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dc.contributor.authorVaisali, C.-
dc.contributor.authorBelur, P.D.-
dc.contributor.authorRegupathi, I.-
dc.identifier.citationInternational Journal of Food Science and Technology, 2018, Vol.53, 2, pp.541-548en_US
dc.description.abstractPoor oxidative stability exhibited by n-3 polyunsaturated fatty acid rich sardine oil is a major challenge for its utilisation in industry. Considering the fact that water is always present in bulk oil in trace amounts during storage, an effort was made to understand and compare the effectiveness of rutin and its corresponding lipophilic ester in enhancing oxidative stability of refined sardine oil containing trace water (0.16% w/w). Peroxide value, conjugated diene value, p-anisidine value and thiobarbituric acid reactive substances (TBARS) value were determined during 20 days storage. Rutin fatty ester showed 50% reduction in primary oxidation and 42.46% reduction in secondary oxidation, whereas rutin showed 20.6% and 20.43% reduction in primary and secondary oxidation, respectively, by the end of 20 days storage. Thus, it is clearly established that rutin fatty ester is more effective than hydrophilic rutin in sardine oil containing trace water, which contradicts the polar paradox theory. 2017 Institute of Food Science and Technologyen_US
dc.titleEffectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace wateren_US
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