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Antioxidant constituents of peanut oil
- Source :
- Journal of the American Oil Chemists' Society. 71:1245-1249
- Publication Year :
- 1994
- Publisher :
- Wiley, 1994.
-
Abstract
- The components responsible for increased stability of raw peanut oil at a high relative humidity (RH) of 91% were examined in peanut oil and methyl linoleate systems. Of the constituents, the native gums, which were mostly phospholipids and glycolipids, showed increased antioxidant activity at 91% RH. The isolated components of the gums, namely phospholipids and glycolipids, were prooxidant individually or in combination. Tocopherols did not show increased antioxidant activity at 91% RH.
- Subjects :
- Antioxidant
food.ingredient
Chromatography
Chemistry
General Chemical Engineering
medicine.medical_treatment
Organic Chemistry
Phospholipid
food and beverages
Methyl linoleate
Polar lipids
chemistry.chemical_compound
food
Glycolipid
medicine
Peanut oil
lipids (amino acids, peptides, and proteins)
Relative humidity
Subjects
Details
- ISSN :
- 0003021X
- Volume :
- 71
- Database :
- OpenAIRE
- Journal :
- Journal of the American Oil Chemists' Society
- Accession number :
- edsair.doi...........8a9b57cfa6c85c5f7513657d6b995697