Author/Authors :
Hamilton، نويسنده , , R.J. and Kalu، نويسنده , , C. and Prisk، نويسنده , , E. and Padley، نويسنده , , F.B. and Pierce، نويسنده , , H.، نويسنده ,
Abstract :
A review of the chemistry of free radicals in lipids is presented. The keeping qualities of fish oil, sunflower oil and maize oil are studied with the peroxide value compared to their sensory evaluations. The levels of tocopherols in the three oils do not appear to account for their respective stabilities. Maize oil in the presence of fish oil remains unaffected by oxidation for lengthy periods. In attempting to obtain fractionation of the maize oil, a novel chromatographic medium was used which maintained the good keeping qualities of maize oil.
