Please use this identifier to cite or link to this item: https://idr.l3.nitk.ac.in/jspui/handle/123456789/14659
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dc.contributor.authorMishra S.K.
dc.contributor.authorBelur P.D.
dc.contributor.authorIyyaswami R.
dc.date.accessioned2021-05-05T10:11:47Z-
dc.date.available2021-05-05T10:11:47Z-
dc.date.issued2021
dc.identifier.citationInternational Journal of Food Science and Technology , Vol. 56 , 1 , p. 1 - 12en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.14716
dc.identifier.urihttp://idr.nitk.ac.in/jspui/handle/123456789/14659-
dc.description.abstractEdible oils industry is using synthetic and natural antioxidants to enhance the oxidative stability of bulk edible oils. Due to safety concerns of BHA, BHT and TBHQ, there is an ongoing effort to find an effective and safe replacement. Finding a safe antioxidant or its synergistic mixture, which delays, retard or prevent the oxidation of bulk oil without changing the colour or flavour upon addition is a challenge. In this review, a brief account of chemical basis of oxidative deterioration of the stored oil is given. The effectiveness of most widely experimented antioxidants such as tocopherols, carotenoids, ascorbic acid and its derivatives, lignan compounds, flavonoids, polyphenols and phenolic acids in various edible oils have been reviewed. Further, the synergistic and antagonistic combination of these antioxidants in controlling oxidative degradation of edible oils has been discussed. © 2020 Institute of Food, Science and Technology (IFSTTF)en_US
dc.titleUse of antioxidants for enhancing oxidative stability of bulk edible oils: a reviewen_US
dc.typeReviewen_US
Appears in Collections:5. Miscellaneous Publications

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