Title of article :
Effects of UV-irradiation detoxification in a photodegradation reactor on quality of peanut oil
Author/Authors :
Xiang-zhen, Shen Shandong Agricultural University - College of Food Science Engineering, China , En-jie, Diao Shandong Agricultural University - College of Food Science Engineering, China , Zheng, Zhang Shandong Agricultural University - College of Food Science Engineering, China , Ning, Ji Shandong Agricultural University - College of Food Science Engineering, China , Wen-wen, Ma Shandong Agricultural University - College of Food Science Engineering, China , Hai-zhou Shandong Agricultural University - College of Food Science Engineering, China
Abstract :
A new experimental laboratory-scale photodegradation reactor has been developed to study the effects of UV-irradiation detoxification on physicochemical properties of peanut oil based on the photogradation efficiency of aflatoxin B1. The color, acid value, peroxide value, and unsaturated fatty acids were determined at different irradiation times (0, 5, 10, 20, and 40 min). The results showed that UV irradiation increased significantly the lightness of peanut oil in 40 min of exposure time, and it was strongly exponential correlated with the treatment time (R = 0.9947). However, the acid value and peroxide value were increased slightly at 10 min of irradiation time, and reached to 3.62 ± 0.07 mmol/kg and 1.38 ± 0.02 mg/g at 40 min of irradiation time with acceptable levels, respectively. In addition, UV irradiation obviously destroyed the unsaturated fatty acids in peanut oil in various degrees, and their decreases were time dependent.
Keywords :
UV irradiationColorAcid valuePeroxide valueUnsaturated fatty acid Peanut oil
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
