Document Detail

Degradation of edible oil during food processing by ultrasounds: electron paramagnetic resonance, physicochemical and sensory appreciation.
MedLine Citation:
PMID:  22804736     Owner:  NLM     Status:  Publisher    
During ultrasound processing of lipid containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify formed radicals, along with the assessment of classical physicochemical parameters such as peroxides value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymers quantification, fatty acids composition and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as also the modification of physicochemical parameters evidencing an oxidation on treated oils.
Daniella Pingret; Grégory Durand; Anne Sylvie Fabiano-Tixier; Antal Rockenbauer; Christian Ginies; Farid Chemat
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-7-17
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Jul 
Date Detail:
Created Date:  2012-7-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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