A review on lipid oxidation in edible oils; ulasan mengenai pengoksidaan lelemak salam minyak masak

• Main Authors: Loganathan, Radhika, Tarmizi, Azmil Haizam Ahmad, Vethakkan, Shireene Ratna, Teng, Kim-Tiu
• Format: Article
• Published: 2022
• Subjects: R Medicine (General)
• Online Access: http://eprints.um.edu.my/44000/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144968326&partnerID=40&md5=e4428f42e3e0ed70973c45b878d36296

Lipid oxidation is the main quandary that causes deterioration of cooking oil quality resulting in off-flavours and an unpleasant odour called rancidity. Oxidative stability can directly affect oil quality and shelf life. Edible oil gets oxidised during processing and storage stages through auto-and...