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Mode of development of peroxides and attendant changes in vegetable oils on storage.

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Title Mode of development of peroxides and attendant changes in vegetable oils on storage.
 
Creator Bose, S. M.
Subrahmanyan, V.
 
Subject 19 Lipids-oils/fats
06 Preservation and Storage
 
Description It is well-known that fats and oils develop rancidity on storage. Under the
warm tropical conditions of India, they develop off-flavour at a comparatively rapid
rate. Method of extraction, conditions of storage, extent of exposure to heat, light
and air, presence of pro-oxidants, particularly, free fatty acids, moisture and metals
and metallic compounds and presence of natural antioxidants are some of the factors
affecting the keeping quality of fats and oils. The mechanism of the development
of rancidity, however, is not yet definitely known. In the present investigation,
attempts have been made to throw some light on the mode of formation of peroxides
and attendant changes in vegetable oils on storage. In the first instance, groundnut
and coconut oils have been selected for this study, because, these two oils differ
significantly with regard to the degree of unsaturation and also have their own
characteristic fatty acid composition.
 
Date 1952
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4653/1/Annals%20of%20Biochemistry%20and%20Experimental%20Medicine_12_1952_111-114.pdf
Bose, S. M. and Subrahmanyan, V. (1952) Mode of development of peroxides and attendant changes in vegetable oils on storage. Annals of Biochemistry and Experimental Medicine, 12. pp. 111-114.