Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

Journal of Food Science and Technology

Volumn 47, Issue 2, 2010, Pages 162-165

  Yang, Cheul Young ^a   Mandal, Prabhat K ^b   Han, Kyu Ho ^c   Fukushima, Michihiro ^c   Choi, Kangduk ^d   Kim, Cheon Jei ^b   Lee, Chi Ho ^b  

^a Eulji University   (South Korea)

^b Konkuk University   (South Korea)

^c OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^d Hankyong National University   (South Korea)

Author keywords

Capsaicin; Chemiluminiscence; Rancidity; Red pepper oil; Thermal oxidative stability; Tocopherol

Indexed keywords

CAPSAICIN; CHEMILUMINISCENCE; RANCIDITY; RED PEPPERS; THERMAL OXIDATIVE STABILITY; TOCOPHEROL;

ACIDS; DRYING OILS; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE;

STABILITY;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; GLYCINE MAX;

EID: 78149414253     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0032-2     Document Type: Article

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