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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1007/s11239-015-1180-z

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0975-8402

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Effect of ascorbyl palmitate on oxidative stabilit

Authors: Issa Javidipour Remzi Tüfenk Ayhan Baştürk
Publish Date: 2013/07/20
Volume: 52, Issue: 2, Pages: 876-884
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Abstract

The effects of 400 ppm ascorbyl palmitate AP on fatty acids composition tocopherol peroxide value PV and malonaldehyde MAD contents of refined cottonseed oil CO and virgin olive oil OO during chemical interesterification CI and storage at 60 °C for 28 days were investigated CI significantly decreased p  005 the tocopherol contents of CO and OO PVs and MAD contents of oil samples considerably increased up to 20 min of CI followed by a reduction at 30 min The unsaturated fatty acids/saturated fatty acids UFA/SFA ratios of the samples showed slight but significant p  005 reduction during accelerated oxidation process Oils with added 400 ppm AP had higher tocopherol and lower PVs and MAD contents than their counterparts without AP during CI and storage at 60 °C AP increased the oxidative stability of interesterified and noninteresterified CO and OO

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  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
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  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
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