Tea seed oil

This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C.

10p chauchaungayxua12 09-07-2021 14 2   Download