Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.

  title={Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.},
  author={Pitchaon Maisuthisakul and Rungnaphar Pongsawatmanit and Michael H. Gordon},
  journal={Journal of agricultural and food chemistry},
  volume={54 7},
The antioxidant activity of an extract from Teaw (Cratoxylum formosum Dyer) leaves was studied in soybean oil and soybean oil-in-water emulsions. Samples containing the extract or reference antioxidants including chlorogenic acid, which comprises 60% of the Teaw extract, were stored at 60 degrees C and analyzed periodically for peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) to allow both hydroperoxides and hydroperoxide degradation products to be monitored. Chlorogenic… CONTINUE READING


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