Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil

Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil

The antioxidant capacities of three derivatives of hydroxybenzoic acids (Gentisic acid, protochatechuic acid and vanillic acid) in sardine oil were compared. Peroxide value, conjugated diene value, p-anisidine value and thiobarbituric acid reactive substances (TBARS) value were assessed to determine...

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Bibliographic Details
Main Authors: Vaisali Chandrasekar, Prasanna D. Belur, I. Regupathi
Format: Article
Language:English
Published: Tomsk Polytechnic University 2016-12-01
Series:Resource-Efficient Technologies
Subjects:
Antioxidants
Oxidative stability
Sardine oil
Hydroxybenzoic acids
Primary oxidation
Secondary oxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S2405653716300938

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http://www.sciencedirect.com/science/article/pii/S2405653716300938

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