Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Figure 2

The effect of antioxidants on the formation of peroxides and hexanal in cake samples during storage at room temperature; (a) peroxide formation of cakes over time and (b) hexanal production in cakes over time. Each data point represents mean ± SD (n = 3).

(a)

(b)