Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during depp-frying simulations.
Author
Andreu S., Antonio,
autor.
aut
53036
Carbonell B., Ángel A.
53037
Carbonell B., Francisco.
57202
Delgado E., Paola.
57203
Hartmann, Armando.
53038
Sayas, Estrella.
53039
Valverde, Juan M.
57204
Como citar
Abstract
Sioma is a variety of red palm oil produced in Ecuador; it is mainly unsaturated, has no flavor, odor, nor cholesterol, and it is GMO-free and free of trans fatty acids. The main objectives of this study were: (a) to study changes in fatty acids, color coordinates, total carotenoids and carotenoid composition during deep-frying simulations; (b) to develop a mathematical model that allows quantification of total carotenoids (antioxidant compounds) using routine color measurements. Two different deep-frying temperatures were assayed 180 and 240 C. The main fatty acids and carotenoids found in this oil were: (a) oleic, palmitic. Incluye 27 referencias bibliográficas. Sioma is a variety of red palm oil produced in Ecuador; it is mainly unsaturated, has no flavor, odor, nor cholesterol, and it is GMO-free and free of trans fatty acids. The main objectives of this study were: (a) to study changes in fatty acids, color coordinates, total carotenoids and carotenoid composition during deep-frying simulations; (b) to develop a mathematical model that allows quantification of total carotenoids (antioxidant compounds) using routine color measurements. Two different deep-frying temperatures were assayed 180 and 240 C. The main fatty acids and carotenoids found in this oil were: (a) oleic, palmitic.
Sioma is a variety of red palm oil produced in Ecuador; it is mainly unsaturated, has no flavor, odor, nor cholesterol, and it is GMO-free and free of trans fatty acids. The main objectives of this study were: (a) to study changes in fatty acids, color coordinates, total carotenoids and carotenoid composition during deep-frying simulations; (b) to develop a mathematical model that allows quantification of total carotenoids (antioxidant compounds) using routine color measurements. Two different deep-frying temperatures were assayed 180 and 240 C. The main fatty acids and carotenoids found in this oil were: (a) oleic, palmitic.