Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1187-1192

  Szydłowska Czerniak, Aleksandra ^a   Trokowski, Konrad ^a   Karlovits, György ^b   Szłyk, Edward ^a  

^a NICOLAUS COPERNICUS UNIVERSITY   (Poland)

^b Bunge Europe Poland   (Poland)

Author keywords

Antioxidant capacity; Palm oils; Phenolic and carotenoid compounds; Refining process

Indexed keywords

ANTIOXIDANT CAPACITY; CAROTENOID COMPOUNDS; METHANOLIC EXTRACTS; PALM OIL; PHENOLICS; REFINING PROCESS; TOTAL CAROTENOIDS; TOTAL CONTENT; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS;

PIGMENTS; REFINING; VEGETABLE OILS;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAROTENOID; PALM OIL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATIONAL STUDY; FERRIC REDUCING ANTIOXIDANT POWER; TOTAL CAROTENOID CONTENT; TOTAL PHENOLIC CONTENT;

EID: 79960200671     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.101     Document Type: Article

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