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Identification of some rancidity measures at the end of the shelf life of sunflower oil

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dc.contributor.author Makhoul H.
dc.contributor.author Ghaddar T.
dc.contributor.author Toufeili I.
dc.contributor.editor
dc.date 2006
dc.date.accessioned 2017-10-18T13:24:13Z
dc.date.available 2017-10-18T13:24:13Z
dc.date.issued 2006
dc.identifier 10.1002/ejlt.200500262
dc.identifier.issn 14387697
dc.identifier.uri http://hdl.handle.net/10938/20227
dc.description.abstract Sunflower oil was stored at 40 °C, and changes in peroxide value (PV), anisidine value (AnV), thiobarbituric acid (TBA) value, iodine value (IV), conjugated dienes (CD) and hexanal (Hex) levels were monitored. Changes in the odor of samples during storage were assessed sensorially. Apart from IV, which decreased as storage progressed, the other chemical rancidity measures increased. Sensory shelf life data were adequately described by the Weibull distribution, with the 95percent confidence interval of the nominal shelf life of sunflower oil, at 40 °C, being 9.04-10.45 wk. The chemical rancidity measures at the end of the sensory shelf life were: PV of 338-352.8 meq peroxide-kg, CD of 1.20-1.24percent conjugated dienoic acid, AnV of 21.45-45, TBA values of 23.4-37, and Hex content of 4.79 mg-kg, while IV exhibited a decrease of 8.5-10percent. The chemical measures of rancidity marking the end of the sensory shelf life provide objective indices for monitoring the shelf life of sunflower oil. © 2006 Wiley-VCH Verlag GmbH and Co. KGaA.
dc.format.extent Pages: (143-148)
dc.language English
dc.publisher WEINHEIM
dc.relation.ispartof Publication Name: European Journal of Lipid Science and Technology; Publication Year: 2006; Volume: 108; no. 2; Pages: (143-148);
dc.source Scopus
dc.title Identification of some rancidity measures at the end of the shelf life of sunflower oil
dc.type Article
dc.contributor.affiliation Makhoul, H., Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
dc.contributor.affiliation Ghaddar, T., Department of Chemistry, American University of Beirut, Beirut, Lebanon
dc.contributor.affiliation Toufeili, I., Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.authorAddress Toufeili, I.; American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon; email: toufeili@aub.edu.lb
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail toufeili@aub.edu.lb
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials Makhoul, H
dc.contributor.authorInitials Ghaddar, T
dc.contributor.authorInitials Toufeili, I
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress Toufeili, I (reprint author), Amer Univ Beirut, Dept Nutr and Food Sci, Riad El Solh 1107 2020, Beirut, Lebanon.
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
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dc.description.citedCount 14
dc.description.citedTotWOSCount 14
dc.description.citedWOSCount 13
dc.format.extentCount 6
dc.identifier.scopusID 33644952368
dc.publisher.address PO BOX 10 11 61, D-69451 WEINHEIM, GERMANY
dc.relation.ispartOfISOAbbr Eur. J. Lipid Sci. Technol.
dc.relation.ispartOfIssue 2
dc.relation.ispartofPubTitle European Journal of Lipid Science and Technology
dc.relation.ispartofPubTitleAbbr Eur. J. Lipid Sci. Technol.
dc.relation.ispartOfVolume 108
dc.source.ID WOS:000236089100008
dc.type.publication Journal
dc.subject.otherAuthKeyword Shelf life
dc.subject.otherAuthKeyword sunflower oil
dc.subject.otherAuthKeyword weibull
dc.subject.otherIndex Helianthus
dc.subject.otherKeywordPlus Weibull-hazard analysis
dc.subject.otherKeywordPlus oxidative stability
dc.subject.otherKeywordPlus consumer acceptance
dc.subject.otherKeywordPlus vegetable-oils
dc.subject.otherKeywordPlus storage
dc.subject.otherKeywordPlus predictions
dc.subject.otherKeywordPlus foods
dc.subject.otherWOS Food Science and Technology
dc.subject.otherWOS Nutrition and Dietetics
dc.identifier.doi http://dx.doi.org/10.1002/ejlt.200500262


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