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https://csirspace.foodresearchgh.site/handle/123456789/159| Title: | The decrease in total tocopherol of shea fat with autoxidation |
| Authors: | Ata, J. K. B. A. Sackey, V. |
| Keywords: | Tocopherols;Shea butter;Autoxidation;Ghana;Shea fat |
| Issue Date: | 1974 |
| Publisher: | Council for Scientific and Industrial Research (CSIR), Ghana |
| Citation: | Ghana Journal Of Agricultural Science, 7, 223-225 |
| Abstract: | The rate of decrease of the total tocopherol content of shea fat with autoxidation has been studied. The results have showed a close relationship between natural antioxidant depletion and the formation of peroxides. In the initial stages of autoxidation, tocopherols are used up very fast in preferential oxidation until it reaches a level when a second phase of autoxidation sets in. During the latter period, there is not much significant change in the residual tocopherol level |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/159 |
| ISSN: | 0855-0042 |
| Journal Name: | Ghana Journal Of Agricultural Science |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_7_Ata_et al.pdf | 1.18 MB | Adobe PDF |  View/Open |
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