Indonesian Food and Nutrition Progress
Vol 1, No 1 (1994)

Effects of Eugenol on Thermal Autoxidation of Palm Oil

B Purwono (Gadjah Mada University)
M Muchalal (Gadjah Mada University)
C Anwar (Gadjah Mada University)

Article Info

Publish Date
19 May 2014

Abstract

The effects of eugenol on the thermal autoxidation of palm oil were studied in the 40 – 97oC range under atmospheric air system. The antiperoxidative action of eugenol was indexed by measuring peroxide number and methyl esters of fatty acids from palm oil. The eugenol isolated from clove leaf oil exhibited activity as a potential antioxidant for use in mild temperature against thermal autoxidation

Copyrights © 1994




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Indonesian Food and Nutrition Progress
Website

Abbrev

ifnp

Publisher

Universitas Gadjah Mada

Subject

Agriculture, Biological Sciences & Forestry

Description

Indonesian Food and Nutrition Progress, is a primarily online, a peer-reviewed journal in food technology and nutrition. All papers should focus on the novelty of the research carried out. It is published by Indonesian Association of Food Technologists in collaboration with Faculty of Agricultural ...