Oxidative stabilization of RBD palm olein under forced storage conditions by old Cameroonian green tea leaves methanolic extract

Oxidative stabilization of RBD palm olein under forced storage conditions by old Cameroonian green tea leaves methanolic extract

Background: Lipid oxidation is responsible for the deterioration of the nutritional and organoleptic qualities of foods. It also leads to the formation in these products of compounds which are harmful for the consumer's health. The synthetic antioxidants used by industries in order to solve thi...

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Bibliographic Details
Main Authors: Hilaire Macaire Womeni, Fabrice Tonfack Djikeng, Bollampalli Anjaneyulu, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad, Michel Linder
Format: Article
Language:English
Published: Elsevier 2016-08-01
Series:NFS Journal
Subjects:
Forced storage
Natural antioxidant
Oxidative stability
Palm olein
Tea leaves
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364615300481

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http://www.sciencedirect.com/science/article/pii/S2352364615300481

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