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Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR

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Abstract

The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm−1, 3444 cm−1, and 3530 cm−1 in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.

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Conflict of Interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN, Querétaro, México

    B. Yahuaca-Juárez, J. A. Huerta-Ruelas, R. C. Pless & P. A. Vázquez-Landaverde

  2. Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, México

    B. Yahuaca-Juárez, H. E. Martínez-Flores & R. Tello Santillán

  3. Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzán 173, Col. Matamoros, Morelia, Mich., C.P. 58098, México

    H. E. Martínez-Flores

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  1. B. Yahuaca-Juárez
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  2. H. E. Martínez-Flores
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  3. J. A. Huerta-Ruelas
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  4. R. C. Pless
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  5. P. A. Vázquez-Landaverde
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  6. R. Tello Santillán
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Correspondence to H. E. Martínez-Flores.

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Yahuaca-Juárez, B., Martínez-Flores, H.E., Huerta-Ruelas, J.A. et al. Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR. Plant Foods Hum Nutr 68, 65–71 (2013). https://doi.org/10.1007/s11130-012-0332-y

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  • DOI: https://doi.org/10.1007/s11130-012-0332-y

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