Edible flowers efficiency to boost the thermal oxidation stability of soybean oil: Polyphenolic and antioxidant insights

Edible flowers efficiency to boost the thermal oxidation stability of soybean oil: Polyphenolic and antioxidant insights

Indigenous people in Bangladesh's Chittagong hill regions use Curcuma longa and Zingiber officinale flowers in their traditional meals due to their vibrant color, exquisite flavor, and fragrant perfume. The induction time of soybean oil enriched with the ethanolic extract of the flower of Curcu...

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Bibliographic Details
Main Authors: Abu Tareq Mohammad Abdullah, Mohammad Mahfuzur Rahman, Miskat Sharif, Tanzir Ahmed Khan, Sheikh Nazrul Islam, Kazi Muhammad Rezaul Karim
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Future Foods
Subjects:
Curcuma longa flower
Zingiber officinale flower
Oxidation stability index
Soybean oil
Polyphenolic compound
Antioxidant
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524000443

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http://www.sciencedirect.com/science/article/pii/S2666833524000443

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