Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven-Reference-Cited by-同舟云学术

Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven

Published:2020 Issue:3 Volume:69 Page:167-183
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Loganathan Radhika¹²,Tarmizi Azmil Haizam Ahmad¹,Vethakkan Shireene Ratna²,Teng Kim-Tiu¹

Affiliation:

1. Malaysian Palm Oil Board

2. Department of Medicine, Faculty of Medicine, University of Malaya

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/3/69_ess19209/_pdf

Reference42 articles.

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2. 2) Kushairi, A.; Singh, R.; Ong-Abdullah, M. The oil palm industry in Malaysia: Thriving with transformative technologies. J. Oil Palm Res. 29, 431-439 (2017).

3. 3) Seppanen, C.M.; Song, Q.; Saari Csallany, A. The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems. J. Am. Oil Chem. Soc. 87, 469-481 (2010).

4. 4) Chen, W.-A.; Chiu, C.P.; Cheng, W.-C.; Hsu, C.-K.; Kuo, M.-I. Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods. J. Food Drug Anal. 21, 58-65 (2013).

5. 5) Schroeder, M.T.; Becker, E.M.; Skibsted, L.H. Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil. J. Agric. Food Chem. 54, 3445-3453 (2006).

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