Forced oxidation of sunflower oil

GUȚU, Crina

dc.contributor.advisor	SUBOTIN, Iurie
dc.contributor.author	GUȚU, Crina
dc.date.accessioned	2022-10-19T10:34:41Z
dc.date.available	2022-10-19T10:34:41Z
dc.date.issued	2020
dc.identifier.citation	GUȚU, Crina. Forced oxidation of sunflower oil. In: Student in Bucovina: International Conference for Students, 18th December 2020. Suceava: Abstracts, 2020, p. 32. ISSN 2068 – 7648.	en_US
dc.identifier.issn	2068–7648
dc.identifier.uri	http://repository.utm.md/handle/5014/21564
dc.description.abstract	This article investigates the processes that take place during the forced thermo-oxidation of sunflower oil. The results obtained in the study showed a major impact of thermo-oxidation on the physico-chemical indicators of the studied oil. The acidity index of fresh sunflower oil increased 13.7 times, with a value of 2.46 mg KOH/g of fat for the thermo-oxidized oil compared to the initial value of 0.180 mg KOH/g of fat. The thermooxidation of sunflower oil caused a significant decrease of the saponification index, which indicates a significant degree of polymerization and leads to viscosity increase of the studied sunflower oil. The accumulation of hydroperoxides and triacylglycerides that have hydroxyl functions have facilitated the course of polymerization reactions, which are to increase the viscosity of thermo-oxidized studied sunflower oil.	en_US
dc.language.iso	en	en_US
dc.publisher	Stefan cel Mare University of Suceava, Romania	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	sunflower oil	en_US
dc.subject	oil oxidation	en_US
dc.title	Forced oxidation of sunflower oil	en_US
dc.type	Article	en_US