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  1. Journal of the American Oil Chemists' Society
  2. Journal of the American Oil Chemists' Society : Volume 83
  3. Journal of the American Oil Chemists' Society : Volume 83, Issue 11, November 2006
  4. Chemical analysis of ozonized theobroma fat
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Journal of the American Oil Chemists' Society : Volume 94
Journal of the American Oil Chemists' Society : Volume 93
Journal of the American Oil Chemists' Society : Volume 92
Journal of the American Oil Chemists' Society : Volume 91
Journal of the American Oil Chemists' Society : Volume 90
Journal of the American Oil Chemists' Society : Volume 89
Journal of the American Oil Chemists' Society : Volume 88
Journal of the American Oil Chemists' Society : Volume 87
Journal of the American Oil Chemists' Society : Volume 86
Journal of the American Oil Chemists' Society : Volume 85
Journal of the American Oil Chemists' Society : Volume 84
Journal of the American Oil Chemists' Society : Volume 83
Journal of the American Oil Chemists' Society : Volume 83, Issue 12, December 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 11, November 2006
Practical implications of the phase-compositional assessment of lipid-based food products by time-domain NMR
Modification of the Avrami model for application to the kinetics of the melt crystallization of lipids
Evaluation of ethanolysis with immobilized Candida antarctica lipase for regiospecific analysis of triacylglycerols containing highly unsaturated fatty acids
Optimization of enzymatic methanolysis of soybean oil by response surface methodology
Pure lycopene from tomato preserves extra virgin olive oil from natural oxidative events during storage
Chemical analysis of ozonized theobroma fat
Oxidative stability and storage behavior of fatty acid methyl esters derived from used palm oil
Supercritical fluid extraction of daphne (Laurus nobilis L.) seed oil
πSynthesis and evaluation of a series of α-hydroxy ethers derived from isopropyl oleate
Stabilization of oils by microencapsulation with heated protein-glucose syrup mixtures
Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans
Changes in long-term soybean compositional patterns
Journal of the American Oil Chemists' Society : Volume 83, Issue 10, October 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 9, September 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 8, August 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 7, July 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 6, June 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 5, May 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 4, April 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 3, March 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 2, February 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 1, January 2006
Journal of the American Oil Chemists' Society : Volume 82
Journal of the American Oil Chemists' Society : Volume 81
Journal of the American Oil Chemists' Society : Volume 80
Journal of the American Oil Chemists' Society : Volume 79
Journal of the American Oil Chemists' Society : Volume 78
Journal of the American Oil Chemists' Society : Volume 77
Journal of the American Oil Chemists' Society : Volume 76
Journal of the American Oil Chemists' Society : Volume 75
Journal of the American Oil Chemists' Society : Volume 74

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Chemical analysis of ozonized theobroma fat

Content Provider SpringerLink
Author Díaz Gómez, Maritza F. Téllez, Goitybell Martínez Cruz, Maikel Arteaga Manche, Rafael Garcés
Copyright Year 2006
Abstract Ozonized theobroma fat is used as raw material in the manufacture of pessaries and cosmetic creams. Ozonization of theobroma fat with water was carried out at different applied ozone dosages, and the resultant PV, acid value, iodine value, total hydroperoxide content, and FA content were determined. PV and total hydroperoxide content showed a notable increase with applied ozone dosage up to 35.7 mg/g. Acid value varied slightly from 4.1 to 9.9 mg KOH/g, and the iodine value fell to zero. PV and total hydroperoxide content increased slightly with a higher applied ozone dosage. The comparison of total hydroperoxide measurement using ferrous oxidation in xylenol orange assay and traditional iodometric assay for PV determination showed a significant linear correlation. Small amounts of oleic acid were found in ozonized theobroma fat samples with iodine value equaling zero, which demonstrated that iodine value determination is an inexact assay. During ozonization of theobroma fat, an increase in acid value of 18.9-fold with respect to the initial value was observed owing to decomposition of peroxide.
Starting Page 943
Ending Page 946
Page Count 4
File Format PDF
ISSN 0003021X
Journal Journal of the American Oil Chemists' Society
Volume Number 83
Issue Number 11
e-ISSN 15589331
Language English
Publisher Springer-Verlag
Publisher Date 2006-01-01
Publisher Place Berlin, Heidelberg
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword Acid value fatty acids gas-liquid chromatography hydroperoxides iodine value oleic acid ozonized theobroma fat peroxide value Chemistry/Food Science Analytical Chemistry Biotechnology Industrial Chemistry/Chemical Engineering Biomaterials Agriculture
Content Type Text
Resource Type Article
Subject Organic Chemistry Chemical Engineering
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