Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 171-174

  Özcan, Mehmet Musa ^a   Arslan, Derya ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Antioxidant effect; Essential oil; Hazelnut oil; Poppy oil; Spice

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; CINNAMOMUM ZEYLANICUM; CINNAMON OIL; CONTROL GROUPS; HAZELNUT OIL; LIPID OXIDATION; PEROXIDE VALUE; POPPY OIL; ROSEMARY OIL; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM;

OXIDATION;

ESSENTIAL OILS;

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; CINNAMON EXTRACT; CLOVE OIL; HAZELNUT OIL; PEROXIDE; POPPYSEED OIL; ROSMARINUS OFFICINALIS EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DARKNESS; LIPID OXIDATION; LIPID STORAGE; NONHUMAN; STORAGE TEMPERATURE;

CINNAMOMUM VERUM; CORYLUS; PAPAVER; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM;

EID: 79958135276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.055     Document Type: Article

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