Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating

Food and Chemical Toxicology

Volumn 50, Issue 8, 2012, Pages 2894-2901

  Rodrigues, Nuno ^a   Malheiro, Ricardo ^a,b   Casal, Susana ^b   Asensio S Manzanera, M Carmen ^c   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Essential oil; Lavandula latifolia; Microwave heating; Oxidation; Oxidative stability; Soybean oil

Indexed keywords

ALPHA TOCOTRIENOL; ESSENTIAL OIL; FATTY ACID; SOYBEAN OIL; TOCOPHEROL; UNSATURATED FATTY ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD QUALITY; FREE ACIDITY; LAVANDULA LATIFOLIA; LAVENDER; LIPID COMPOSITION; LIPID OXIDATION; MICROWAVE COOKING; MOLECULAR STABILITY; OXIDATION; OXIDATIVE STABILITY; PEROXIDE VALUE; SPECIFIC COEFFICIENTS OF EXTINCTION;

FATTY ACIDS; LAVANDULA; MICROWAVES; OILS, VOLATILE; OXIDATION-REDUCTION; OXIDATIVE STRESS; PRINCIPAL COMPONENT ANALYSIS; SOYBEAN OIL;

GLYCINE MAX; LAVANDULA; LAVANDULA LATIFOLIA;

EID: 84862703210     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.05.020     Document Type: Article

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