Abstract
ABSTRACTThe oxidation and browning of linolenic acid during sulfite oxidation in 80% ethanol were measured by both oxygen uptake and spectrophotometric methods. The addition of a combination of Mn++ and glycine accelerated sulfite oxidation, the fatty acid oxidation and its consequent browning. Butylated hydroxytoluene effectively inhibited the reactions, suggesting free radical involvement.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have