Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Bhale, S D ^a   Xu, Z ^a   Prinyawiwatkul, W ^a   King, J M ^a   Godber, J S ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Antioxidant; Fish oil; Menhaden; Oregano; Oxidation; Rosemary

Indexed keywords

ANTIOXIDANT; DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; MENHADEN OIL; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; HEAT; METHODOLOGY; OREGANO; OXIDATION REDUCTION REACTION; ROSEMARY; TEMPERATURE; TIME;

ANTIOXIDANTS; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FISH OILS; FOOD HANDLING; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; HEAT; ORIGANUM; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; ROSMARINUS; TEMPERATURE; TIME FACTORS;

ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 36349001178     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00569.x     Document Type: Article

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