Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, a...

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Detalles Bibliográficos
Autores principales: Abdul Hamid, Azizah, Pak Dek, Mohd Sabri, Tan, Chin Ping, Mohd Zainudin, Mohd Asraf, Wee Fang, Evelyn Koh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665415/
https://www.ncbi.nlm.nih.gov/pubmed/26785067
http://dx.doi.org/10.3390/antiox3030502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665415/
https://www.ncbi.nlm.nih.gov/pubmed/26785067
http://dx.doi.org/10.3390/antiox3030502

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