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Composition and oxidation level of some vegetable oils consumed in Cameroon, determined by classical and mid infrared spectroscopic methods



Composition and oxidation level of some vegetable oils consumed in Cameroon, determined by classical and mid infrared spectroscopic methods



Sciences des Aliments 23(3): 425-442



This study evaluated the quality of crude palm oil, refined palm oil, refined and unbleached palm oil, refined cotton oil, soyabean oil and an imported undefined vegetable oil obtained. The fatty acid, free fatty acid, alpha -tocopherol and unsaponifiable contents were determined, using chemical methods and Fourier-transform infrared spectroscopy. The oxidation level was evaluated using the hydroperoxide colorimetric test, the p-anisidine value and the thiobarbituric acid test.

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Accession: 004084623

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