Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

The oxidation rate of vegetable oils strongly depends on the content of polyunsaturated fatty acids, natural antioxidants and prooxidants. The resistance of oil against oxidation thus depends very much on the linoleic acid content. Virginia peanut oil (a traditional cultivar, containing 30% linoleic...

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Bibliographic Details
Main Authors:	A. Zainuddin, J. Parkányiová, L. Parkányiová, J. Pokorný, H. Sakurai
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Series:	Czech Journal of Food Sciences
Subjects:	food emulsions high-oleic oil metal catalysis oxidation peanut oil
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0014_comparison-of-oxidative-resistance-of-traditional-and-high-oleic-peanut-oils-in-emulsions.php

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