Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils

Industrial Crops and Products

Volumn 34, Issue 1, 2011, Pages 952-959

  Mohdaly, Adel A A ^a,b   Smetanska, Iryna ^a   Ramadan, Mohamed Fawzy ^c   Sarhan, Mohamed A ^b   Mahmoud, Awad ^b  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Fayoum University   (Egypt)

^c Zagazig University   (Egypt)

Author keywords

Accelerated storage; Antioxidant activity; Oxidative stability; Sesame cake extract; Soybean oil; Sunflower oil; Total phenolic content

Indexed keywords

ACCELERATED STORAGE; ANTIOXIDANT ACTIVITY; OXIDATIVE STABILITY; SESAME CAKE EXTRACT; SOYBEAN OIL; SUNFLOWER OIL; TOTAL PHENOLIC CONTENT;

AGENTS; KETONES; OLEFINS; PHENOLS; VEGETABLE OILS;

PLANTS (BOTANY);

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; DICOTYLEDON; PHENOLIC COMPOUND; PHYTOCHEMISTRY; SCAVENGING (CHEMISTRY); SOYBEAN; VEGETABLE OIL;

GLYCINE MAX; HELIANTHUS; SESAMUM INDICUM;

EID: 79959292434     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2011.02.018     Document Type: Article

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