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Electrochemical Study on Rancidity of a Soybean Oil  

Hong, Kang Hee (School of Life Science Engineering, Daebul Uiversity)
Kim, Hee Cheol (School of Life Science Engineering, Daebul Uiversity)
Park, Byung Ho (Kumho R & D Center)
Lee, Sang Mi (School of Life Science Engineering, Daebul Uiversity)
Jeong, Byeong Goo (Department of Electricity, Sunghwa College)
Kim, Kyung Nam (School of Life Science Engineering, Daebul Uiversity)
Ko, Young Chun (School of Life Science Engineering, Daebul Uiversity)
Publication Information
Analytical Science and Technology / v.15, no.4, 2002 , pp. 388-391 More about this Journal
Abstract
Rancidity of a soybean oil is investigated by an electrochmical method. The redox process of the soybean oil is totally irreversible and diffusion-controlled reaction. As scan rates are faster, the anodic peak potential of the soybean oil is shifted to the positive potential and the anodic current is increased. The anodic peak potentials of the soybean oil is not rarely changed up to open-42 days in the both atmosphere and room temperature. After the open times, the anodic peak potential is largely shifted to a negative direction. This indicates the oxidation of the soybean oil becomes easier. The anodic peak current of the soybean oil is decreased gradually up to open-42 days. But after the open times, the anodic peak current increases suddenly. It must be due to the formation of a carbonyl group owing to rancidity of the soybean oil.
Keywords
soybean oil; rancidity; cyclic voltammetry;
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