Enhancing oxidative stability of sunflower oil by supplementation with prickled broom ( Pterospartum tridentatum ) ethanolic extract-Reference-Cited by-同舟云学术

Enhancing oxidative stability of sunflower oil by supplementation with prickled broom ( Pterospartum tridentatum ) ethanolic extract

Published:2020-08-20 Issue:9 Volume:85 Page:2812-2821
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Neves Marta¹,Miranda Andreia¹,Lemos Marco F.L.¹,Silva Susana¹,Tecelão Carla¹²^ORCID

Affiliation:

1. MARE, Marine and Environmental Sciences Centre Politécnico de Leiria, ESTM Peniche 2520‐641 Portugal

2. LEAF, Linking Landscape, Environment, Agriculture and Food, Inst. Superior de Agronomia Univ. de Lisboa Lisboa 1349‐017 Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15378

Reference41 articles.

1. Use of olive waste cake extract as a natural antioxidant for improving the stability of heated sunflower oil;Abd‐ElGhany M.;World Applied Sciences Journal,2010

2. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum , Bifurcaria bifurcata and Fucus vesiculosus . Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

3. Phytochemical Composition and Antibacterial Activity of Hydroalcoholic Extracts ofPterospartum tridentatumandMentha pulegiumagainstStaphylococcus aureusIsolates

4. Refractive index as an objective method for evaluation of rancidity in edible oils and fats

5. Performance of Different Natural Antioxidant Compounds in Frying Oils

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