Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil

Abstract

Phenolic compounds (gallic acid, ellagic acid and quercetin) and carotenoids (β-carotene and retinol) were used to evaluate effects of antioxidant on refined hazelnut oil. Peroxide value (PV), free fatty acid (FFA), iodine value (IV) and color analysis were made on hazelnut oil 120 days stored in the 40 °C, light and airy condition. In oil sample PV were… (More)
DOI: 10.1007/s00003-010-0644-5

Topics

3 Figures and Tables

Cite this paper

@article{Yalcin2010AntioxidativeEO, title={Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil}, author={Dr. Hasan Yalcin}, journal={Journal f{\"u}r Verbraucherschutz und Lebensmittelsicherheit}, year={2010}, volume={6}, pages={353-358} }