Kinetic Characteristics of Oil Natural Antioxidants

Authors

  • I.G. Radzievska National University of Food Technologies, Kyiv
  • O.P. Melnyk National University of Food Technologies, Kyiv

DOI:

https://doi.org/10.15407/scine11.04.030

Keywords:

antioxidant activity, DPPH method, kinetic parameters, oils, oxidation, Tsepalov`s graphical method

Abstract

Oxidation parameters of sunflower, maize, walnut, palm, and palm kernel oils have been defined by Tsepalov`s graphical and DPPH methods. The influence of the oil natural antioxidants and the degree of unsaturation of fatty acids on the oxidation rate has been showed. The methods can be used to predict the oil oxidation stability in the course of storage.

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https://doi.org/10.1021/jf025938l

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Published

2024-08-14

How to Cite

Radzievska, I., & Melnyk, O. (2024). Kinetic Characteristics of Oil Natural Antioxidants. Science and Innovation, 11(4), 30–34. https://doi.org/10.15407/scine11.04.030

Issue

Vol. 11 No. 4 (2015): Science and Innovation

Section

Scientific Framework of Innovation Activity

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