Mechanistic insights of free radical scavenging-driven stabilization of edible oils and their shelf life extension using CeO

• Tác giả: Debabrata Bera, Sreemoyee Chakraborty, Chandan Kumar Ghosh, Lakshmishri Roy, Kumar Riddhiman Sahoo
• Ngôn ngữ: eng
• Ký hiệu phân loại: 272.3 Persecutions of Waldenses and Albigenses
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 190832

Tóm tắt

The rapid production of reactive oxygen species (ROS) due to lipid peroxidation of unsaturated bonds in wholesome vegetable oil during its storage and utilization happens to be the most alarming cause of concern in the edible oil industry. In researching for an ideal candidate to be used as an antioxidant, it has been identified that engineered CeO