Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary ( Rosmarinus officinalis L.) leaves extract in cress ( Lepidium sativum ) and basil ( Ocimum basilicum ) seed gums for enhancing oxidative stability of sunflower oil-Reference-Cited by-同舟云学术

Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary ( Rosmarinus officinalis L.) leaves extract in cress ( Lepidium sativum ) and basil ( Ocimum basilicum ) seed gums for enhancing oxidative stability of sunflower oil

Published:2022-04 Issue:6 Volume:10 Page:2111-2119
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Jafari Seyede Zeynab¹,Jafarian Sara¹^ORCID,Hojjati Mohammad²^ORCID,Najafian Leila³^ORCID

Affiliation:

1. Department of Food Science & Technology Nour Branch Islamic Azad University Nour Iran

2. Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Ahvaz Iran

3. Department of Food Science & Technology Sari Branch Islamic Azad University Sari Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2827

Reference38 articles.

1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

2. Frying stability of canola oil supplemented with ultrasound‐assisted extraction of Teucrium polium

3. Encapsulation of carotenoids extracted from halophilic Archaea in oil-in-water (O/W) micro- and nano-emulsions

4. Improvement of vegetable oils quality in frying conditions by adding rosemary extract

5. Comparative evaluation of the antioxidant efficacy of encapsulated and un-encapsulated eugenol-rich clove extracts in soybean oil: Shelf-life and frying stability of soybean oil

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