Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage.
antioxidant effect
rapeseed oil
rosemary extract
storage stability test
tert-butyl hydroxyquinone
tocopherols
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
27 Sep 2023
27 Sep 2023
Historique:
received:
22
08
2023
revised:
19
09
2023
accepted:
20
09
2023
medline:
14
10
2023
pubmed:
14
10
2023
entrez:
14
10
2023
Statut:
epublish
Résumé
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of
Identifiants
pubmed: 37835236
pii: foods12193583
doi: 10.3390/foods12193583
pmc: PMC10572867
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Effect of interaction between carnosic acid and tocopherol on oxidation stability of vegetable oils
ID : JY2315
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