Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions

Author:

Umeda Wellington Mamoro,Jorge Neuza

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

1. Evaluation of stored sunflower oil with the addition of antioxidants;Angelo;Ciência e Tecnologia de Alimentos,2008

2. Métodos de avaliação da estabilidade oxidativa de óleos e gorduras;Antoniassi;Boletim Ceppa,2001

3. Official methods and recommended practices of the American oil Chemists' society,2009

4. Methods of estimating the degree of lipid oxidation and of measuring antioxidizing power;Berset;Sciences des Aliments,1996

5. Activity of flavonoids and reactivity with peroxy radical;Britain;Phytochemistry,1986

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