Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols

K. Mińkowski

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S179-S182

Abstract: It was stated that plant oils rich in alpha linolenic acid (flaxseed oil) and γ-linolenic acid (borago oil) become subject to oxidation processes very easily. One of the methods to increase their oxidative stability is to introduce antioxidants. In this work addition of antioxidants resulted each time in longer induction period depending on kind and dose applied. The mixture of alpha tocopherol, ascorbyl palmitate and lecithin was the most effective both in flaxseed oil and borago oil.

Keywords: flaxseed oil; borago oil; triacylglycerol; antioxidants; oxidative stability (search for similar items in EconPapers)
Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/artkey/cjf-2004 ... triacylglycerols.php (text/html)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10654-cjfs

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().