Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil-Reference-Cited by-同舟云学术

Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil

Published:2021-01-19 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ghafoor Kashif¹^ORCID,Al Juhaimi Fahad¹^ORCID,Özcan Mehmet Musa²^ORCID,Ahmed Isam A. Mohamed¹^ORCID,Babiker Elfadil E.¹^ORCID,Alsawmahi Omer N.¹

Affiliation:

1. Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey

Funder

King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15203

Reference41 articles.

1. Chemical and physico chemical properties of Moringa flours and oil;Abiodun O. A.;Global Journal of Science Frontier Research,2012

2. Fatty acid composition of three different Moringa leave oils;Al Juhaimi F.;Rivista Italiana Delle Sos Grasse,2015

3. Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats

4. Physico‐chemical characteristics of Moringa oleifera seeds and seed oil from a wild provenance of Pakistain;Anwar F.;Pakistan Journal of Botany,2007

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