Oxidative stability of chia (Salvia hispanica L.) seed oil: Effect of antioxidants and storage conditions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 6, 2012, Pages 1077-1090

  Ixtaina, Vanesa Y ^a,b   Nolasco, Susana M ^b   Tomás, Mabel C ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

Author keywords

Antioxidants; Chia seed oil; Differential scanning calorimetry; Rancimat; Storage conditions

Indexed keywords

ANTIOXIDANTS; CHIA SEED; GREEN TEA EXTRACTS; INDUCTION TIME; OXIDATIVE STABILITY; P-ANISIDINE; PEROXIDE VALUE; RANCIMAT; SECONDARY OXIDATION; SEED OIL; STORAGE CONDITION; THERMOXIDATION;

ACTIVATION ENERGY; OILS AND FATS; OXIDATION RESISTANCE;

DIFFERENTIAL SCANNING CALORIMETRY;

ROSMARINUS OFFICINALIS; SALVIA; SALVIA HISPANICA;

EID: 84861709678     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1990-x     Document Type: Article

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