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The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used to predict the oxidative stability of edible oils. The principle of DPPH method is to measure the free radicals generated from oxidized oils directly. The absorbance of DPPH from oils before thermal oxidation decreased proportionally to the concentration of free radical scavenging compounds such as butylated hydroxytoluene (BHT). Oxidized oils...
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