TY - JOUR
T1 - Degree of oxidation of sonicated soybean oil using various sonication process parameters
AU - Lee, Juhee
AU - Legako, Jerrad F.
AU - Martini, Silvana
N1 - Publisher Copyright:
© 2022 Institute of Food, Science and Technology (IFSTTF).
PY - 2022/7
Y1 - 2022/7
N2 - This research aimed to examine the effect of high-intensity ultrasound (HIU) on the oxidation of soybean oil (SBO). Samples (5, 100, and 250 g) were sonicated at 25 °C using various sonication conditions: power level (settings 1, 5, and 9), tip size (12.7, 3.2, and 2 mm), and duration (5, 10, and 60 s). After sonication, the degree of oxidation of samples (sonicated and non-sonicated SBO) were analysed using peroxide value (PV), oil stability index (OSI), and volatile compounds. Sonication was applied to obtain a range of absolute power (0–123.5 W), power density (0–14.2 W cm−3), and power intensity (0–1,120 W cm−2) values. The highest power density and power intensity were obtained with the highest HIU setting with the 3.2 mm tip. The highest power was obtained when HIU was applied using a 12.7 mm tip and setting 9 in 250 g of sample. No significant difference (P > 0.05) was observed in PV (0.20 ± 0.01 mEq kg−1) nor OSI (10.05 ± 0.04 h), among the various sonication conditions tested. In addition, no differences were observed in the volatile compounds obtained. These results show that HIU can be used under mild sonication conditions such as the ones needed to change the physical properties of lipids without causing oxidative deterioration.
AB - This research aimed to examine the effect of high-intensity ultrasound (HIU) on the oxidation of soybean oil (SBO). Samples (5, 100, and 250 g) were sonicated at 25 °C using various sonication conditions: power level (settings 1, 5, and 9), tip size (12.7, 3.2, and 2 mm), and duration (5, 10, and 60 s). After sonication, the degree of oxidation of samples (sonicated and non-sonicated SBO) were analysed using peroxide value (PV), oil stability index (OSI), and volatile compounds. Sonication was applied to obtain a range of absolute power (0–123.5 W), power density (0–14.2 W cm−3), and power intensity (0–1,120 W cm−2) values. The highest power density and power intensity were obtained with the highest HIU setting with the 3.2 mm tip. The highest power was obtained when HIU was applied using a 12.7 mm tip and setting 9 in 250 g of sample. No significant difference (P > 0.05) was observed in PV (0.20 ± 0.01 mEq kg−1) nor OSI (10.05 ± 0.04 h), among the various sonication conditions tested. In addition, no differences were observed in the volatile compounds obtained. These results show that HIU can be used under mild sonication conditions such as the ones needed to change the physical properties of lipids without causing oxidative deterioration.
KW - High-intensity ultrasound
KW - lipid oxidation
KW - sonication
KW - soybean oil
KW - ultrasound
UR - http://www.scopus.com/inward/record.url?scp=85129225818&partnerID=8YFLogxK
U2 - 10.1111/ijfs.15781
DO - 10.1111/ijfs.15781
M3 - Article
AN - SCOPUS:85129225818
SN - 0950-5423
VL - 57
SP - 4473
EP - 4482
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 7
ER -