Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in...

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書誌詳細

出版年:	Foods and Raw Materials
主要な著者:	Islam M. A. Abd-Allah, Mohamed A. Rabie, Abdelrahman M. Sulieman, Dalia M. Mostfa, Ahmed A. El-Badawi
フォーマット:	論文
言語:	英語
出版事項:	Kemerovo State University 2018-12-01
主題:	Pomegranate peel extract baladi orange peel extract sunflower oil soybean oil oxidative stability
オンライン･アクセス:	http://jfrm.ru/?page=archive&jrn=12&article=18