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vol. 6, nr. 3 (2005)
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Application of bromocresole purple for quality evaluation of oil pressed from full-fat rape meal
heated in microwave
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Marek Szmigielski, Stanisław Matyka
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| (get PDF )
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Department of Biological Foundations, Faculty of Production Engineering of Food and Feeds Technologies, University of Agriculture, ul. Akademicka 13, 20-950 Lublin |
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vol. 6 (2005), nr. 3,
pp. 815-825
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abstract:
The study confirmed the usefulness of a new analytical method (bromocresole purple index – BCPI) for evaluation of selected quality traits (acid value – AV and peroxide value – PV) of rape oil obtained from full-fat rape meal heated in microwave. Seeds of Polish rape cultivar ‘Kaszub’ ground and heated in microwave under the conditions of one of ten heating intensity variants, in which three thermal radiation levels (350, 500 or 650 W) corresponded to three processing times (60, 120 or 180 s) along with the control unheated sample, were subjected to tests. Experimental data (AV and BCPI as well as PV and BCPI) were processed statistically, which confirmed their interdependence (high correlation coefficient). Applying mathematical approximation, a variety of hypothetical functions of a form: AV = f(BCPI) or PV = f(BCPI) was proposed that would make possible the calculation of the analytical results and replace time-consuming methods (AV and PV) with a simple, fast and sensitive one (BCPI). The credibility of these hypothetical formulas was confirmed, achieving high determination coefficients (R2) for proposed functions in relation to real experimental data.
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keywords:
rape seeds, oil, microwave heating, acidic value, peroxide value, bromocresole purple index, regression equation
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original in:
Polish
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