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Effects of oxidized α-, γ- and δ-tocopherols on the oxidative stability of purified soybean oil

✍ Scribed by Mun Y. Jung; David B. Min

Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
398 KB
Volume
45
Category
Article
ISSN
0308-8146

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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