Evaluation of antioxidants for cod liver oil by chemiluminescence and the rancimat method

Commercial blends of natural antioxidants,viz., tocopherol concentrates, rosemary extracts, sage extracts, and lecithins, were tested for their ability to stabilize cod liver oil. The antioxidants were tested by using the Rancimat apparatus at 80°C and by a method based on hypochlorite‐activated che...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1995-05, Vol.72 (5), p.553-557
Hauptverfasser:	Burkow, Ivan C., Vikersveen, Line, Saarem, Kristin
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant evaluation autoxidation Biological and medical sciences chemiluminescence cod liver oil Fat industries Food industries Fundamental and applied biological sciences. Psychology lecithin natural antioxidants Rancimat rosemary sage sensory tocopherol
Online-Zugang:	Volltext
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