References
[1]. Mattill, H A (1947). "Antioxidants". Annual Review of
Biochemistry 16: 177–92.
[2]. O. A. Emmanuel, and O. Mudiakeoghene (2008).
“The use of antioxidants in vegetable oils – A review.
African” Journal of Biotechnology 7(25): 4836-4842,
[3]. Valko, M; Leibfritz, D; Moncol, J; Cronin, M; Mazur, M;
Telser, J (2007). "Free radicals and antioxidants in normal
physiological functions and human disease". The
International Journal of Biochemistry & Cell Biology 39 (1):
44–84.
[4]. AOAC (1984). Official methods of Analysis, 14thEd.
Assoc. Office. Anal. Chem., Arlington, V .
[5]. Kamal-Eldin, A; Appelqvist, L.A. (1996). “The
chemistry and antioxidant properties of tocopherols and
tocotrienols” Lipids, 31, 671.
[6]. B. Gillian, H. N. Jacob, S. Tina, S. Chris, D. E. Mick, S.
Roy and L. Carlo. (2008). “Fatty acid and fat- soluble
antioxidant concentrations in milk from high- and lowinput
conventional and organic systems: seasonal
variation” J Sci Food Agric. 88:1431–1441.
[7]. Che Man, YB; Liu, J.L., Jamilah, B.; R, R. Abdul (1999).
“Quality changes of palm olein, soybean oil & their blends
during deep-fat frying" Journal of Food Lipids 6 (3):
181–193.
[8]. Matthäus, Bertrand (2007). "Use of palm oil for frying in
comparison with other high-stability oils". European
Journal of Lipid Science and Technology 109 (4): 400.
[9]. Ubiquinones and sterols Bonnie Tay Yen Ping and
Choo Yuen May, (2000). “Valuable minor constituents of
commercial red palm olein: carotenoids, vitamin E,”
Journal of Oil Palm Research, Vol 12, No 1, 14-24,
[10]. Chu, Yan-Hwa; Hsu, Hsia-Fen (1999). "Effects of
antioxidants on peanut oil stability". Food Chemistry 66:
29–34.
[11]. Almeida, E.S (2011). “Behavior of the antioxidant tertbutylhydroquinone
on the storage stability and corrosive
character of biodiesel”. FUEL 90 (11): 3480-3484.
[12]. Sies, Helmut (1993). "Strategies of antioxidant
defense". European Journal of Biochemistry 215 (2):
213–9.
[13]. Sies, Helmut (1997). "Oxidative stress: Oxidants and
antioxidants". Experimental physiology 82 (2): 291–5.
[14]. Imlay, James A. (2003). "Pathways of oxidative
damage". Annual Review of Microbiology 57: 395– 418,
[15]. German, JB (1999). "Food processing and lipid
oxidation". Advances in experimental medicine and
biology. 459: 23–50.