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Antioxidant capacity, oxidative stability of mango (Mangifera indica L) seed oil in 2 varieties and two degrees of maturity
The present work search the influence of the Edward and Kent mango varieties, in degrees of maturity partially ripe and ripe respectively, on the antioxidant capacity and oxidative stability of mango seed oil (Mangifera indica L.), previously extracted by pressing in cold, clarified by centrifugation, and stored in refrigeration under nitrogen atmosphere. The antioxidant capacity is determine by DPPH method, the oxidative stability by the Rancimat test with temperature parameters 130, 140 anddoi:10.46908/tayacaja.v4i2.169 fatcat:kv2mpzgfknh2pknjat3j2jhozu