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Wei Sheng Yan Jiu. 2013 May;42(3):478-82.

[Effect on the quality of corn oil in different cooking temperature and time].

[Article in Chinese]

Author information

1
College of Food Science, Hunan Agriculture University, Changsha 410128, China. liaojing21@163.com

Abstract

OBJECTIVE:

To research the effect on fatty acid and oxidation products of corn oil under different temperature and time.

METHODS:

Corn oil was heated in 140 degrees C, 200 degrees C, 240 degrees C, after 60 s-300 s, then detected the fatty acid, POV and AV.

RESULTS:

Corn oil was heated in 240 degrees C, after 138 s, the corn oil started to fire, the contains of SFA rised from 14.18 g/100 g to 20.29 g/100 g, the contains of MUFA rised from 28. 30 g/100 g to 33. 33 g/100 g, the contains of PUFA reduced from 53. 13 g/100 g to 28.98 g/100 g, and tFA, POV, AV, TOV arrived to the highest value, they were 11.29 g/100 g, 108.9, 17.12 mmol/kg, 177.37 mmol/kg respectively.

CONCLUSION:

As the cooking time and the cooking temperature increased, the MUFA, tFA and the TV of the corn oil increased, on the contrary the PUFA reduced.

PMID:
23805531
[Indexed for MEDLINE]
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