STUDIES ON CAROTENOIDS AND OXIDATIVE STABILITY OF WINTER SQUASH SEED AND SOYBEAN OILS

被引：1
|
作者：
HELMY, HE
机构：
[1] Oil and Fats Department, National Research Centre, Dokki, Cairo
来源：
GRASAS Y ACEITES | 1992年 / 43卷 / 06期
关键词：
CAROTENOID; CHLOROPHYLL; OXIDATIVE STABILITY; SOYBEAN OIL; WINTER SQUASH SEED OIL;
D O I：
10.3989/gya.1992.v43.i6.1125
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Winter squash seed and soybean oils were extracted with commercial hexane. Carotenoids and other pigments in the oils were studied using spectrophotometric and thin layer chromatographic analysis. Three types of pigments were identified: carotenoids. mainly lutein and beta-carotene, chlorophyll and some unidentified pigments, Carotenoids content were 70, 60, 0 ppm in crude. refined and bleached winter squash seed oil. and 80, 65. 0 ppm in crude, refined and bleached soybean oil respectively. Stability was evaluated for crude, refined and bleached winter squash seed and soybean oils and an 1:1 admixture. Mixing winter squash seed oil with soybean oil increased the stability of soybean oil. Crude oil showed greater stability than refined and bleached oils.
引用
收藏
页码：313 / 316
页数：4
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