Experimental and theoretical studies on the effects of fatty acids on the performance of antioxidants in inhibiting the oxidation of selected vegetable oils
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Date
2014-11
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Terengganu: Universiti Malaysia Terengganu
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.
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Keywords
QP 752 .F35 S5 2015, Siti Balqis Che Othman, Tesis of PPSA 2015, Fatty acids