Propositions of working out and applying of phenolic compounds preparations from some plants as antioxidants
1997
Sokol-Letowska, A. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Przetworstwa Owocow i Warzyw)
The purpose of the study was estimation of susceptibility of phenolic compounds from some plants for enzymatic and thermal degradation. Furthermore, the object of this work was to obtain preparations of these compounds and analysis of their antioxidative activity in oils and fats. The subject of out investigation were: hawthorn fruits, dwarf japanese quince fruits, and grape seeds as a source of flavanols, chokeberry as a source of anthocyanins and roots of skullcap rich in flavones. Evening primrose oil and sunflower oil, purged from natural phenols were oxidized in 30 deg C with the addition of procyanidins preparations. In samples stored for over 60 days, oil oxidation products were measured
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