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Studies on antioxidant activity of tempeh oil
Author(s) -
György P.,
Murata K.,
Sugimoto Y.
Publication year - 1974
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/bf02632389
Subject(s) - rhizopus oligosporus , food science , chemistry , fermentation , safflower oil , autoxidation , cottonseed oil , cottonseed , corn oil , rhizopus , organic chemistry
Various oils, such as soy, cottonseed, corn, safflower, and lard may be protected from autoxidation by the addition, often in small amount, of tempeh oil. Tempeh is obtained from cooked, dehulled soybeans by fermentation with the fungus Rhizopus oligosporus . The oil is extracted from dried tempeh with hexane/alcohol 2:1 and recovered by evaporation of the solvents. This crude oil was used in most of the experiments quoted.