dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2014-05-20T14:02:02Z | |
dc.date.available | 2014-05-20T14:02:02Z | |
dc.date.created | 2014-05-20T14:02:02Z | |
dc.date.issued | 2009-11-01 | |
dc.identifier | Natural Product Communications. Westerville: Natural Products Inc, v. 4, n. 11, p. 1553-1556, 2009. | |
dc.identifier | 1934-578X | |
dc.identifier | http://hdl.handle.net/11449/21875 | |
dc.identifier | WOS:000271731900019 | |
dc.identifier | 6605948620230104 | |
dc.description.abstract | The synergistic effect of lemon seed extract with tert-butylhydroquinone (TBHQ) in soybean oil subjected to thermoxidation by Rancimat was investigated, and the influence of these antioxidants on alpha-tocopherol degradation in thermoxidized soybean oil. Control, LSE (2,400 mg/kg Lemon Seed Extract), TBHQ (50 mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 degrees C for 20 h. Samples were taken at time 0, 5, 10, 15 and 20 h intervals and analysed for oxidative stability and alpha-tocopherol content. LSE and Mixtures I and 2 showed the capacity of retarding lipid oxidation when added to soya oil and also contributed to alpha-tocopherol retention in oil heated at high temperatures. However, Mixtures I and 2 added to the oil presented a greater antioxidant power, consequently proving the antioxidants synergistic effect. | |
dc.language | eng | |
dc.publisher | Natural Products Inc | |
dc.relation | Natural Product Communications | |
dc.relation | 0.809 | |
dc.rights | Acesso restrito | |
dc.source | Web of Science | |
dc.subject | Antioxidants | |
dc.subject | Tocopherol | |
dc.subject | citrus fruit | |
dc.subject | Thermoxidation | |
dc.title | Oxidative Stability and alpha-Tocopherol Retention in Soybean Oil with Lemon Seed Extract (Citrus Limon) under Thermoxidation | |
dc.type | Artículos de revistas | |