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Measures of oxidation of soybean and...

McGillivray, John.

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Measures of oxidation of soybean and catfish oils.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Measures of oxidation of soybean and catfish oils./
Author:	McGillivray, John.
Description:	108 p.
Notes:	Adviser: Juan L. Silva.
Contained By:	Masters Abstracts International45-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1439526
ISBN:	9780542971426

Measures of oxidation of soybean and catfish oils.
McGillivray, John.

Measures of oxidation of soybean and catfish oils. - 108 p.

Adviser: Juan L. Silva.

Thesis (M.S.)--Mississippi State University, 2006.

Oils from soybeans and catfish by-products were extracted using hexane, propane, and supercritical carbon dioxide (SCCO2). Free fatty acids (FFA), peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX), induction point (IP), iodine values (IV), and 2-thiobarbituric acid reactive substance (TBARS) were all measured to analyze oxidation of these oils. The extraction yield of propane, hexane, and SCCO2 oils was 80.4, 94.5, and 90%, in respect to total lipid content. Oils extracted with SCCO2 were more oxidized than those extracted with propane and hexane; probably due to the higher temperature and longer extraction time. The IP correlated with AnV, IV, PV, and TBARS for soybean and catfish oils. These results suggest that IP is the optimum way to measure soybean and catfish oil stability.

ISBN: 9780542971426Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Measures of oxidation of soybean and catfish oils.
LDR:01642nam 2200277 a 45 001 964164
005 20110901
008 110901s2006 eng d
020 $a 9780542971426
035 $a (UMI)AAI1439526
035 $a AAI1439526
040 $a UMI $c UMI
100 1 $a McGillivray, John. $3 1287233
245 1 0 $a Measures of oxidation of soybean and catfish oils.
300 $a 108 p.
500 $a Adviser: Juan L. Silva.
500 $a Source: Masters Abstracts International, Volume: 45-02, page: 0955.
502 $a Thesis (M.S.)--Mississippi State University, 2006.
520 $a Oils from soybeans and catfish by-products were extracted using hexane, propane, and supercritical carbon dioxide (SCCO2). Free fatty acids (FFA), peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX), induction point (IP), iodine values (IV), and 2-thiobarbituric acid reactive substance (TBARS) were all measured to analyze oxidation of these oils. The extraction yield of propane, hexane, and SCCO2 oils was 80.4, 94.5, and 90%, in respect to total lipid content. Oils extracted with SCCO2 were more oxidized than those extracted with propane and hexane; probably due to the higher temperature and longer extraction time. The IP correlated with AnV, IV, PV, and TBARS for soybean and catfish oils. These results suggest that IP is the optimum way to measure soybean and catfish oil stability.
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
690 $a 0359
690 $a 0542
710 2 0 $a Mississippi State University. $3 1017550
773 0 $t Masters Abstracts International $g 45-02.
790 $a 0132
790 1 0 $a Silva, Juan L., $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1439526