Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil

• Published in: Journal of food science Vol. 64; no. 2; pp. 262 - 266
• Main Authors: Andersson, K, Lingnert, H
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.03.1999; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; chemical reactions; controlled atmosphere storage; Fat industries; Food Engineering; Food industries; Food science; food storage; Fundamental and applied biological sciences. Psychology; Kinetics; lipid oxidation; lipid peroxidation; Lipids; Livsmedelsteknik; Oils & fats; Oxidation; Oxygen; oxygen concentration; oxygen consumption; peroxide value; rape-seed oil; rapeseed oil; temperature; tocopherols; volatile compounds; volatile oxidation products; Volatile compound; Oxygen; Lipids; Edible oil; Vegetal oil; Experimental study; Oxygen content; Chemical reaction kinetics; Rapeseed oil; Peroxide index; Concentration effect; Oxidation; Tocopherol
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15879.x

Lipid oxidation was studied in rapeseed oil, stored at 35 or 50 degrees C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50 degrees C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration >(or)= 1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O2, than at higher O2 concentrations.