alpha-tocopherol antioxidant role in rancidity of edible oils from vegetable source

被引：0
|
作者：
delaCuesta, PJM
Martinez, ER
Chaparro, MG
机构：
来源：
ANALES DE QUIMICA | 1996年 / 92卷 / 06期
关键词：
olive oil; sunflower oil; vegetable oils; antioxidant; oxidative rancidity;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
It has been studied oxidative rancidity of olive oil, sunflower oil and sunflower oil of high oleic acid in presence of alpha-tocopherol. The influence of the temperature and the antioxidant concentration on peroxidation of said oils through the utilization of 2(2) factorial designs have been analyzed. Besides, it has been realized the kinetic study of the process determining the corresponding kinetic parameters.
引用
收藏
页码：370 / 374
页数：5
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