The action of some antioxidants on the stability of vegetable oils

SUBOTIN, Iurie; COVACI, Ecaterina; DRUȚĂ, Raisa; MUNTEANU, D.; POPOVICI, Violina

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dc.contributor.author	SUBOTIN, Iurie
dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	DRUȚĂ, Raisa
dc.contributor.author	MUNTEANU, D.
dc.contributor.author	POPOVICI, Violina
dc.date.accessioned	2023-12-12T07:28:47Z
dc.date.available	2023-12-12T07:28:47Z
dc.date.issued	2023
dc.identifier.citation	SUBOTIN, Iurie, COVACI, E., DRUTA, R. et al. The action of some antioxidants on the stability of vegetable oils. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 41. ISBN 978‐9975‐64‐363‐4.	en_US
dc.identifier.isbn	978‐9975‐64‐363‐4
dc.identifier.uri	http://repository.utm.md/handle/5014/25288
dc.description.abstract	The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors on oxidation of oils from grape seeds, walnuts and corn germs. More effective was the action of L-ascorbic acid and n-octyl gallate, the optimum concentrations - 0.1%. An inhibitory effect of the oxidation process was observed for α-tocopherol and matcha extract.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	plant oils	en_US
dc.subject	oxidation inhibitors	en_US
dc.subject	uleiuri vegetale	en_US
dc.subject	inhibitori de oxidare	en_US
dc.title	The action of some antioxidants on the stability of vegetable oils	en_US
dc.type	Article	en_US