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

✍ Scribed by Javidipour, Issa; Tüfenk, Remzi; Baştürk, Ayhan

Book ID
120715670
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
300 KB
Volume
52
Category
Article
ISSN
0022-1155

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Canola oil, with and without added alpha-tocopherol and ascorbyl palmitate, was used to deep-fat frying potatoes once per day for 10 day or once per week for 10 weeks. Changes in chemical and physical properties were monitored. Refractive index, free fatty acids and absorbance at 232 and 270 nm incr