Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate
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- 作者：Rohit Upadhyay ; ruv.16jy@gmail.com" class="auth_mail" title="E-mail the corresponding author ; rohit.upadhyay@iitkgp.ac.in" class="auth_mail" title="E-mail the corresponding author ; Sneha Sehwag ; Hari Niwas Mishra
- 关键词：ANOVA ; analysis of variance ; AOCS ; American oil chemist&rsquo ; s society ; AP ; ascorbyl palmitate ; CCRD ; central composite rotatable design ; CDV ; conjugated diene value ; DG ; diglyceride ; FFA ; free fatty acid ; HCA ; hierarchical cluster analysis ; HPSEC ; high performance size exclusion chromatography ; IP ; induction period ; oxTGM ; oxidized triglyceride monomer ; PC ; principal component ; PCA ; principal component analysis ; SFA ; saturated fatty acid ; MUFA ; mono unsaturated fatty acid ; PUFA ; poly unsaturat
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：496-504
- 全文大小：595 K
文摘
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Frying stability of sunflower oil mixed with ROSM and AP was tested (180 °C/18 h).
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Oil blends were prepared using CCRD to obtain a frying stable synergistic blend.
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Frying induced changes in the oxidation indices were mapped using PCA and HCA.
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Blend optimization was performed using hybrid PCA–RSM approach.
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Optimized blend consisted of 1309.69 and 129.29 mg/kg of ROS and AP, respectively.