The effects of flavonoids on the thermal autoxidation of palm oil and other vegetable oils determined by differential scanning calorimetry
作者： T.A. Pereira , N.P. Das
DOI: 10.1016/0040-6031(90)80212-H
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摘要: Abstract The oxidation times of refined, bleached, deodorised (RBD) palm oil, stabilised by various antioxidants, were measured differential scanning calorimetry (DSC). Using induction time for the 443 K isotherm, antioxidant efficiency was found to decrease in order: myricetin s morin diphenyl disulphide quercetin = propyl gallate kaempferol retinol α-tocopherol ergocalciferol nordiguaretic acid (NDGA) butylated hydroxy anisole (BHA). peak temperature and RBD olein, stearin, kernel corn sunflower soyabean olive peanut coconut butter margarine using calorimetry. From DSC studies, it evident that oil has a better oxidative stability than oils as frying medium. Determination provides fast reliable method detection adulteration fats oils. Myricetin be good inhibition lipid peroxidation when are heated at higher temperatures.
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