TY - JOUR
A2 - Lalas, Stavros
AU - Li, Yang
AU - Li, Dan
AU - Qi, Baokun
AU - Rokayya, Sami
AU - Ma, Wenjun
AU - Liang, Jing
AU - Sui, Xiaonan
AU - Zhang, Yan
AU - Jiang, Lianzhou
PY - 2014
DA - 2014/05/28
TI - Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
SP - 530787
VL - 2014
AB - The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times. Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV), p-anisidine value (p-AV), color, and trans-fatty acid composition. The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : 1.03 : 0.96, 0.27 : 1.08 : 1.16, 0.27 : 0.65 : 0.8, 0.27 : 0.6 : 0.84, and 0.27 : 0.61 : 0.79, resp.). The AV and color increased in proportion to the heating time for all the oils. There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h. Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a heating time of 8 h. It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
SN - 2090-9063
UR - https://doi.org/10.1155/2014/530787
DO - 10.1155/2014/530787
JF - Journal of Chemistry
PB - Hindawi Publishing Corporation
KW -
ER -