Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability

The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation proc...

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Bibliographic Details

Published in:	Foods
Main Authors:	Yuchen Ma, Guangyi Wang, Zeyuan Deng, Bing Zhang, Hongyan Li
Format:	Article
Language:	English
Published:	MDPI AG 2023-06-01
Subjects:	vegetable oils fatty acids endogenous antioxidants oxidative stability Rancimat accelerated oxidation
Online Access:	https://www.mdpi.com/2304-8158/12/11/2273