caa a22 4500 465796869 CHVBK 20180323112040.0 cr unu---uuuuu 170327e19900801xx s 000 0 eng 10.1007/BF02540760 doi (NATIONALLICENCE)springer-10.1007/BF02540760 Effect of randomization on oxidative stability of vegetable oils at two different temperatures [Elektronische Daten] [C. Tautorus, A. McCurdy] Five vegetable oils were each randomized by chemical means (with the use of a sodium potassium alloy) and by enzymatic means (using a nonspecific lipase). The success of the randomization procedure was confirmed via positional analysis. The oxidative stabilities of the native and chemically randomized oils were determined at storage temperatures of 28°C and 55°C using absorbance at 234 nm as indicative of conjugated diene content. No difference between curves occurred in oils stored at 55°C, however, at the lower temperature all chemically randomized oils had significantly steeper slopes (P<0.05), suggesting a lower stability. When both enzymatically and chemically randomized oils were compared to native oils at 28°C, no significant difference occurred between slopes of native and enzymatically randomized oils, however, the end content of conjugated dienes was significantly higher for chemically randomized canola, corn and soybean oils (P<0.05). No difference was seen between the slopes of the three different oils from either linseed or sunflower. Since both of these oils exhibited higher oxidation rates, it is possible that observation of differences between the stability of native and chemically randomized oild is dependent upon the rate of the reaction. AOCS Press, 1990 Canola oil nationallicence corn oil nationallicence linseed oil nationallicence oxidative stability nationallicence randomization nationallicence soybean oil nationallicence sunflower oil nationallicence Tautorus C. Department of Applied Microbiology and Food Science, University of Saskatchewan, S7N OWO, Saskatoon, Saskatchewan, Canada aut McCurdy A. Department of Applied Microbiology and Food Science, University of Saskatchewan, S7N OWO, Saskatoon, Saskatchewan, Canada aut Journal of the American Oil Chemists' Society Springer-Verlag 67/8(1990-08-01), 525-530 0003-021X 67:8<525 1990 67 11746 https://doi.org/10.1007/BF02540760 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540760 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tautorus C. Department of Applied Microbiology and Food Science, University of Saskatchewan, S7N OWO, Saskatoon, Saskatchewan, Canada aut NATIONALLICENCE 700 1- McCurdy A. Department of Applied Microbiology and Food Science, University of Saskatchewan, S7N OWO, Saskatoon, Saskatchewan, Canada aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/8(1990-08-01), 525-530 0003-021X 67:8<525 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer