著者
加藤 征江 小前 佳代 福本 三紀
出版者
富山大学人間発達科学部
雑誌
富山大学人間発達科学部紀要 (ISSN:1881316X)
巻号頁・発行日
vol.3, no.1, pp.39-47, 2008

The purpose of the research is to clarify the influence of preservation conditions on the deterioration of the vegetable oils used in daily life.Each of iodine value for five kinds of vegetable oil, that is, salad oil, olive oil, sesame oil, corn oil, and soy bean germ oil was obtained by the experiment, because iodine value shows the degree of unsaturated fatty acids as the constituents of lipid, and it seems to relate to the deterioration of oil. Then, the changes of the deterioration for five kinds of vegetable oil which were put on the preservation of eight weeks at a constant temperature of 60℃ were examined every week by the rate of weight increase (%), peroxide value (POV) and acid value (AV).Furthermore, both samples of salad oil used in frying the sliced potato and an unused salad oil were put on the place of sunlight irradiation and the shade, and were examined every week by peroxide value.As the result, it was concluded that the preservation conditions of a lower temperature and the shade place were extremely important in the preservation of vegetable oils.

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この論文を見ると、胡麻油は2ヶ月経ってもほとんど酸化していない。オリーブオイルは3週間まではほとんど酸化せず、4週間から酸化し始める。遅くとも1ヶ月以内に使い切った方が良さそう。 https://t.co/QScg6hceuF

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