Study of inhibition properties of the oxidative processes in vegetal oil using Rhamnaceae antioxidants;Studiul proprietǎţilor de inhibare a proceselor oxidative din uleiurile vegetale folosind antioxidanţi din familia Rhamnaceae

Revista de Chimie

Volumn 57, Issue 11, 2006, Pages 1119-1122

  Pop, Mariana ^a   Glevitzky, Mirel ^a   Cacig, Svetlana ^a   Lupea, Alfa Xenia ^a  

^a POLITEHNICA UNIVERSITY OF TIMISOARA   (Romania)

Author keywords

Antioxidants; Oxidative deterioration; Peroxide value

Indexed keywords

EID: 33847224120     PISSN: 00347752     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. NAZ, S., YIDDIQUI, B., YHEIKH, H., SAYEED S.A., Determination of Olive, Corn and Soybean Oils Due to Air, Light, Heat and Deep-Frying, Departament of Food Science and Technology, University of Kavrachi, Kavrachi 75270, Pakistan, 2003.
2. LUPEA, A.X., Transformǎri ale biocompuşilor procesaţi în scop alimentar, Editura CEPUSM, Chişinǎ u, 2004.
3. ABRAMOVIC, H., ABRAM, V., Physico-Chemical Properties, Composition and Oxidative Stability of Camelina Sativa Oil, Food Technol. Biotechnol., 43 (1), 2005, p. 63-70.
4. MOUSE, A., ERUZ, I. M., FRANCO, D., DOMINGUEZ J.M., Natural Antioxidants from Residual Sources, Departament of Chemical Engineering, Univ. Santiago, Spania.
5. *** AOAC Official Method 965.33 Peroxid Value of Oils and Fats. Titration Method, 1996
6. *** IUPAC Standard Methods for the Analyzis of Oils Fats and Derivaties, 7 th ed., 1987
7. TODINCA, T., GEANTǍ, M., Modelarea şi Simularea Proceselor Chimice, Editura Politehnica, Timişoara, 1999, p.174-175.
8. DRUMM, T. D., SPANIER, A. M., J. Agric. Food Chem., 39, 1991, p. 336