Nauka innov. 2015, 11(4):32-37
https://doi.org/10.15407/scin11.04.032

I.G. Radzievska, O.P. Melnyk
National University of Food Technologies, Kyiv

Kinetic Characteristics of Oil Natural Antioxidants

Section: Scientific Basis of Innovation Activity
Language: Ukrainian
Abstract: Parameters of oxidability of sunflower, corn, walnut, palm and palm kernel oils are defined with Tsepalov`s graphical and DPPH methods. The influence of oil natural antioxidants and the degree of unsaturation of fatty acids on the rate of oxidation is shown. The methods can be used to predict oil oxidation stability during storage.
Keywords: oils, oxidation, Tsepalov`s graphical method, kinetic parameters, DPPH method, antioxidant activity

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