The kinetic characteristics of natural antioxidants in vegetable oils

被引：0
|
作者：
Khrapova, N. G. [1 ]
Skibida, I. P. [1 ]
Misin, V. M. [1 ]
机构：
[1] Russian Acad Sci, Emanuel Inst Biochem Phys, Moscow 117977, Russia
来源：
RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B | 2010年 / 4卷 / 03期
关键词：
ASCORBIC-ACID;
D O I：
10.1134/S199079311003019X
中图分类号：
O64 [物理化学（理论化学）、化学物理学]; O56 [分子物理学、原子物理学];
学科分类号：
070203 ; 070304 ; 081704 ; 1406 ;
摘要：
The total content and activity of natural antioxidants of the phenol type in coconut, palm, corn, and rice oils were measured by the chemiluminescent method. The existence of antioxidants of two types in palm and rice oils was shown. The synergistic action of citric acid in the presence of tocopherol was observed for the example of coconut oil.
引用
收藏
页码：492 / 496
页数：5
相关论文
共 50 条
  • [1] The kinetic characteristics of natural antioxidants in vegetable oils
    N. G. Khrapova
    I. P. Skibida
    V. M. Misin
    Russian Journal of Physical Chemistry B, 2010, 4 : 492 - 496
  • [2] ANTIOXIDANTS FOR VEGETABLE-OILS
    SHERWIN, ER
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (06) : 430 - 436
  • [3] The use of antioxidants in vegetable oils - A review
    Aluyor, Emmanuel O.
    Ori-Jesu, Mudiakeoghene
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2008, 7 (25): : 4836 - 4842
  • [4] Influence of Deep Frying on the Unsaponifiable Fraction of Vegetable Edible Oils Enriched with Natural Antioxidants
    Orozco, Mara I.
    Priego-Capote, Feliciano
    Luque de Castro, Maria D.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (13) : 7194 - 7202
  • [5] Determination of antioxidants in vegetable insulating oils by HPLC
    Fang, Yuan
    Luo, Yunbai
    Yu, Ping
    JOURNAL OF RENEWABLE AND SUSTAINABLE ENERGY, 2016, 8 (03)
  • [6] Evaluation of antioxidants for vegetable oils at elevated temperatures
    Federal Inst of Materials Research, and Testing, Berlin, Germany
    Lubr Sci, 2 (95-117):
  • [7] KINETIC LAWS GOVERNING INHIBITION OF OXIDATION OF MINERAL-OILS BY NATURAL ANTIOXIDANTS
    GERCHIKOV, AY
    TEREGULOVA, AN
    KOZHAYEVA, NS
    PROKOFYEV, KV
    PETROLEUM CHEMISTRY, 1992, 32 (05) : 429 - 433
  • [8] A kinetic model for bleaching vegetable oils
    de Oliveira, CG
    Porto, LM
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2005, 82 (07) : 537 - 542
  • [9] Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils
    Redondo-Cuevas, Lucia
    Castellano, Gloria
    Raikos, Vassilios
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2017, 52 (11): : 2422 - 2428
  • [10] Effect of continuous usage on the natural antioxidants of vegetable oils during deep-fat frying
    Adu, O. B.
    Fajana, O. O.
    Ogunrinola, O. O.
    Okonkwo, U., V
    Evuarherhe, P.
    Elemo, B. O.
    SCIENTIFIC AFRICAN, 2019, 5
12345