| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313335 |
| ISSN: | 0100-4042 |
| Autores: | Osawa, Cibele Cristina1 Goncalves, Lireny Ap. Guaraldo Ragazzi, Sidnei2 |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil 2Universidade Estadual de Campinas, Departamento de Estatistica, Campinas, Sao Paulo. Brasil |
| Año: | 2006 |
| Periodo: | Jun |
| Volumen: | 29 |
| Número: | 3 |
| Paginación: | 593-599 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Free fatty acids are a measure of evaluating fats and oils, submitted to abusive conditions, besides being a quality characteristic of edible vegetable oils. The official method of determination (AOCS Ca 5a-40, 2004) is based on titration, using phenolphthalein as an indicator. For crude and degummed oils, the titration end point is difficult to be observed due to the high level of pigments, resulting in dark solutions. In this case and others, such as self-life studies, in which sample quantities are limited, potentiometric titration may be a very good alternative |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Acidos grasos libres, Titulación potenciométrica, Calidad del aceite, Calidad de la grasa |
| Keyword: | Chemistry, Food chemistry, Free fatty acids, Potentiometric titration, Oil quality, Fat quality |
| Texto completo: | Texto completo (Ver HTML) |
