Experimental and theoretical studies on the effects of fatty acids on the performance of antioxidants in inhibiting the oxidation of selected vegetable oils

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/5071

Title:	Experimental and theoretical studies on the effects of fatty acids on the performance of antioxidants in inhibiting the oxidation of selected vegetable oils
Authors:	Siti Balqis Che Othman
Keywords:	QP 752 .F35 S5 2015 Siti Balqis Che Othman Tesis of PPSA 2015 Fatty acids
Issue Date:	Nov-2014
Publisher:	Terengganu: Universiti Malaysia Terengganu
Series/Report no.:	QP 752 .F35 S5 2015;
Abstract:	The aim of this research project was to study the effects of fatty acids on the performance of synthetic antioxidants in inhibiting the autoxidation of selected vegetable oils. In this study, four types of chain-breaking radical scavengers, BHA, BHT, TBHQ and PG, were utilized to test their performances, experimentally and theoretically in the presence or in the absence of fatty acids. Four types of fatty acids, PA, SA, OA and LA were added at several concentrations ranging from 0.25% w/w to 3.0% w/w.
URI:	http://hdl.handle.net/123456789/5071
Appears in Collections:	Pusat Pengajian Sains Asas

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