Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil

Grasas y Aceites

Volumn 54, Issue 1, 2003, Pages 24-29

  El Shattory, Y A ^a   Saadia, M A ^a   Hamed, S F ^a   Schwarz, K ^b  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b UNIVERSITY OF KIEL   (Germany)

Author keywords

Autooxidation; Corn oil; Lecithin; Methyl glucose dioleate; Oxidation; Photooxidation; Polyglyceryl 3 oleate; Reversed micelles

Indexed keywords

ANTIOXIDANTS; MICELLES; PHOTOOXIDATION;

CORN OIL;

OILS AND FATS;

ZEA MAYS;

EID: 0037662221     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2003.v54.i1.272     Document Type: Article

References (17)

1. Cowan, J.C.; Cooney, P. M. and C.D. Evans (1962) . Citric acid: Inactivating agent for metals or acidic Synergist in edible fats?. J. Am. Oil Chemists'Soc. 39, 6-9.
2. Dziezak, J.D. (1986). Preservatives: Antioxidants. Food Technol. 40, 94-102.
3. Evans C.D.; Schwab, A.W.; Moser, H.A.; Hawley J.E. and Melvin E.H. (1951). The flavor problem of soybean oil. VII. Effect of trace metals. J. Am. Oil Chemists'Soc. 28, 68 - 73.
4. Evans, C.D.; Cooney, P.M.; Scholfield C.R.and Hutton H.J. (1954). Soybean "lecithin" and its fractions as metal-inactivating agents. J. Am. Oil Chemists'Soc. 31, 295-297.
5. Fletcher, P. D. I. (1986). The partitioning of solutes between water-in-oil microemulsions and conjugate aqueous phases. J.Chem.Soc. Faraday Trans. 1, 82, 2651-2664.
6. Frankel, E. N.; Shu-Wen Huang; Joseph Kanner,and Bruce German (1994). Interfacial phenomena in the evaluation of antioxidants: bulk oils vs emulsions. J.Agric.Food Chem. 42, 1054-1059.
7. Gunstone.F.D. and Noris, F.A. (1983) "Lipids in Foods " Pergamon Press, New York.
8. Han, D.;Yl, O.S. and Shin, H.K. (1990). Antioxidative effect of ascorbic acid solubilized in oils via reversed micelles. J. Food Science 55, 247-248.
9. Iliou, J.-P.; Jourd'Heuil, D.; Robin, R.; Serkiz.B. ; Guivarch, P.; Volland J.-P. and Vilaine,J.-P. (1992). Kinetics of photoperoxidation of arachidonic acid: molecular mechanisms and effects of antioxidants. Lipids 27, 959-967.
10. Labuza, T.P. and Dugan, L R. (1971). Kinetics of Lipid Oxidation in Food. CRC Crit.Rev.Food Technol. 2, 355.
11. Maja Jakobsson and Björn Sivik (1994). Oxidative stability of fish oil included in a microemulsion. J.Despersion Science and Technol. 15, 611-619.
12. Ock-Sook, Daeseok Han and Hyun-Kyung Shin (1991). Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system. J. Am. Oil Chemists'Soc. 68, 881-883.
13. Omar A. Elseoud (1994). Formation and Some Relevant Properties, In: Reversed Micelles and Water -in - Oil Microemulsion (Ed JAI Press Inc.), P. 2-30.
14. Porter, W.L.; Black, E.D.; Drolet, A.M. (1989). Use of polyamide oxidative flourescencetest on lipid emulsion:contrast in relative effectiveness of antioxidants In bulk versus dispersed systems. J. Agric.Food Chem. 37, 615-623.
15. Shantha, N. C. and Decker, E.A. (1994). Rapid, Sensitive, Iron-Based spectrophotometric methods for determination of peroxide values of food lipids. J. of AOAC International 77, 421-424.
16. Swift,C.E.; Rose, W.G. and Jamies G.S. (1974). In Oil and Soap 19, 176.
17. Uri, N. (1961). Mechanism of antioxidation. In Autoxidation and Antioxidants. Lundberg, W.O., Ed. Interscience: New York; Vol.1, Chapter 4.