MARC details
| 000 -LEADER |
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| fixed length control field |
03689nam a22003617a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
M BIO 2013 0007 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240720152652.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160505b2013 xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Language of cataloging |
eng |
| Transcribing agency |
FEU-NRMF MEDICAL LIBRARY |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
english |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
M BIO 2013 0007 |
| 245 ## - TITLE STATEMENT |
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| Title |
Determination of primary lipid oxidation products in cooking oils / |
| Statement of responsibility, etc. |
Section C2; Joel Javate; Anna Belen Ignacio-Alensuela; Mari-Ann B. Bringas; Dolores V. Viliran. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
Fairview, Quezon City: |
| Name of publisher, distributor, etc. |
Department of Biochemistry, FEU-NRMF, |
| Date of publication, distribution, etc. |
2013. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
51 pages: |
| Other physical details |
illustration, tables, photos; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes appendices and bibliographical references. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Abstract: Present medical knowledge advocate the replacement of dietary saturated fats with polyunsaturated fatty acids to decrease the risk of cardiovascular diseases. PUFA-rich foods are therefore recommended Vegetable Oils used for cooking contain mostly PUFA. However, PUFA easily undergo lipid peroxidation by different processes like heating, which yields to the production of different products, such as hydroperoxides, which are said to be absorbed and metabolized in the body. Now, there is growing concern about the possible negative health effects from the intake of oxidized lipids. Little is also known about the degree of lipid peroxidation in such products. This study generally aims to measure the content of primary lipid oxidation products in five types of cooking oils available locally. Statistical data obtained was also used to determine if there is a significant correlation between the number of times heating and the Peroxide Value (PV) of vegetable oils. Five types of vegetable cooking oils were purchased in a local grocery stores. The content of primary lipid oxidation products were measured as peroxide value via iodometric titration. Samples measured were fresh, once heated, twice heated, and thrice heated for each type oil, using temperature (225oC) and time (25 minutes) resembling conditions typically used during cooking. Initially there is a large variation in the peroxide values among the untreated cooking oils with the palm oil having the largest at 4.1meg/kg and the coconut lauric oil having the least at 0.62 meg/kg. A steadily increasing level of peroxide content was noted after three rounds of heating, with values from 1.3 to 5.3 to 7.2 meg/kg and 0.62 to 5.3 meg/kg for palm oil, canola oil and coconut Lauri coil, respectively. In contrast, the soy oil and corn oil exhibited an initial decrease in peroxide level up to the second treatment, before returning to 80% of the initial untreated peroxide values by the third heating, with values of 4.1 to 3.3 meg/kg and 4.0 to 3.3 meg/kg accordingly. High temperature heating, dependent on frequency or duration of heating causes an increase in the peroxide value of some of the tested cooking oils particularly palm oil, canola oil and coconut lauric oil. However, this was not observed on the soya oil and corn oil. The product observed to have the greatest peroxide value upon the third heating was the canola oil. |
| 521 ## - TARGET AUDIENCE NOTE |
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| Target audience note |
Thesis - Department of Biochemistry & Nutrition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
cooking oil |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
lipid peroxidation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
saturated fatty acids |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
polyunsaturated fatty acids |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
hydroperoxide |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Section C2 |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Javate, Joel, MD. |
| Relator term |
adviser |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ignacio-Alensuel, Anna Belen, MD. |
| Relator term |
adviser |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bringas, Mari-Ann B., MD. |
| Relator term |
adviser |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Viliran, Dolores V., MD. |
| Relator term |
adviser |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Room Use |
