Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying
Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, a...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2014-07-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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