Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability

Industrial Crops and Products

Volumn 80, Issue , 2016, Pages 141-147

  Yang, Yong ^a,b   Song, Xiaoxiao ^a   Sui, Xiaonan ^a,c   Qi, Baokun ^a,c   Wang, Zhongjiang ^a,c   Li, Yang ^a,c   Jiang, Lianzhou ^a,c  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b QIQIHAR UNIVERSITY   (China)

^c National Research Center of Soybean Engineering and Technology   (China)

Author keywords

Cottonseed oil; Oxidative stability; Rancimat and Schaal oven tests; Rice bran oil; Rosemary extract; Soybean oil

Indexed keywords

AGENTS; ANTIOXIDANTS; COTTONSEED OIL; FATTY ACIDS; OVENS; OXIDATION; OXIDATION RESISTANCE; PEROXIDES; POLYUNSATURATED FATTY ACIDS; VEGETABLE OILS;

ANTIOXIDANT CAPACITY; FATTY ACID COMPOSITION; OVEN TESTS; OXIDATIVE STABILITY; RICE BRAN OIL; ROSEMARY EXTRACTS; SYNTHETIC ANTIOXIDANTS; TOTAL PHENOLIC CONTENT;

SOYBEAN OIL;

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; FATTY ACID; HERB; OXIDATION; PHENOLIC COMPOUND; PLANT EXTRACT; RICE; SOYBEAN; TEMPERATURE EFFECT; VEGETABLE OIL;

GLYCINE MAX; MICROPUS; ROSMARINUS OFFICINALIS;

EID: 84948161906     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.11.044     Document Type: Article

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