Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR

B. Yahuaca-Juárez; H. E. Martínez-Flores; J. A. Huerta-Ruelas; R. C. Pless; P. A. Vázquez-Landaverde; R. Tello Santillán

doi:10.1007/s11130-012-0332-y

Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR

B. Yahuaca-Juárez, H. E. Martínez-Flores, J. A. Huerta-Ruelas, R. C. Pless, P. A. Vázquez-Landaverde, R. Tello Santillán

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K₂₃₂ and K₂₇₀); and FTIR absorbance at 3009 cm^-1, 3444 cm^-1, and 3530 cm^-1 in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K₂₃₂, and K₂₇₀. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.

Original language	English
Pages (from-to)	65-71
Number of pages	7
Journal	Plant Foods for Human Nutrition
Volume	68
Issue number	1
DOIs	https://doi.org/10.1007/s11130-012-0332-y
State	Published - Mar 2013
Externally published	Yes

Keywords

Alkaline cooking
Corn oil
Stability oxidative

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10.1007/s11130-012-0332-y

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title = "Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR",

abstract = "The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm-1, 3444 cm-1, and 3530 cm-1 in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.",

keywords = "Alkaline cooking, Corn oil, Stability oxidative",

author = "B. Yahuaca-Ju{\'a}rez and Mart{\'i}nez-Flores, {H. E.} and Huerta-Ruelas, {J. A.} and Pless, {R. C.} and V{\'a}zquez-Landaverde, {P. A.} and {Tello Santill{\'a}n}, R.",

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T1 - Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR

AU - Yahuaca-Juárez, B.

AU - Martínez-Flores, H. E.

AU - Huerta-Ruelas, J. A.

AU - Pless, R. C.

AU - Vázquez-Landaverde, P. A.

AU - Tello Santillán, R.

PY - 2013/3

Y1 - 2013/3

N2 - The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm-1, 3444 cm-1, and 3530 cm-1 in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.

AB - The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm-1, 3444 cm-1, and 3530 cm-1 in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.

KW - Alkaline cooking

KW - Corn oil

KW - Stability oxidative

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U2 - 10.1007/s11130-012-0332-y

DO - 10.1007/s11130-012-0332-y

M3 - Artículo

SN - 0921-9668

VL - 68

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JO - Plant Foods for Human Nutrition

JF - Plant Foods for Human Nutrition

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ER -

Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR

Abstract

Keywords

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