P. Yan, P. White
Oct 1, 1990
Citations
0
Influential Citations
25
Citations
Journal
Journal of Agricultural and Food Chemistry
Abstract
Linalyl acetate and undecylenic acid were studied to determine their abilities to reduce oxidative changes in soybean oil held at frying temperature. All compounds to be tested were added to soybean oil and heated to 180°C for 56-70 h. Fatty acid changes and conjugated diene formation were monitored. The materials isolated from the bands were tested and found to be equally effective antioxidants