Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate

Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate

Abstract The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process. Oxidative stability index (OSI) and the kinetics of change in lipid-peroxidation conjugated dienes (LCD), ca...

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Bibliographic Details
Main Authors: Maedeh Hosseinkhani, Reza Farhoosh
Format: Article
Language:English
Published: Nature Portfolio 2023-07-01
Series:Scientific Reports
Online Access:https://doi.org/10.1038/s41598-023-38385-2

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