Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil
This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid,...
| Published in: | International Journal of Food Science |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2015-01-01
|
| Online Access: | http://dx.doi.org/10.1155/2015/806524 |