Comparison of Oxidative Stability of Sesame (Sesamum Indicum), Soybean (Glycine Max) and Mahua (Mee) (Madhuca Longifolia) Oils Against Photo-Oxidation and Autoxidation

In conclusion, higher oxidative stability was shown by the Mahua oil than sesame and soybean oils for photooxidation and autoxidation.

Source: Procedia Food Science - March 30, 2016 Category: Food Science Source Type: research