Rapid determination of iodine value by1H nuclear magnetic resonance spectroscopy

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 1, 1998, Pages 15-19

  Miyake, Yuko ^a   Yokomizo, Kazuhisa ^a   Matsuzaki, Narihide ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

1H NMR spectroscopy; Hydrogenated oil; Iodine value; Vegetable oil

Indexed keywords

CHEMICAL BONDS; CORRELATION METHODS; IODINE; MATHEMATICAL MODELS; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTONS; REGRESSION ANALYSIS; SPECTRUM ANALYSIS;

HYDROGENATED OILS; IODINE VALUE;

VEGETABLE OILS;

EID: 0031699508     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0003-1     Document Type: Article

References (22)

1. Ory, R.L., K.L. Crippen, and N.V. Lovegren, Off Flavors in Foods and Beverages, Elsevier Science Publishers, New York, 1992.
2. Urie, A.L., Inheritance of High Oleic Acid in Sunflower, Crop Sci. 25:986-989 (1985).
3. Roy, N.N., and A.W. Tarr, Prospects for the Development of Rapeseed (B. napus L.) with Improved Linoleic and Linolenic Acid Content, Plant Breed. 95:89-96 (1987).
4. Liu, H., and P.J. White, Oxidative Stability of Soybean Oil with Altered Fatty Acid Compositions, J. Am. Oil Chem. Soc. 69:528-532 (1992).
5. Moore, K.M., and D.A. Knauft, The Inheritance of High Oleic Acid in Peanut, J. Hered. 80:252-253 (1989).
6. Young, C.T., R.J. Matlock, M.E. Mason, and G.R. Waller, Effect of Harvest Date and Maturity upon Free Amino Acid Levels in Three Varieties of Peanut, J. Am. Oil Chem. Soc. 51:269-273 (1974).
7. Young, C.T., M.E. Mason, R.J. Matlock, and G.R. Waller, Effect of Maturity on the Fatty Acid Composition of Eight Varieties of Peanuts Grown at Perkins, Oklahoma, in 1968, Ibid. 49:314-317 (1972).
8. Mozingo, R.W., T.A. Coffelt, and J.C. Wynne, Market Grade Effects on Fatty Acid Composition of Five Peanut Cultivars, J. Agron. 80:13-75 (1988).
9. Pattee, H.E., J.L. Pearson, C.T. Young, and F.G. Giesbrecht, Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time, J. Food Sci. 47:455-460 (1982).
10. Shephard, A.J., and T.S. Rudolf, Analysis of Peanut and Peanut Products for Total Lipids, Fatty Acids and Proximates, Peanut Sci. 18:51-54 (1991).
11. Mercer, L.C., J.C. Wynne, and C.T. Young, Inheritance of Fatty Acid Content in Peanut Oil, Ibid. 17:17-21 (1990).
12. O'Keefe, S.F., V.A. Wiley, and D.A. Knauft, Comparison of Oxidative Stability of High- and Normal-Oleic Peanut Oils, J. Am. Oil Chem. Soc. 70:489-492 (1993).
13. Braddock, J.C., C.A. Sims, and S.F. O'Keefe, Flavor and Oxidative Stability of Roasted High Oleic Acid Peanuts, J. Food Sci. 60:489-493 (1995).
14. Braddock, J.C., Stability of Volatile Flavors and Aromas of Peanuts with High and Normal Oleic Acid Content, M.S. Thesis, University of Florida, 1994.
15. Mate, J.I., M.E. Saltveit, and J.M. Krochta, Peanut and Walnut Rancidity: Effects of Oxygen Concentration and Relative Humidity, J. Food Sci. 61:465 (1996).
16. AOCS, Official and Tentative Methods of the American Oil Chemists' Society, Sampling and Analysis of Commercial Fats and Oils, Am. Oil Chem. Soc., Champaign, 1989.
17. Mugendi, J.B., J.C. Braddock, and S.F. O'Keefe, Flavor Quality and Stability of High Oleic Peanuts, in Chemistry of Novel Foods, edited by A. Spanier, Allured Publishing, Carol Stream, 1997, pp. 153-166.
18. Patterson, G., D.A. Stewart, P. Thomas, and D.W. Lehrian, Method for Extending the Shelf-Life of Chocolate Confectionery Products Containing Peanuts and the Products Produced Therefrom, U.S. Patent No. 5,585,135 (Dec. 17, 1996).
19. Brown, D.F., V.J. Senn, and F.G. Dollear, Comparison of Carbonyl Compounds in Roasted and Non-Roasted Spanish and Runner Peanuts, J. Agric. Food Chem. 27:463-467 (1973).
20. Warner, K.J.H., P.S. Dimick, G.R. Ziegler, R.O. Mumma, and R. Hollender, 'Flavor-Fade' and Off-Flavors in Ground Roasted Peanuts as Related to Selected Pyrazines and Aldehydes, J. Food Sci. 61:469-472 (1996).
21. Bett, K.L., and T.D. Boylston, Effect of Storage on Roasted Peanut Quality, in Lipid Oxidation in Food, edited by A.J. St. Angelo, ACS Symposium Series 500, American Chemical Society, Washington, D.C., 1992, pp. 322-341.
22. Pattee, H.E., and D.A. Knauft, Comparison of Selected High Oleic Acid Breeding Lines, Florunner and NC7 Cultivars for Roasted Peanut, Sweet and Other Sensory Attributes Intensities, Peanut Sci. 22:26-29 (1995).