Carbonyl value in monitoring of the quality of used frying oils
Carbonyl value in monitoring of the quality of used frying oils
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DOI：
10.1016/j.aca.2007.11.049
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发表时间：
2008-06-09
影响因子：
6.2
通讯作者：
Moosavi, Seyed Mohammad Reza
中科院分区：
文献类型：
--
作者：
Farhoosh, Reza;Moosavi, Seyed Mohammad Reza
在这项研究中，一组不同的成分特性，但通过定性和定量标准，这是各种植物油来源（单独或混合）的煎炸油样品，从七个大的石油工厂在伊朗。在开始煎炸过程之前，所有煎炸油的羰基值（CV）高于2 μ mol g（-1）。大多数煎炸油的CV线性增加，直到油炸过程结束，而对于其中一些，CV增加，达到最大值，然后在一定程度上降低。然而，在一组煎炸油样品中，平均而言，CV随着煎炸时间的增加而线性增加。在整个油炸过程中，CV与总极性化合物（TPC）之间呈线性关系，决定系数较高（R-2 = 0.9747）。在油炸过程中，油炸油中羰基化合物的值范围为7.76 +/- 10.00至123.45 +/- 3.70 μ mol g（-1）。假设TPC的可接受限度为24%，则CV大致对应于43.50 μ mol g（-1）。(C)2007 Elsevier B. V.保留所有权利。
In this study, a set of frying oil samples of different compositional properties but passed qualitative and quantitative standards, which were of various vegetable oil sources (individually or as blends), were obtained from seven of big oil factories in Iran. Before starting the frying process, all the frying oils had carbonyl values (CV) higher than 2 mu mol g(-1). The CV of most frying oils linearly increased until the end of the frying process, whereas for some of them, the CV increased and reached a maximum and then decreased to some extent. However, in a set of frying oil samples on average, the CV linearly increased as the frying time increased. There was a linear relationship between the CV and total polar compounds (TPC) throughout the frying process with a high determination coefficient (R-2 = 0.9747). The values found for carbonyl compounds of the frying oils during frying process ranged from 7.76 +/- 10.00 to 123.45 +/- 3.70 mu mol g(-1). Assuming that the limit of acceptance for TPC is 24%, this was roughly corresponded to 43.50 mu mol g(-1) for CV. (C) 2007 Elsevier B.V. All rights reserved.