GRUPO 6.

Slides:

Advertisements

Similar presentations

Lipids Triglycerides- fats and oils Phospoglycerides- lecithin

Advertisements

Lipid Oxidation FDSC400. Types of Rancidity Hydrolytic rancidity –Lipase –Free fatty acids provide aroma Oxidative rancidity –Radical oxidation –Aldehydes.

High Temperature Natural Antioxidant Improves Soy Oil for Frying Kathleen Warner National Center for Agricultural Utilization Research Agricultural Research.

CD4.2 What factors affect the drying potential of an oil? Aims:  To use information from experiments to decide what factors affect the drying potential.

The oil and fat products used for edible purposes can be divided into two distinct classes: -liquid oils, such as olive oil, peanut oil, soybean oil, or.

Classify each as a carbohydrate, protein or lipid.

Microwave Calibration Brenda R. Cleveland Plant/Waste/Solution/Media Section NCDA&CS Agronomic Division.

1 O 2 + FA OH ° + FA ° Singlet Oxygen Hydroxyl Radical PUFA + OH ° PUFA ° + H 2 O PUFA Radical PUFA ° + O 2 PUFAO 2 ° PUFA Peroxide Radical PUFAO 2 ° +

Lab Activity 6 A) Peroxide Value Determination B) Formation of Acrolein C) Saponification IUG, 2015 Dr. Tarek Zaida 1.

HYDROGENATION. Vegetable oil Seventy five (75) % of world edible oil is vegetable oil Shortening Margarine Mayonnaise Confectionary fat Less desirable.

Lab Activity 6 Lipids Alaa Baraka IUGMarch2013. Lab Activity Peroxide value determination. Peroxide value determination. Formation of Acrolein. Formation.

Lecture 28 11/09/05. At the equivalence point: clarification.

BTC PTEC Biodiesel Workshop August 7 – 8, 2006 Session 3 – Feed stock and product quality.

1 Solution Stoichiometry The concentration of a solution is the amount of solute present in a given quantity of solvent or solution. M = molarity = moles.

Oxidative Stability of 20% Soy-based Biodiesel (B20) in Ultra-low Sulfur Diesel Anfeng Wang, Brad Clark, Haiying Tang, Kapila Wadumesthrige, Manhoe Kim,

Optimized antioxidants for biodiesel Richard A. Larson and Karen A. Marley Department of Natural Resources and Environmental Sciences.

LIPIDS AND MEMBRANES. Fatty acids Hydrocarbon chain (saturated or un-) Carboxylic acid group C C HH HH.

Food chemistry  Prof. Dr. Fahim Shaltout. Fats and other lipids  Lipids are one of large groups of organic compounds which are of great importance in.

Lipids (a.k.a. fats).

Examples Fats Oils Waxes Steroids Functions Long-term energy storage Main component of cell membranes Hormones Insulation/cushioning.

ML Oxipres Why ? Instrument Set-up Running a sample Results

Furan: Mechanisms of Formation and Levels in Food

Lecture 7: Digestion of Samples Digestion of water samples with Kjeldhl method for determination of N Destruction and extraction of soil and sludge for.

Note: If the cation has a Roman numeral, you MUST include the correct Roman numeral!

ICP MAKING STANDARDS. NUMBER OF STANDARDS Determine the number of standards necessary for your measurements (Blank, 100ppb, 500ppb, 1000ppb, etc)

Activity Series A method for predicting reactions.

Properties and reactions of Esters

LIPIDS --- Fats & Oils. LIPIDS include: fats oils cholesterol phospholipids.

Amylase is an enzyme capable of breaking a starch polysaccharide into monosaccharide’s. Lugol’s solution (contains iodine) can be used to.

Fat oxidation process: why and how to purposeful control it

M M M M 5. Not Listed

Reactions of Metals. Reactions of Metals with H 2 O The metal is the anode and will be oxidized. 2H 2 O + 2e-  2OH - + H 2 E° = V Mg  Mg 2+ +

Reactions of Oils and Fats

METAL CATALYZED OXIDATION Alejandra Ochoa Food Chemistry April 21, 2016.

Stability Measuring Instruments

Speaker: Bo-Han Chen Advisor: Dr. Su-Der Chen National Ilan University, Taiwan Date: 2015/6/17 IMPI’S 49 th MICROWAVE POWER SYMPOSIUM Radio frequency treatment.

ACCELERATED OXIDATION TRIALS FOR SHELF LIFE ESTIMATION BY: DIPANSHU CHINWAN FSTC 605.

Worksheet Chapter Key. 1. Which substance must have more energy removed from it to undergo a ten degree temperature drop? One with a low specific.

Types of Reactions. Addition Reactions A + B  AB H 2 + O 2  H 2 O.

Pratibha Acharya FSTC, 605.

Aim to look at a ‘varity of reactions…’

Fat oxidation: Fact and Solutions

Long term energy storage

Lana Ostojic, Elisa Wurmbach Science and Justice

Cloudy with a chance of TOMATOS

Lab Activity 6 A) Peroxide Value Determination B) Formation of Acrolein C) Saponification IUG, 2016 Dr. Tarek Zaida.

Classify each as a carbohydrate, protein or lipid.

Long term energy storage

Reactions of Metals.

Photo 11/12/2018.

Chapter IV (III part) Atmospheric oxidation Randicity

Year 8 Digestion of Starch Practical

LAB 8 LIPASE Daheeya ALEnazi

Classify each as a carbohydrate, protein or lipid.

Week 4, Lab 2 10/1.

Classify each as a carbohydrate, protein or lipid.

Around the room Orders of operations.

Long term energy storage

C.2.10 Sample Questions.

C.2.8 Sample Questions.

C.2.8 Sample Questions.

Critical evaluation of thermal and non-thermal accelerated lipid oxidation in fish oil Main goal Today saturated fatty acids are increasingly replaced.

Effect of palmitate and oleate preincubation on fatty acid oxidation, triglyceride content, glycerol release, and HSL mRNA. Effect of palmitate and oleate.

Acid value (as oleic acid) Peroxide value (meq / kg)*

© The Author(s) Published by Science and Education Publishing.

Presentation transcript:

GRUPO 6

Effect of Ascorbyl Palmitate in Soybean Oil Triglycerides at Room and Elevated Temperatures Danisco Ingredients/Antioxidants

Ascorbyl Palmitate Danisco Ingredients/Antioxidants

Materials (RBD Soybean Oil) Peroxide value < 0.1 Acid value 0.1 p-Anisidine value 1.3 Iodine value 131.1 Mayor fatty acids C16:0 10.2 C18:0 4.1 C18:1 23.8 C18:2 53.6 C18:3 6.8 Metals (ppm) Fe < 0.1 Cu < 0.05 Ni < 0.1 Tocopherols (ppm) a 86 b 14 g 787 d 276 Danisco Ingredients/Antioxidants

Methods RBD soybean oil was added 300 ppm ascorbyl palmitate Tests were performed in Oxidograph™ and Rancimat™ at 80, 100 and 120°C Schaal oven storage tests were performed in darkness using open beakers (250 ml, sample size of 100 g) at 20, 40, 60, 80 and 100°C. Periodic analyses (after analysis the sample was discharged) Danisco Ingredients/Antioxidants

Analytical Peroxide value AOCS Cd 8-53 (93) Acid value AOCS Cd 3d-63 (93) p-Anisidine value AOCS Cd 18-90 (93) Tocopherols AOCS Ce 8-89 (93), mod. Ascorbyl palmitate JAOCS, 62, 745 (1985), mod. Oxidograph™ According to manual Rancimat™ (OSI) AOCS Cd 12b-92 (93) Danisco Ingredients/Antioxidants

Oxidograph™ Danisco Ingredients/Antioxidants

Rancimat™ Danisco Ingredients/Antioxidants

Danisco Ingredients/Antioxidants

Danisco Ingredients/Antioxidants

Development of Hydroperoxides Danisco Ingredients/Antioxidants

Decomposition of Hydroperoxides Danisco Ingredients/Antioxidants