Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils

The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI signif...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2015-02, Vol.52 (2), p.876-884
Hauptverfasser:	Javidipour, Issa, Tüfenk, Remzi, Baştürk, Ayhan
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Engineering Fatty acids Food Food Science Nutrition Oils & fats Olive oil Original Original Article Oxidation Oxidation process Soybeans Studies Vegetable oils
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI significantly decreased ( p
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-013-1086-8