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Antioxidants in edible oils

Pallavi, K. (2008) Antioxidants in edible oils. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Antioxidant compounds are gaining importance due to their dual role in the food industry as lipid stabilizers and as chemo-preventive agents which suppress excessive oxidation that causes degenerative disorders like CVD, cataract, cancer, ageing etc. the minor elements in the oils are known to be contributing for radical scavenging effect. This study aims at quantitating the antioxidants in different edible oils and to prove the minor elements of the RBO as efficient antioxidants, so that they can be used as major oils with natural antioxidant capacity in food industry. Lots of work has been done in finding antioxidant molecules in several plant extracts e.g., curcumin, pepper seeds (Gulcin, 2005), clove (Gulcin et al., 2003), essential oil and methanol extract of Marrubium globusum. Several work has also been carried out in analyzing the composition of oils, stabilization of oils by the addition of antioxidants (Zigoneanu et al., 2008). In the present study an attempt been made to find out the radical scavenging capability of edible oils spectrophotometrically by DPPH radical scavenging method. Further, isolation of unsap content from some oils was done to compare antioxidant capacity.
Uncontrolled Keywords: Antioxidant food industry edible oils
Subjects: 600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2008 04:17
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8752

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