ITALIANA DELLE SOSTANZE GRASSE | 2007年 / 84卷 / 01期

关键词：

soybean oil; metals; oil shelf-life; oxygen; mathematical model;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

OXIDATION IS ONE OF THE MAIN CAUSES OF DETERIORATION OF THE FAT SUBSTANCES DUE TO VARIOUS FACTORS BETWEEN WHICH THE PRESENCE OF METALS IN TRACES. IN THIS WORK IT WAS ESTIMATED THE CATALYTIC EFFECT OF COPPER (CU II) AND IRON (Fe III) ON THE KINETIC OXIDATION OF THE SOYBEAN OIL (MODEL SYSTEM) IN VARIOUS CONDITIONS OF EXPERIMENTATION (AIR/AUX; AIR/DARK; NITROGEN/LUX; NITROGEN/DARK). THE EXTENT OF OXIDATION WAS FOLLOWED BOTH BY THE DETERMINATION OF THE PEROXIDE VALUE AND OXYGEN IN THE TIME AND BY THE MEASUREMENT OF EXANAL (SECONDARY OXIDATION PRODUCTS) AND PHENOLIC COMPOUNDS DURING THE CONSERVATION. MOREOVER, IT WAS REALIZED A MATHEMATICAL MODEL OF THE KINETIC OXIDATION THROUGH THE MEASURE OF THE PEROXIDE VALUE IN THE TIME AND THE USE OF THE MODEL OF MORGAN-MERCIER-FLODIN. THE DATA OBTAINED SHOW THAT THE CATALYTIC EFFECT OF CU (II) ON THE KINETIC EFFECT OF OXIDATION OF SOIA OIL, IN ALL THE EXPERIENCED CONDITIONS OF CONSERVATION, RESULTED GREATER THAN FOR FE (III).

引用

页码：25 / 32

页数：8

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