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Role of antioxidants in the storage of Indian mandarin oil.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Girdhari, Lal. (1959) Role of antioxidants in the storage of Indian mandarin oil. Indian Perfumer, 3 (2). pp. 87-94.

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A detailed study on the role played by various antioxidants against agencies like oxygen, moisture, light and temperature causing deteriorating in mandarin oil indicated that lhe maximum deterioration occurred in the presence of oxygen or air, the next being moisture and light. Higher storage temperatures further accelerated the oxidative reactions caused by air, light and moisture. Of the six antioxidants studied viz., NDGA, alpha- Tocopherol, BHA, Oefyl gallate, Propyl gallate and a mixture of hydroquinone and Wheat germ oil, the addition rif NDGA at .05% w/v level was found to offer the greatest protection to the mandarin oil against its deterioration during storage, the next in order of merit being alpha-Tocopherol and BHA.

Item Type: Article
Uncontrolled Keywords: mandarin oil, antioxidants, storage
Subjects: 600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2016 05:36
Last Modified: 28 Jun 2016 05:36
URI: http://ir.cftri.com/id/eprint/5265

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