title: Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR.
abstract: The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm(-1), 3444 cm(-1), and 3530 cm(-1) in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.
authors: Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN, Querétaro, México.
authors: B
authors: B
authors: Yahuaca-Juárez
authors: H E
authors: HE
authors: Martínez-Flores
authors: J A
authors: JA
authors: Huerta-Ruelas
authors: R C
authors: RC
authors: Pless
authors: P A
authors: PA
authors: Vázquez-Landaverde
authors: R
authors: R
authors: Tello Santillán
mesh_terms: D000468:Alkalies; D017610:Calcium Compounds; D003296:Cooking / Q000379:methods*; D003314:Corn Oil / Q000378:metabolism*; D004032:Diet; D005231:Fatty Acids, Unsaturated / Q000378:metabolism*; D005433:Flour; D006801:Humans; D015227:Lipid Peroxidation; D010084:Oxidation-Reduction; D010087:Oxides; D012639:Seeds / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000468:Alkalies; D017610:Calcium Compounds; D005231:Fatty Acids, Unsaturated; D010087:Oxides; D003314:Corn Oil; C016538:lime