Paper Title :Influence of Light and Temperature on Lipid Oxidation and Colour Changes of Corn Oil Including Curcumin

Author :Maryam Asnaashari, Reza Farahmandfar, Reza Esmaeilzadehkenari

Article Citation :Maryam Asnaashari ,Reza Farahmandfar ,Reza Esmaeilzadehkenari , (2017 ) " Influence of Light and Temperature on Lipid Oxidation and Colour Changes of Corn Oil Including Curcumin " , International Journal of Advances in Science, Engineering and Technology(IJASEAT) , pp. 38-41, Volume-5, Issue-3, Spl. Iss-1

Abstract : In order to introduce a natural antioxidant for food industry, the active substance of turmeric rhizome (curcumin) was extracted and identified with thin layer chromatography (TLC) and nuclear magnetic resonance (NMR). To evaluate the lipid oxidation and colour changes of corn oil samples, including different concentrations of curcumin (0.02%, 0.04% and 0.08%) stored at 25˚C and 45˚C in lightness and darkness, the Iodine value (IV), acid value (AV) and L* a* b* values for colour changes during 90 days monitored. The result of TLC analysis and NMR spectra corroborated the chemical structure of curcumin. Results from IV and AV showed that increasing curcumin concentration leads to decreasing the oxidation rate significantly.The results from the colour changes of the samples showed the total colour change (ΔE) in darkness and lightness was thoroughly different. But temperature had not any significant effect. Keywords - Corn oil, Colour changes, Curcumin, Natural antioxidant, Iodine value, Acid value

Type : Research paper

Published : Volume-5, Issue-3, Spl. Iss-1

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