Aysel, Mehtap BircanBayrak, AliKiralan, MustafaÖzbucak, Tuğba2021-06-232021-06-2320131094-2912https://doi.org/10.1080/10942912.2011.573118https://hdl.handle.net/20.500.12491/7502Dried 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.eninfo:eu-repo/semantics/closedAccessOriganumRosemarySoybean OilOxidationAntioxidantDirect UseArticle10.1080/10942912.2011.57311816599510012-s2.0-84876109435Q2WOS:000316929700005Q3