Yahuaca-Juárez B, Martínez-Flores HE, Huerta-Ruelas JA, Pless RC, Vázquez-Landaverde PA, Tello Santillán R. Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR.
Plant Foods Hum Nutr 2013;
68:65-71. [PMID:
23322263 DOI:
10.1007/s11130-012-0332-y]
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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.
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