Oxidation of Lipids during Extraction from Foods with Chloroform-Methanol.

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Other Title
  • 食品からのクロロホルム・メタノール抽出による脂質の酸化

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Description

In this study, lipids were extracted from various foods with chloroform-methanol in the absence or the presence of antioxidants and the extent of oxidation during this procedure was determined. in terms of peroxide value, TBA value, and tocopherol content. The oxidation of lipids proceeded during and after extraction and was inhibited by the addition of appropriate amount of antioxidants. This oxidation was significant in samples rich in hemoglobin or after heating. Therefore, it is required to pay sufficient attention to the oxidation of lipids during extraction from beef and storage, blue-skinned fishes or their processed foods. It is also very important to show the extraction condition at the presentation of data about lipid oxidation.

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Details 詳細情報について

  • CRID
    1390001206334480256
  • NII Article ID
    130003705525
  • DOI
    10.11428/jhej1987.43.1195
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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