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vol. 8, nr. 1 (2006)
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Application of bromocresole purple index (bcpi) for estimation of α -tocopherol content at microwave heating of bruised rapeseeds
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Marek Szmigielski1, Jolanta Rubaj2, Stanisław Matyka1
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1 Department of Biological Basis of Food and Feed Technology, Faculty of Production Engineering, Lublin Agricultural University, ul. Akademicka 13, 20-950 Lublin |
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2 National Research Institute of Animal Production – Kraków, National Laboratory of Feed – Lublin, ul. Chmielna 2, 20-079 Lublin |
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vol. 8 (2006), nr. 1,
pp. 251-262
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abstract:
The authors tested the usefulness of a new analytical method (bromocresole purple index – BCPI) for the evaluation of α-tocopherol content (AE) in rapeseed oil obtained from microwaved full-fat rapeseed meal. Rapeseed of Lisek cv., ground and microwaved under conditions of one of nine radiation intensity variants in which every radiation power level (350, 500 or 650 W) corresponded to three thermal processing times (60, 120 or 180 seconds), along with a single untreated sample (control), was subjected to tests. Experimental data from the tests (AE and BCPI) were statistically processed, confirming their interdependence (high correlation coefficient), and, by applying mathematical approximation, a variety of hypothetical functions of AE = f(BCPI) form was proposed, which would allow for mutual conversion of results of the analyses and for replacement of the time-consuming and complicated AE method with the simple, fast and sensitive BCPI method. Credibility of these hypothetical formulae was confirmed by high determination coefficients (R2) of the proposed functions in relation to real experimental data.
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keywords:
rapeseed, rapeseed oil, microwave heating, tocopherol content, bromocresole purple index – BCPI, regression equation
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original in:
Polish
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