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Retarding autoxidation in raw peanut oil by addition of water

  • Short Communication
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Journal of the American Oil Chemists’ Society

An Errata to this article was published on 01 April 1996

Abstract

Addition of water at levels of 0.25 to 1.00% (wt/vol) to raw peanut oil inhibited the formation of peroxides in the oil. The free fatty acid content of oils to which water had been added also did not increase appreciably compared to a control oil. To improve the stability of the oil, a moisture content of 0.2%, which is about ten times higher than the Brunauer-Emmett-Teller monomolecular moisture content of the oil, has been suggested.

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Author information

Authors and Affiliations

  1. Department of Lipid Technology, Central Food Technological Research Institute, 570 013, Mysore, India

    A. G. Gopala Krishna (Guest scientist) & J. V. Prabhakar

  2. Institute for Chemistry and Physics of Lipids, Piusallee, 68/76, D-48147, Münster, Germany

    A. G. Gopala Krishna (Guest scientist)

Authors
  1. A. G. Gopala Krishna
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  2. J. V. Prabhakar
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Additional information

An erratum to this article is available at http://dx.doi.org/10.1007/BF02523937.

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Gopala Krishna, A.G., Prabhakar, J.V. Retarding autoxidation in raw peanut oil by addition of water. J Am Oil Chem Soc 72, 1219–1221 (1995). https://doi.org/10.1007/BF02540993

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  • DOI: https://doi.org/10.1007/BF02540993

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