食用油脂の品質にかかわる指標としての過酸化物価の再評価
書誌事項
- タイトル別名
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- Re-evaluation of Peroxide Value as an Indicator of the Quality of Edible Oils
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The oxidation of oils has important effects on the quality of oily foods, such as instant noodles. In particular, the generation of aldehydes, which accompanies the oxidation of oils, is one of the first factors to reduce food quality. We examined various indicators of oil quality during temperature-accelerated storage and found that peroxide value (POV) was highly correlated with the total concentration of major odorants. Moreover, the correlation of POV with the total concentration of five unsaturated aldehydes (t-2-heptenal, t-2-octenal, t-2-decenal, t-2-undecenal and t,t-2,4-decadienal) that show strong cytotoxicity was greater than the correlation of POV with the total concentration of major odorants. The maximum allowable concentration of the five aldehydes was calculated based on the ‘no observed adverse-effect level' of the aldehyde that showed the highest cytotoxicity, t,t-2,4-decadienal, along with the human daily oil intake. We showed that it is useful to utilize POV as an indicator to control food quality and safety.
収録刊行物
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- 食品衛生学雑誌
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食品衛生学雑誌 48 (3), 51-57, 2007
公益社団法人 日本食品衛生学会
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詳細情報 詳細情報について
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- CRID
- 1390282679201911296
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- NII論文ID
- 80018461414
- 220000106234
- 10019974279
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- NII書誌ID
- AN00117741
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- COI
- 1:CAS:528:DC%2BD2sXotF2hsL0%3D
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- ISSN
- 18821006
- 00156426
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- NDL書誌ID
- 8885346
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
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- CiNii Articles
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- 使用不可