Document Detail


Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR.
MedLine Citation:
PMID:  23322263     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K(232) and K(270)); and FTIR absorbance at 3009 cm(-1), 3444 cm(-1), and 3530 cm(-1) in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K(232), and K(270). A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.
Authors:
B Yahuaca-Juárez; H E Martínez-Flores; J A Huerta-Ruelas; R C Pless; P A Vázquez-Landaverde; R Tello Santillán
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-17
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  -     ISSN:  1573-9104     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN, Querétaro, México.
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