Abstract
The Present Investigation is to compare the effects of various natural antioxidants like Vitus vinifera species and Tamarindus indica species and also to evaluate its chemical characterization of pertinent properties in two varied edible oil. Vitus vinifera species and Tamarindus indica species and whose antioxidant activity measured by Totox assay (Total Oxidation Value) and DPPH scavenging assays. The quantitative amount results showed were 0.4% w/w Tamarindus indica species and 0.5% w/w of Vitus vinifera species were able to inhibit lipid oxidation throughout storage (p < 0.04). Quantitative results of the Vitus vinifera species with 0.25% (w/w) of Refined oil (RO) showed a good synergic effect, displayed radical scavenging activity and better antioxidant activity and acts as a better food ingredient for the healthier food commodities.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Materials Science and Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
