Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements-Reference-Cited by-同舟云学术

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Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements

Published:2024-12 Issue: Volume:24 Page:101818
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Oubannin Samira,Asbbane Abderrahim,Goh Khang Wen,Singh Jyoti,Zafar Iqbal,Bouyahya Abdelhakim,Gharby Said

Publisher

Elsevier BV

Reference70 articles.

1. Natural antioxidants from agro-wastes enhanced the oxidative stability of soybean oil during deep-frying;Abdo;LWT,2023

2. Comparative evaluation of chemical composition, antioxidant capacity, and some contaminants in six Moroccan medicinal and aromatic plants;Ait Bouzid;Biocatalysis and Agricultural Biotechnology,2023

3. Effect of cultivation on chemical composition and bioactivities of essential oils from Artemisia herba-alba Asso grown in Morocco;Aljaiyash;Biochemical Systematics and Ecology,2018

4. Comparative study of vegetable oils oxidative stability using DSC and Rancimat methods;Almoselhy;Egyptian Journal of Chemistry,2021

5. Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram;Amarowicz;European Journal of Lipid Science and Technology,2009

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