Mississippi State University
Silva, Juan L.
Schilling, Mark W.
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Oils from soybeans and catfish by-products were extracted using hexane, propane, and supercritical carbon dioxide (SCCO2). Free fatty acids (FFA), peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX), induction point (IP), iodine values (IV), and 2-thiobarbituric acid reactive substance (TBARS) were all measured to analyze oxidation of these oils. The extraction yield of propane, hexane, and SCCO2 oils was 80.4, 94.5, and 90%, in respect to total lipid content. Oils extracted with SCCO2 were more oxidized than those extracted with propane and hexane; probably due to the higher temperature and longer extraction time. The IP correlated with AnV, IV, PV, and TBARS for soybean and catfish oils. These results suggest that IP is the optimum way to measure soybean and catfish oil stability.
McGillivray, John Michael, "Measures Of Oxidation Of Soybean And Catfish Oils" (2006). Theses and Dissertations. 3030.