Estimation of Deterioration in Fish Oil and Oil-Containing Foods Based on Carbonyl Values Using 1-Butanol as a Solvent

DOI Web Site 1 Citations 13 References
  • Tagiri-Endo Misako
    Institute of Public Health and Environment, Miyagi Prefectural Government
  • Usuki Riichiro
    Department of Human Health and Nutrition, Shokei Gakuin College
  • Eguchi Marie
    Department of Human Health and Nutrition, Shokei Gakuin College
  • Sato Yuki
    Institute of Public Health and Environment, Miyagi Prefectural Government
  • Chiba Yoshiko
    Institute of Public Health and Environment, Miyagi Prefectural Government
  • Kiyono Yoko
    Institute of Public Health and Environment, Miyagi Prefectural Government
  • Sasaki Taeko
    Institute of Public Health and Environment, Miyagi Prefectural Government
  • Endo Yasushi
    Graduate School of Agricultural Science, Tohoku University

Bibliographic Information

Other Title
  • ブタノール法による魚油および食品抽出油脂のカルボニル価の測定
  • ブタノールホウ ニ ヨル ギョユ オヨビ ショクヒン チュウシュツ ユシ ノ カルボニルカ ノ ソクテイ

Search this article

Description

Instead of the usual benzene-based method, 1-butanol was used as a solvent for measurement of the carbonyl value (CV) of fish oil and oils extracted with diethyl ether from processed foods. CVs measured by the butanol method showed a good correlation not only with those obtained by the conventional method, but also with peroxide values. Due to its good reproducibility, the butanol method should be useful for evaluation of oxidative deterioration in fish oil and oil-containing foods.

Journal

Citations (1)*help

See more

References(13)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top