Premium
Pro‐oxidant effect of some carbonyl compounds in vegetable oils
Author(s) -
Anderson R. H.,
Huntley T. E.
Publication year - 1964
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/bf02661409
Subject(s) - chemistry , browning , anti oxidant , organic chemistry , food science , vegetable oil , antioxidant
Certain carbonyl compounds comparable in structure to those which might be produced in browning degradations of sugars were found to act as pro‐oxidants in vegetable oils. Action of these compounds as pro‐oxidants was apparent in oils held at 57C in open beakers, but not in oils at 99C in the AOM test.