Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid

Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid

Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-s...

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Main Authors: Sibuea, Posman (Author), Suparmo, Suparmo (Author), Santoso, Umar (Author), Noor, Zuheid (Author), Astuti, Mary (Author), Raharjo, Sri (Author)
Format: EJournal Article
Published: Indonesian Association of Food Technologists, 2014-05-20.
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info:eu-repo/semantics/article
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