Abstract
Freshly milled wheat flour has a pale yellow color due to its carotenoids content. Benzoyl peroxide is a bleaching agent typically used to give such flour a better appearance. This free-radical initiator promotes carotenoids oxidation, thereby producing less colored compounds, and benzoic acid is a main final product. Samples of wheat flour were treated with 150 ppm of benzoyl peroxide to begin a bleaching process, and then subjected to ethyl ether extraction at different intervals of time. Benzoyl peroxide and benzoic acid levels in these extracts were monitored by means of HPLC in individual experiences. The resulting concentration of benzoyl peroxide after 9 days of contact with the bleaching agent was 11 ppm, dropping afterward to nondetectable levels. A maximum value for benzoic acid of 16 ppm was found after 12 h of bleaching. Subsequently this level decreased continuously until reaching a residual value of 6 ppm after 3 months.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
