Effectiveness of antioxidants in refined, bleached avocado oil

Autor:	M. J. Werman, I. Neeman
Rok vydání:	1986
Předmět:	Antioxidant Ethoxyquin genetic structures Autoxidation General Chemical Engineering medicine.medical_treatment Organic Chemistry food and beverages chemistry.chemical_compound chemistry medicine Organic chemistry sense organs Food science Tocopherol Avocado Oil Propyl gallate
Zdroj:	Journal of the American Oil Chemists’ Society. 63:352-355
ISSN:	1558-9331 0003-021X
DOI:	10.1007/bf02546045
Popis:	The addition of antioxidants propyl gallate (PG), α-tocopherol and ethoxyquin at a level of 250 ppm to refined, bleached avocado oil resulted in the retardation of the oxidative deterioration of the oil when it was stored in the dark at room temperature, exposed to daylight at room temperature (on the shelf) and at 60 C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3807ff6c04dfa2c16658cb43729f120a https://doi.org/10.1007/bf02546045 Zobrazit plný text záznamu Full text from SpringerLink Plný text