Optothermal window method for on-line monitoring of decay kinetics of trans-á-carotene in thermally treated vegetable oils

O. Ganguli, D.D. Bicanic, M. BonifaSi', M.C. Nicoli, M. Chirtoc

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

The optothermal window detection method at 488 nm was used to monitor on-line the concentration of trans-ß-carotene that was added to several vegetable oils after treating them at 200 °C in the presence of air for varying amounts of time. Results obtained for extra virgin oil show a direct proportionality between the rate constant describing the disappearance of trans-ß-carotene and the duration of thermal treatment. The rate constant for the decay of trans-ß-carotene in oils treated under identical conditions was also dependent on the type of oil. Trends and individual data are discussed in the light of a possible application of the method for the determination of the oxidative stability of vegetable oils.
Original languageEnglish
Pages (from-to)74-79
JournalEuropean Food Research and Technology
Volume217
Issue number1
DOIs
Publication statusPublished - 2003

Keywords

  • oxidation
  • model

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