The effects of tomato extracts on the oxidative stability of palm olein

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/6631

Title:	The effects of tomato extracts on the oxidative stability of palm olein
Authors:	Sin Siew Peng
Keywords:	Sin Siew Peng LP 16 FST 6 2005
Issue Date:	2005
Publisher:	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia
Abstract:	In this study, tomato (Lycopersicon esculentum) was extracted by methanol and hexane respectively. Methanolic extract was subfractionated by liquid-liquid partition using dichloromethane, ethyl acetate, butanol and water. The structures of all tomato extracts were analyzed by using thin-layer chromatography (TLC), Fourier-transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy.
URI:	http://hdl.handle.net/123456789/6631
Appears in Collections:	Fakulti Sains dan Teknologi

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