Stabilization of soybean oil during accelerated storage by essential oil of ferulago angulata boiss

Author:

Sadeghi Ehsan,Mahtabani Aidin,Etminan Alireza,Karami Farahnaz

Funder

Kermanshah University of Medical Science & Agro-industry Complex & Vegetable Oil of Mahidasht

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference28 articles.

1. Aardt M, Duncan SE, Long TE, O’Keefe SF, Marcy JE, Sims SR (2004) Effect of antioxidants on oxidative stability of edible fats and oils: thermos gravimetric analysis. J Agric Food Chem 52(3):587–591

2. AOCS (1990) Official methods and recommended practices of the American oil chemists' society, 4th edn. AOCS Press, Champaign IL

3. Azarbani F, Saki Z, Zareei A, Mohammadi AN (2014) Phenolic contents, antibacterial and antioxidant activities of flower, leaf and stem extracts of ferulago angulata (schlecht) boiss. Int J Pharm Pharm Sci 6(10):123–125

4. Bandoniene D, Pukalskas A, Venskutomis PR, Gruzdiene D (2000) Preliminary screening of antioxidants of some plants extracts in rapeseed oil. J Food Res Int 23(9):785–791

5. Dobarganes MC, Velasco J (2002) Analysis of lipid hydro peroxides. Eur J Lipid Sci Technol 104:420–428

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