Separated from the Essential Oil of <i>Coriandrum sativum</i> L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions-Reference-Cited by-同舟云学术

Separated from the Essential Oil of <i>Coriandrum sativum</i> L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions

Published:2022 Issue:8 Volume:71 Page:1145-1158
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Yang Haoduo¹,Dong Ying¹,Wang Dongying¹,Wang Xuede¹

Affiliation:

1. College of Food Science and Engineering, Henan University of Technology

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/71/8/71_ess22117/_pdf

Reference36 articles.

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3. 3) Rodriguez, G.; Squeo, G.; Estivi, L.; Berru, S.Q.; Buleje, D. et al. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chem. 340, 127942 (2021).

4. 4) Shen, X.; Zhang, M.; Bhandari, B.; Guo, Z. Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips. J. Sci. Food Agric. 98, 4436-4444 (2018).

5. 5) Kaur, A.; Singh, B.; Kaur, A.; Singh, N. Changes in chemical properties and oxidative stability of refined vegetable oils during short-term deep-frying cycles. J. Food Process. Preserv. 44, e14445 (2020).

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