Degradation of Edible Oil during Food Processing by Ultrasound: Electron Paramagnetic Resonance, Physicochemical, and Sensory Appreciation
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- 作者：Daniella Pingret ; Gr茅gory Durand ; Anne-Sylvie Fabiano-Tixier ; Antal Rockenbauer ; Christian Ginies ; Farid Chemat
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：August 8, 2012
- 年：2012
- 卷：60
- 期：31
- 页码：7761-7768
- 全文大小：299K
- 年卷期：v.60,no.31(August 8, 2012)
- ISSN：1520-5118
文摘
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 the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.