Flakes of distilled fatty acids from Uruguayan beef tallow  stored at room temperature  are studied. To prevent rancidity different antioxidants are added (BHT  AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed

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Título

Flakes of distilled fatty acids from Uruguayan beef tallow  stored at room temperature  are studied. To prevent rancidity different antioxidants are added (BHT  AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed

Abstract

Although the peroxide value is a common measurement of lipid oxidation, its use is limited to the initial stages of oxidation. Since peroxides are vulnerable to further decomposition, the complete oxidative history of the oil may not be revealed. The anisidine test a measure of secondary oxidation products, is considered useful in that it shows the past history of the oil. Effects of accelerated storage test on the anisidine and peroxide values of commercially samples were studied. The results obtained indicate that the anisidine value is a good method to predict storage stability of fats. Some processing steps in producing edible fats and oils were studied. Bleaching clay performs decomposition of oxidation products and this effect alone would reduce the peroxide value. Comparative studies were undertaken to determine the effects of bleaching on the anisidine value. Analysis of damaged oils before and after deodorization showed that little reduction of anisidine value occurred.

Fuente

Grasas y Aceites v. 38, no. 6, 1987. -- p. 375-378

Editor

Instituto de la Grasa

Fecha

1987

Derechos

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Formato

PDF

Idioma

Inglés

Tipo

Artículo

Identificador

ISSN 0017-3495

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
October 12, 2016
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
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Citación
Grompone, María Antonia, “Flakes of distilled fatty acids from Uruguayan beef tallow stored at room temperature are studied. To prevent rancidity different antioxidants are added (BHT AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed November 11, 2019, http://riquim.fq.edu.uy/items/show/4441.
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