Kwara State University
Aliru Mustapha
Designation: Associate Professor
Department: Chemical Geological and Physical Science
| My Publications | ||||||||
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| S/N | Title | Abstract | Authors | Volume Numbers | Publication Type | Publication Date | Link | |
| 1 | HEAT TREATMENT OXIDATIVE REACTIONS IN SOME EDIBLE VEGETABLE OILS |
The influences of microwave heating (Microwave oven Electrolux, model EMM2005, 2450 MHz, 400 W) and thermal heating (Hot plate Thermostat, Temperature range: 25 to 125 oC) for 30 min on the oxidation of groundnut oil (Arachis hypogaea) and palm oil (Elias guineensis) were studied. The heating treatments increased dry matter and oils contents at given conditions and therefore, with reduced moisture content. Analyses of the two oils determined were the acid values, peroxide values, saponification and iodine values using the method of analysis of Association of Official Analytical Chemists (AOAC). Except saponification values, all the chemical properties of the two oils from different heating treatments showed no significant (p<0.5) variations over the temperature ranges. However, the changes in percentages of free fatty acids composition of palm oil at both heating conditions were very significantly (<0.5) higher than those determined for groundnut oil. The oxidative changes of chemical parameters were significantly dependent on the mode of heating and temperature, but largely agreed to codex minimum standard requirements for oil consumption. The saponification value was the highest changing parameter in palm oil (369.21 mgKOH/g) and in groundnut oil (248.20 mgKOH/g), and both were exposed to microwave treatment. | Mustapha A O | 4(2) | Research Article | 2018-12-12 | http://www.fulafiajst.com.ng/uploads/4404q9XaUdkx6dRqg18_HEAT%20TREATMENT%20OXIDATIVE%20REACTIONS%20IN%20SOME%20EDIBLE.pdf | |