The effects of tomato extracts on the oxidative stability of palm olein

Sin Siew Peng

dc.contributor.author	Sin Siew Peng
dc.date.accessioned	2017-09-07T08:14:47Z
dc.date.available	2017-09-07T08:14:47Z
dc.date.issued	2005
dc.identifier.uri	http://hdl.handle.net/123456789/6631
dc.description.abstract	In this study, tomato (Lycopersicon esculentum) was extracted by methanol and hexane respectively. Methanolic extract was subfractionated by liquid-liquid partition using dichloromethane, ethyl acetate, butanol and water. The structures of all tomato extracts were analyzed by using thin-layer chromatography (TLC), Fourier-transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	Sin Siew Peng	en_US
dc.subject	LP 16 FST 6 2005	en_US
dc.title	The effects of tomato extracts on the oxidative stability of palm olein	en_US
dc.type	Working Paper	en_US