Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during depp-frying simulations. - (:unkn) unknown
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.
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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.