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Impact of α-, γ-, and δ-tocopherol on the radiation induced oxidation of rapeseed oil triacylglycerols

✍ Scribed by Robert Braunrath; Bettina Isnardy; Sonja Solar; Ibrahim Elmadfa

Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
189 KB
Volume
79
Category
Article
ISSN
0969-806X

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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)