Antioxidant constituents of peanut oil
| Autor: | A. G. Gopala Krishna, J. V. Prabhakar |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
Antioxidant
food.ingredient Chromatography Chemistry General Chemical Engineering medicine.medical_treatment Organic Chemistry Phospholipid food and beverages Methyl linoleate Polar lipids chemistry.chemical_compound food Glycolipid medicine Peanut oil lipids (amino acids peptides and proteins) Relative humidity |
| Zdroj: | Journal of the American Oil Chemists' Society. 71:1245-1249 |
| ISSN: | 0003-021X |
| DOI: | 10.1007/bf02540545 |
| Popis: | The components responsible for increased stability of raw peanut oil at a high relative humidity (RH) of 91% were examined in peanut oil and methyl linoleate systems. Of the constituents, the native gums, which were mostly phospholipids and glycolipids, showed increased antioxidant activity at 91% RH. The isolated components of the gums, namely phospholipids and glycolipids, were prooxidant individually or in combination. Tocopherols did not show increased antioxidant activity at 91% RH. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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