Antioxidant constituents of peanut oil | Zendy

Gopala Krishna A. G. | Zendy; Prabhakar J. V. | Zendy

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Antioxidant constituents of peanut oil

Author(s) -

Gopala Krishna A. G.,

Prabhakar J. V.

Publication year - 1994

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02540545

Subject(s) - peanut oil , antioxidant , glycolipid , chemistry , food science , raw material , chromatography , biochemistry , organic chemistry

The components responsible for increased stability of raw peanut oil at a high relative humidity (RH) of 91% were examined in peanut oil and methyl linoleate systems. Of the constituents, the native gums, which were mostly phospholipids and glycolipids, showed increased antioxidant activity at 91% RH. The isolated components of the gums, namely phospholipids and glycolipids, were prooxidant individually or in combination. Tocopherols did not show increased antioxidant activity at 91% RH.

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