The effect of temperature on the lipid oxidation of coix seed

Author

Xiangjin, Fu ; Yali, Dang

Author_Institution

Hunan Key Lab. of Cereal & Oil Quality Control, Central South Univ. of Forestry & Technol., Changsha, China

fYear

2011

fDate

27-29 May 2011

Firstpage

892

Lastpage

895

Abstract

The acid value, peroxide value (POV), and thiobarbituric acid reactive substance (TBARS) of coix seed stored at different temperature for different period were determined. And the volatiles were identified with SPME-GC-MS. Coix seed is liable to oxidation, the acid value increased fast in 2 weeks, the POV increased fast in 4 weeks, even stored at 4°C. The main volatiles identified were pentanal, 1-pentanol, Hexanal, and 1-Hexanol, that accounting for more than 75% of the volatiles. The most is hexanal, which accounting for 55.65% of the volatiles.

Keywords

chromatography; crops; food preservation; mass spectra; organic compounds; oxidation; pH; 1-hexanol; 1-pentanol; POV; SPME-GC- MS; acid value; coix seed; hexanal; lipid oxidation; pentanal; peroxide value; solid phase micro extraction-gas chromatograph-mass spectrometer; thiobarbituric acid reactive substance; volatile identification; Compounds; Electron tubes; Image color analysis; Lipidomics; Oxidation; Stability analysis; Temperature measurement; acid value; coix seed; lipid oxidation; peroxide value (POV); thiobarbituric acid reactive substance (TBARS); volatiles;

fLanguage

English

Publisher

ieee

Conference_Titel

New Technology of Agricultural Engineering (ICAE), 2011 International Conference on

Conference_Location

Zibo

Print_ISBN

978-1-4244-9574-0

Type

conf

DOI

10.1109/ICAE.2011.5943932

Filename

5943932