Production and Characterization of Functional Lipid …
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placed in the cell of FTIR. Sample analyzing was done at 27 °C temperature. All
spectra were recorded from 600 to 3600 cm −1 .
2.5 Oxidative Stability Test
Oxidative stability of the mayonnaises was measured by the following standard assay
methods:
2.5.1 Acid Value (AV)
This analysis has been conducted according to the following method (AOCS Ca
5a-40 official method). 1 gm of oil was mixed with hot ethyl alcohol and 2–3 drops
phenopthalein indicator was added to this mixture. The mixture was titrated with
standard aqueous solution of alkali (0.1 N), shaking the solution vigorously during
titration. Titration was continued till the solution turns pink.
2.5.2 Peroxide Value (PV)
This analysis has been conducted according to the following method (AOCS Cd
8-53). 5 gm oil was mixed with 30 ml acetic acid-chloroform solution (3:2). 0.5 ml
potassium iodide (KI) solution was added to the oil solution and then the conical flask
allowed to stand exactly 1 min. 30 ml distill water was added to the solution. Then
titration was done against 0.1(N) sodium thiosulphate (Na 2 S 2 O 3 ) solution. Then the
titration was continued until the yellow color of the solution almost disappeared.
Then 0.5 ml starch solution was added to this mixture and continued the titration
until the blue color appeared.
2.5.3 Anisidine Value
This analysis was done according to the following method (AOCS Cd 18-90). 1 ml
of 0.25% of p-anisidine in glacial acetic acid made up to 100 ml with iso-octane,
1 gm of oil was dissolved in the mixture and allowed to react for 10 min at room
temperature and absorbance was measured at 350 nm.
2.5.4 TBA Value
This analysis was carried out according to the method (Patton and Kurtz 1951). Thio
barbituric acid (TBA) reagent was prepared by dissolving 200 mg TBA in 100 ml
1-butanol and left it for one night. Then it was filtered to remove the undissolved
95
placed in the cell of FTIR. Sample analyzing was done at 27 °C temperature. All
spectra were recorded from 600 to 3600 cm −1 .
2.5 Oxidative Stability Test
Oxidative stability of the mayonnaises was measured by the following standard assay
methods:
2.5.1 Acid Value (AV)
This analysis has been conducted according to the following method (AOCS Ca
5a-40 official method). 1 gm of oil was mixed with hot ethyl alcohol and 2–3 drops
phenopthalein indicator was added to this mixture. The mixture was titrated with
standard aqueous solution of alkali (0.1 N), shaking the solution vigorously during
titration. Titration was continued till the solution turns pink.
2.5.2 Peroxide Value (PV)
This analysis has been conducted according to the following method (AOCS Cd
8-53). 5 gm oil was mixed with 30 ml acetic acid-chloroform solution (3:2). 0.5 ml
potassium iodide (KI) solution was added to the oil solution and then the conical flask
allowed to stand exactly 1 min. 30 ml distill water was added to the solution. Then
titration was done against 0.1(N) sodium thiosulphate (Na 2 S 2 O 3 ) solution. Then the
titration was continued until the yellow color of the solution almost disappeared.
Then 0.5 ml starch solution was added to this mixture and continued the titration
until the blue color appeared.
2.5.3 Anisidine Value
This analysis was done according to the following method (AOCS Cd 18-90). 1 ml
of 0.25% of p-anisidine in glacial acetic acid made up to 100 ml with iso-octane,
1 gm of oil was dissolved in the mixture and allowed to react for 10 min at room
temperature and absorbance was measured at 350 nm.
2.5.4 TBA Value
This analysis was carried out according to the method (Patton and Kurtz 1951). Thio
barbituric acid (TBA) reagent was prepared by dissolving 200 mg TBA in 100 ml
1-butanol and left it for one night. Then it was filtered to remove the undissolved