Stabilization of sunflower oil by using potato peel extract as a natural antioxidant

Author:

Saeed Amna,Shabbir Asim,Khan Ahmed

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Reference46 articles.

1. Abdelazim AA, Mahmoud A, Ramadan-Hassanien MF (2013) Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage. J Food Sci Technol 50(5):868–878

2. Abd-El-hady MAM (2018) Evaluation of phenolic extracts from red onion scale and potato peel as antioxidants on shelf life of soybean and sunflower oils. Sciences 8(04):579–1598

3. Akkaya MR (2018) Fatty acid compositions of sunflowers (Helianthus annuus L.) grown in east Mediterranean region. Rivista Italiana delle Sostanze Grasse 95(4):239–247

4. Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V (2016) Phenolic compounds in the potato and its byproducts: an overview. Int J Mol Sci 17(6):835

5. AOAC. (2006). Official methods of analysis. The Association of Official Analytical Chemists International. 18th Ed. AOAC Press, Arlington, USA.

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