Influence of Oxygen Concentration on the Oxidation of Peanut Oil

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Influence of Oxygen Concentration on the Oxidation of Peanut Oil
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The oxidation of fat and oils leads to the increase of peroxide value(PV) and flavor deterioration.More and more attention has been paid to prevent the oxidation of oils,especially in the case of consumer pack edible oils for its long shelf life.The purpose of this study was to investigate the effect of the oxygen content on the oil oxidation rate and flavor in airtight packages.Seven samples injected with different oxygen concentrations in the headspace of the erlenmeyers had been put in a 70℃oven to accelerate the oxidation.The results showed that the influence of oxygen concentration on the oxidation was significant.The PV of the sample with 51.8 mg injected oxygen was increased by 12.42 mmol/kg in 4 days,while only 3.58 mmol/kg of PV was increased for the sample with 3.2 mg oxygen injected.There was positive correlation between oxygen concentration an PV.

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FAN Jing, XIANG Chuan-wan, JIANG Yuan-rong. Influence of Oxygen Concentration on the Oxidation of Peanut Oil[J]. Journal of Food Science and Biotechnology,2010,29(6):825-828.

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Online: June 17,2014
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