Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

In this research, the extraction of polyphenols from Convolvulus arvensis (CA) leaves was optimized using ethanol (80%) at plant/solvent ratios and extraction times which varied between 1/10 to 1/30 (w/v) and 20 to 120 min, respectively. The extract with the highest polyphenol content was obtained...

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Bibliographic Details

Published in:	Grasas y Aceites
Main Authors:	K.S.M. Hammad, M.M. Elkharsa, M.M.A. El-Nikeety, S.A.S. Hallabo
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2023-12-01
Subjects:	Convolvulus arvensis Deep fat frying Frying oil quality FTIR spectroscopy Micro-encapsulation
Online Access:	https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2114