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  • Gopala Krishna, A. G.  (4)
  • 1995-1999  (4)
Material
Publisher
Person/Organisation
Language
Years
  • 1995-1999  (4)
Year
  • 1
    Online Resource
    Online Resource
    Retarding autoxidation in raw peanut oil by addition of water
    Wiley ; 1996
    In:  Journal of the American Oil Chemists' Society Vol. 73, No. 4 ( 1996-04), p. 541-541
    Details
    In: Journal of the American Oil Chemists' Society, Wiley, Vol. 73, No. 4 ( 1996-04), p. 541-541
    Type of Medium: Online Resource
    ISSN: 0003-021X , 1558-9331
    URL: Article
    DOI: 10.1007/BF02523937
    Language: English
    Publisher: Wiley
    Publication Date: 1996
    detail.hit.zdb_id: 2041388-9
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Retarding autoxidation in raw peanut oil by addition of water
    Wiley ; 1995
    In:  Journal of the American Oil Chemists' Society Vol. 72, No. 10 ( 1995-10), p. 1219-1221
    Details
    In: Journal of the American Oil Chemists' Society, Wiley, Vol. 72, No. 10 ( 1995-10), p. 1219-1221
    Abstract: Addition of water at levels of 0.25 to 1.00% (wt/vol) to raw peanut oil inhibited the formation of peroxides in the oil. The free fatty acid content of oils to which water had been added also did not increase appreciably compared to a control oil. To improve the stability of the oil, a moisture content of 0.2%, which is about ten times higher than the Brunauer‐Emmett‐Teller monomolecular moisture content of the oil, has been suggested.
    Type of Medium: Online Resource
    ISSN: 0003-021X , 1558-9331
    URL: Article
    DOI: 10.1007/BF02540993
    Language: English
    Publisher: Wiley
    Publication Date: 1995
    detail.hit.zdb_id: 2041388-9
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  • 3
    Online Resource
    Online Resource
    Tocopherol and fatty acid composition of some Indian pulses
    Wiley ; 1997
    In:  Journal of the American Oil Chemists' Society Vol. 74, No. 12 ( 1997-12), p. 1603-1606
    Details
    In: Journal of the American Oil Chemists' Society, Wiley, Vol. 74, No. 12 ( 1997-12), p. 1603-1606
    Abstract: The tocopherol and tocotrienol composition of the Indian pulses Bengal gram ( Cicer arietinum L.), blackgram ( Vigna mungo L.), green gram ( Vigna radiata L.), and horse gram ( Dolichos biflorus L.) were studied. The total tocopherol content ranged from 230 to 1567 mg/100 g fat, while the tocopherol content of the pulses as a whole ranged from 6.76 to 12.54 mg/100 g seed. Presence of such a high amount of tocopherol, both in the oil fraction of Indian pulses and in an oil fraction of a food material, is being reported for the first time. The fatty acid composition of the fat extracted from these pulses showed substantial amounts of unsaturated fatty acids (Bengal gram, 88.7%; black gram, 82.9%; green gram, 64.3%; and horse gram, 66.9%). These pulses contained 3.8 to 49.1% linolenic acid in the fat.
    Type of Medium: Online Resource
    ISSN: 0003-021X , 1558-9331
    URL: Article
    DOI: 10.1007/s11746-997-0084-2
    Language: English
    Publisher: Wiley
    Publication Date: 1997
    detail.hit.zdb_id: 2041388-9
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  • 4
    Online Resource
    Online Resource
    Extraction and identification of antioxidants from the spice Aframomum danielli
    Wiley ; 1998
    In:  Journal of the American Oil Chemists' Society Vol. 75, No. 8 ( 1998-08), p. 1047-1052
    Details
    In: Journal of the American Oil Chemists' Society, Wiley, Vol. 75, No. 8 ( 1998-08), p. 1047-1052
    Abstract: Successive extractions with diethyl ether and methanol of the whole seeds of the spice Aframomum danielli yielded diethyl ether extract (ADEE), 13.9%, and methanol extract (ADM), 3.4%, respectively. Similarly, reextraction of the defatted seeds of A. danielli successively with diethyl ether and methanol yielded extracts DFADEE (7.9%) and DFADM (6.7%), respectively. When these extracts were added to refined peanut oil (PNO) at 200 ppm, they showed good antioxidative effects. The percentage antioxidant effectiveness (AE) values were as follows: DFADM (87.3) 〉 ADM (85.3) 〉 ADEE (83.4)= tert ‐butyl hydroquinone (83.4) on day 20 of storage in an oven maintained at 65±1°C. Generally, antioxidant extracts prepared from A. danielli were also more effective than butylated hydroxytoluene and α‐tocopherol in stabilizing refined PNO. Antioxidant components of A. danielli were tentatively identified as phenolic compounds of the trihydroxy type with reducing properties. All extracts prepared from A. danielli showed strong ultraviolet‐absorbing characteristics, and methanol was a good extracting solvent.
    Type of Medium: Online Resource
    ISSN: 0003-021X , 1558-9331
    URL: Article
    DOI: 10.1007/s11746-998-0285-3
    Language: English
    Publisher: Wiley
    Publication Date: 1998
    detail.hit.zdb_id: 2041388-9
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