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. 2014 Apr 4;3(2):212–228. doi: 10.3390/antiox3020212

Figure 5.

Figure 5

(A) Oxidative stability of stripped corn oil in water emulsions (4:6) obtained in the presence of RES and caffeic acid (CA) as determined by the change in the formation of conjugated dienes with the time at T = 55°C; and (B) inhibition by RES and CA on the formation of conjugated dienes in stripped corn oil emulsions during oxidation at T = 55 °C. Values were taken on Day 13. The percentage of inhibition was calculated as % Inhibition = [(C − S)/C] × 100, where C is the increment in the %CD (conjugated dienes) of the control and S is the increment in the %CD of emulsions in the presence of antioxidant (AO; [AO] = 0.6 mM in the corn oil and FTween 20 = 0.01).