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Antioxidant activities of α- and γ-tocopherols in the oxidation of rapeseed oil triacylglycerols

✍ Scribed by Anna-Maija Lampi; Leena Kataja; Afaf Kamal-Eldin; Piironen Vieno

Publisher
Springer-Verlag
Year
1999
Tongue
English
Weight
537 KB
Volume
76
Category
Article
ISSN
0003-021X

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Dissimilarity of the oxidations of rapes
Dissimilarity of the oxidations of rapeseed and butter oil triacylglycerols and their mixtures in the absence of tocopherols
✍ Lampi, Anna-Maija; Piironen, Vieno 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 227 KB 👁 2 views

Although fatty acid composition is the most important attribute used to control oxidation stability, all edible oils are aþ ected by lipid oxidation irrespective of whether they are highly unsaturated or not. The aim of the study was to compare the oxidation of rapeseed oil (RO) and butter oil (BO)