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Chemical Analysis of Ozonized Theobroma Fat

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Publicado en:JAOCS, Journal of the American Oil Chemists' Society vol. 83, no. 11 (Nov 2006), p. 943-946
Autor principal: Díaz Gómez, Maritza F
Otros Autores: Goitybell Martínez Téllez, Maikel Arteaga Cruz, Rafael Garcés Mancheño
Publicado:
Springer Nature B.V.
Materias:
Oils & fats
Regression analysis
Temperature
Vegetable oils
Chemical bonds
Chemicals
Chemical analysis
Ozone
Emission measurements
Iodine
Environmental
Acceso en línea:Citation/Abstract
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Resumen:Ozonized theobroma fat is used as raw material in the manufacture of pessaries and cosmetic creams. Ozonization of theobroma fat with water was carried out at different applied ozone dosages, and the resultant PV, acid value, iodine value, total hydroperoxide content, and FA content were determined. PV and total hydroperoxide content showed a notable increase with applied ozone dosage up to 35.7 mg/g. Acid value varied slightly from 4.1 to 9.9 mg KOH/g, and the iodine value fell to zero. PV and total hydroperoxide content increased slightly with a higher applied ozone dosage. The comparison of total hydroperoxide measurement using ferrous oxidation in xylenol orange assay and traditional iodometric assay for PV determination showed a significant linear correlation. Small amounts of oleic acid were found in ozonized theobroma fat samples with iodine value equaling zero, which demonstrated that iodine value determination is an inexact assay. During ozonization of theobroma fat, an increase in acid value of 18.9-fold with respect to the initial value was observed owing to decomposition of peroxide. [PUBLICATION ABSTRACT]
ISSN:0003-021X
1558-9331
Fuente:Science Database