A study of the antioxidant effectiveness of several compounds on vegetable fats and oils View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1944-06

AUTHORS

K. F. Mattil, L. J. Filer, H. E. Longenecker

ABSTRACT

1. A number of compounds and combinations of compounds have been examined for antioxidant properties. 2. The most effective single compound was gallic acid, although NDGA, ascorbic acid and ascorbyl palmitate each about doubled the keeping time of any given vegetable fat or oil. 3. Amino acids were negative with the exception of methionine. 4. NDGA in combination with either citric acid or phosphoric acid showed marked synergism. These combinations were very effective antioxidants. More... »

PAGES

160-161

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02549478

DOI

http://dx.doi.org/10.1007/bf02549478

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1024743222


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