Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and <b><i>β</i></b>-Carotene Content of Arachis Oil

<table class="figure-group"><tr class="fig-image" id="a"><td><object data="https://static.hindawi.com/articles/ijfs/volume-2015/806524/figures/806524.fig.001a.svgz" name="806524.fig.001a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b><i>β</i>-Carotene</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/ijfs/volume-2015/806524/figures/806524.fig.001b.svgz" name="806524.fig.001b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>Lutein</td></tr></table>

<div>Structure of major pigments in arachis oil.</div>

International Journal of Food Science

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Figure 1

Figure 1: Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and <b><i>β</i></b>-Carotene Content of Arachis Oil 

International Journal of Food Science

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil

Figure 1