Antioxidant capacity and phenolic acids of virgin coconut oil
Volume: 60, Issue: sup2, Pages: 114 - 123
Published: Jan 1, 2009
Abstract
The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oil produced through the fermentation method had the strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the highest antioxidant activity...
Paper Details
Title
Antioxidant capacity and phenolic acids of virgin coconut oil
Published Date
Jan 1, 2009
Volume
60
Issue
sup2
Pages
114 - 123
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