| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541556 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠The impact of refining process on antioxidant capacity of palm oils was evaluated. ⺠Antioxidant capacity of palm oils was determined by FRAP and DPPH methods. ⺠The crude palm oils are rich in hydrophilic and lipophilic antioxidants. ⺠Antioxidants content in palm oils correlated with their antioxidant capacity. ⺠The refining process decreased antioxidant capacity of palm oils.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Aleksandra SzydÅowska-Czerniak, Konrad Trokowski, György Karlovits, Edward SzÅyk,