Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic

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• 作者：Satish Kumar Murari ; M. V. Shwetha
• 关键词：Acoustical parameters ; Gas chromatography ; Sunflower oil ; Peroxide value ; BHA ; Ultrasonic velocity
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：840-847
• 全文大小：707 KB
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• 作者单位：Satish Kumar Murari (1)
  M. V. Shwetha (2)
  
  1. Department of Chemistry, P.E.S. College of Engineering, Mandya, 571401, India
  2. Department of Chemistry, Cauvery Institute of Technology, Sundahalli, Mandya, 571402, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The aim of the current investigation was to evaluate the efficiency of butylated hydroxyl anisole (BHA) as an antioxidant in sunflower oil (Helianthus Annuus). The oxidation stability of sunflower oil have been investigated by the effects of varying amounts of BHA. The antioxidant incorporated sunflower oil system and control edible oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for consecutive 4 days. The parameters used to assess the thermal degradation and oxidation properties of the oils include ultrasonic velocity, viscosity, density and peroxide value. The fatty acid compositions of the oils were measured by gas chromatography. Adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance have been calculated from experimental data. Viscosity, density and ultrasonic velocity change in control oil is from 3.72 × 10−2 to 13.2 × 10−2 Nsm − 2, 918 to 994 kg/m3 and 1412 to 1484 m/s respectively and in sunflower oil with 200 ppm BHA is from 3.88 × 10−2 to 7.52 × 10−2 Nsm − 2, 926 to 962 kg/m3 and 1418 to 1463 m/s respectively for 16 h of heat treated oil. The ultrasonic results obtained have shown reduction in thermal degradation and improvement in oxidation stability of antioxidant loaded oil in comparison to base oil. Hence, it can be recommended that sunflower oil with 200 ppm BHA can be used for frying without adverse effect on physical properties. The ultrasonic velocity can be used for assessment of stability of frying oil. Keywords Acoustical parameters Gas chromatography Sunflower oil Peroxide value BHA Ultrasonic velocity