The effect of amino acids on the activity of synergists and phenolic antioxidants in two vegetable oils
1987
Ahmed, M.M. (Salahaddin Univ., Arbil province (Iraq). Coll. of Agriculture) | Shehata, A.D.Y. (Alexandria Univ., Alexandria (Egypt). Coll of Agriculture)
The objectives of the present work were to examine the prospects of replacing phenolic antioxidants partially or completely by certain amino acids or their mixtures with ordinary synergists like ascorbic acid, citric acid and ascorbyl palmitate. The results showed an increased synergism between these synergists and some amino acids (AOM and STORAGE methods) in both safflower and local commercial bint oils. On the other hand, when certain individual amino acids in safflower oil replaced half the concentration of TBHQ, HQ, PG, BHT, BHA phenolic antioxidants, the stability values (both methods) were less or comparable to the controls. However, in bint oil, the mixtures of certain amino acids and phenolic antioxidants resulted in an apparent increase in synergism by the OMA stability but not with storage methods thus stressing the importance of using more than one stability test in similar experiments
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