Individual and combined use of rosemary and origanum in soybean oil as natural antioxidants
Yükleniyor...
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Dried rosemary and origanum were added to soybean oil, individually and in combination, to determine their effect on the oxidation stability of soybean oil. Samples were stored at two different temperatures (60 degrees C and room temperature) and oxidation was determined by peroxide value and conjugated diene value. The treated soybean oil samples showed evidence of antioxidant activity at 60 degrees C and at room temperature. Furthermore, it was observed that the herbs stored under room temperature had a higher activity compared to those stored at 60 degrees C.
Açıklama
Anahtar Kelimeler
Origanum, Rosemary, Soybean Oil, Oxidation, Antioxidant, Direct Use
Kaynak
International Journal Of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
16
Sayı
5
