The decrease in total tocopherol of shea fat with autoxidation

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/159

Full metadata record

DC Field	Value	Language
dc.contributor.author	Ata, J. K. B. A.	-
dc.contributor.author	Sackey, V.	-
dc.date.accessioned	2017-10-05T15:16:22Z	-
dc.date.available	2017-10-05T15:16:22Z	-
dc.date.issued	1974	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 7, 223-225	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/159	-
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Tocopherols	en_US
dc.subject	Shea butter	en_US
dc.subject	Autoxidation	en_US
dc.subject	Ghana	en_US
dc.subject	Shea fat	en_US
dc.title	The decrease in total tocopherol of shea fat with autoxidation	en_US
dc.type	Article	en_US
dc.journalname	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

CSIRSpace CSIR Ghana Digital Repository