Efficacy of Pomegranate (Punica granatum L.) Peel Extracts in Suppressing Oxidation of White Coconut Oil Used for Deep Frying
<p>The effect of pomegranate (<em>Punica granatum L.</em>) peel extracts on the stability of white coconut oil during deep frying (180 ± 5 °C/10 min) was determined. Antioxidative constituents present in the peel of pomegranate varieties Nayana, Daya and Nimali were extracted into...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Postgraduate Institute of Agriculture, University of Peradeniya
2015-10-01
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| Series: | Tropical Agricultural Research |
| Subjects: | |
| Online Access: | https://tar.sljol.info/articles/8040 |