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Comparative evaluation of antioxidants for groundnut oil and its hydrogenated products.

Sahasrabudhe, M. R. (1953) Comparative evaluation of antioxidants for groundnut oil and its hydrogenated products. Journal of Scientific and Industrial Research, 12B. pp. 63-67.

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Abstract

Eight common antioxidants have been evaluated for their antioxygenic efficiencies at concentrations of 0-01-0·10 per cent in refined and hydrogenated groundnut oils by the active oxygen method. Synergistic effect of citric acid and the combined effects of some of the antioxidants have also been determined. Butylated hydroxy anisole and propyl gallate appear to be most effective as individual antioxidants, as well as in mixtures with citric acid and lecithin.

Item Type: Article
Uncontrolled Keywords: antioxidants, edible products, groundnut oil, hydrogenated product
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 09:58
Last Modified: 14 Aug 2012 09:58
URI: http://ir.cftri.com/id/eprint/3552

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