文章基本信息

标题：Compared Ageing of Oil from Curcubitea Pepo in Two Different Storage Conditions
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作者：A.H.W. Nakavoua ; D. Mampouya ; A.N. Loumouamou 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：2
页码：132-143
出版社：MAXWELL Science Publication
摘要：The aim of this study was to investigate the oil pumkin seeds of Curcubitea pepo from Congo- Brazzaville. The ageing of oil extracted from the seeds of the pumpkin Curcubitea pepo stored at two temperatures (6 and 30ºC) was monitored during storage for 11 months by comparison of physical and chemical characteristics correlated with spectroscopic data. Medium infrared spectroscopy confirmed saponification index data. Ultraviolet absorption confirmed peroxide index data. Antioxidant behaviour was monitored by fluorescence and the effect of ageing on the two major fatty acid families was analysed by a study of chemical composition correlated with differential scanning calorimetry measurements. This study showed an overall lengthening of the fatty acid carbon chains and allowed preferential storage conditions to be specified for this oil.
关键词：Ageing ; chemical composition ; Curcubitea pepo ; DSC ; MIR spectroscopy ;