Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness
Sunflower (Helianthus annuus L.) oil was coloured with pigments extracted from green leaves. Different amounts (0, 200, 400, 600, and 800 ppm) of oleoresin extracted from oregano (Origanum vulgare L.) as antioxidant, were added to the coloured oil. As controls, coloured oil without oleoresin (A.C.)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/319 |