Effects of pistachio green hull crude extract and its polyphenol fraction on oxidative stability of sunflower oil during accelerated storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-021-01899-8.pdf
Reference25 articles.
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2. Yanishlieva NV, Marinova EM (2001) Stabilisation of edible oils with natural antioxidants. Eur J Lipid Sci Technol 103(11):752–767. https://doi.org/10.1002/1438-9312(200111)103:11%3c752::AID-EJLT752%3e3.0.CO;2-0
3. Goli AH, Barzegar M, Sahari MA (2005) Antioxidant activity and total phenolic compounds of pistachio (Pistachio vera) hull extracts. Food Chem 92(3):521–525. https://doi.org/10.1016/j.foodchem.2004.08.020
4. Akhtar S, Ismail T, Fraternale D, Sestili P (2015) Pomegranate peel and peel extracts: chemistry and food features. Food Chem 174(November):417–425. https://doi.org/10.1016/j.foodchem.2014.11.035
5. Iqbal S, Bhanger MI (2007) Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem 100(1):246–254. https://doi.org/10.1016/j.foodchem.2005.09.049
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