Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil

This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid,...

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Detalles Bibliográficos
Autores principales: Falade, Ayodeji Osmund, Oboh, Ganiyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745487/
https://www.ncbi.nlm.nih.gov/pubmed/26904665
http://dx.doi.org/10.1155/2015/806524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745487/
https://www.ncbi.nlm.nih.gov/pubmed/26904665
http://dx.doi.org/10.1155/2015/806524

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