ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2013
Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds ofAntioxidants (Basel, Switzerland) · 2019Article
- Thermo-Oxidative Stability Evaluation of Bullfrog (Rana catesbeiana Shaw) Oil.Molecules (Basel, Switzerland) · 2017Article
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6 authors.
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Abstract
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 (K232 and K270); 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, K232, and K270. 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.
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