Vol. 7, Issue 3 (2019)
Effect of natural antioxidants on edible oil
Author(s): Prateek Joshi, ER Mahipal Singh Tomar, Kumari Chitra and Prateek Gururani
Abstract: In admiration to the earlier research works in the field of antioxidants this review is an attempt to initiate effects of natural antioxidants on edible oil. Antioxidants are the substances which retard or prevent oxidative deterioration of food products. They are mostly added to fat and fat-containing substances to retard oxidation, increase their wholesomeness, palatability, and shelf- life. Plants and animals are the major sources of antioxidants, on the other hand, they can also be chemically synthesized by a chemical process. Present review paper discusses the term antioxidants, mechanism, types of antioxidants, and effect on edible oils.
Pages: 2244-2247 | 787 Views 343 Downloads
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How to cite this article:
Prateek Joshi, ER Mahipal Singh Tomar, Kumari Chitra, Prateek Gururani. Effect of natural antioxidants on edible oil. Int J Chem Stud 2019;7(3):2244-2247.
