Oxidative rancidity of vegetable oils in the presence of α-tocopherol
DOI:
https://doi.org/10.3989/gya.1995.v46.i6.951Keywords:
Antioxidant, High olaic sunflower oil, Olive oil, Rancidity, Sunflower oilAbstract
The oxidative rancidity of olive oil, sunflower oil and sunflower oil high in oleic acid in the presence of α-tocopherol has been studied. The influence of temperature, antioxidant concentration and unsaturation degree on the peroxidation of these oils have been analysed, and the kinetics study of rancidity process has been realized, deducing a kinetics equation that reproduce the experimental data with an error lower than 5%.
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Published
1995-12-30
How to Cite
1.
Martínez de la Cuesta PJ, Rus Martínez E, Galdeano Chaparro M. Oxidative rancidity of vegetable oils in the presence of α-tocopherol. grasasaceites [Internet]. 1995Dec.30 [cited 2023Dec.9];46(6):349-53. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/951
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Research
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