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International Journal of Food Science
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International Journal of Food Science
/
2015
/
Article
/
Tab 1
/
Research Article
Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and
β
-Carotene Content of Arachis Oil
Table 1
Effect of thermal oxidation on the concentration of
β
-carotene in arachis oil.
Oil sample
β
carotene concentration (
g/g)
Total
β
-carotene
13-cis
15-cis
trans
9-cis
Fresh arachis oil
0.16
0.05
0.25
0.09
0.50
Heated arachis oil
0.07
0.04
0.09
0.05
0.25