Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter-fat)

Journal of the Science of Food and Agriculture

Volumn 80, Issue 4, 2000, Pages 522-526

  Puravankara, D ^a,b   Boghra, V ^a   Sharma, R S ^a  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

^b Lucerne Foods   (Canada)

Author keywords

Antioxygenic indices; Buffalo ghee (butter fat); Butylated hydroxy anisole (BHA); Chromatography; Extraction; Isolation; Mango seed kernel; Natural antioxidant; Peroxide; Phenolic; Phospholipid; Synthetic antioxidant

Indexed keywords

ANTIOXIDANT; BUFFALO; CONCENTRATION RESPONSE; GHEE; MANGIFERA INDICA; PHENOL DERIVATIVE; PHOSPHOLIPID; SOLVENT EXTRACTION;

EID: 0034010190     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(200003)80:4<522::AID-JSFA560>3.0.CO;2-R     Document Type: Article

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