Paper Title :Influence of Light and Temperature on Lipid Oxidation and Colour Changes of Corn Oil Including Curcumin
Author :Maryam Asnaashari, Reza Farahmandfar, Reza Esmaeilzadehkenari
Article Citation :Maryam Asnaashari ,Reza Farahmandfar ,Reza Esmaeilzadehkenari ,
(2017 ) " Influence of Light and Temperature on Lipid Oxidation and Colour Changes of Corn Oil Including Curcumin " ,
International Journal of Advances in Science, Engineering and Technology(IJASEAT) ,
pp. 38-41,
Volume-5, Issue-3, Spl. Iss-1
Abstract : In order to introduce a natural antioxidant for food industry, the active substance of turmeric rhizome (curcumin)
was extracted and identified with thin layer chromatography (TLC) and nuclear magnetic resonance (NMR). To evaluate the
lipid oxidation and colour changes of corn oil samples, including different concentrations of curcumin (0.02%, 0.04% and
0.08%) stored at 25˚C and 45˚C in lightness and darkness, the Iodine value (IV), acid value (AV) and L* a* b* values for
colour changes during 90 days monitored. The result of TLC analysis and NMR spectra corroborated the chemical structure
of curcumin. Results from IV and AV showed that increasing curcumin concentration leads to decreasing the oxidation rate
significantly.The results from the colour changes of the samples showed the total colour change (ΔE) in darkness and
lightness was thoroughly different. But temperature had not any significant effect.
Keywords - Corn oil, Colour changes, Curcumin, Natural antioxidant, Iodine value, Acid value
Type : Research paper
Published : Volume-5, Issue-3, Spl. Iss-1
DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-9087
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Published on 2017-10-26 |
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