Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in...

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Bibliographic Details
Main Authors:	Islam M. A. Abd-Allah, Mohamed A. Rabie, Abdelrahman M. Sulieman, Dalia M. Mostfa, Ahmed A. El-Badawi
Format:	Article
Language:	English
Published:	Kemerovo State University 2018-12-01
Series:	Foods and Raw Materials
Subjects:	Pomegranate peel extract baladi orange peel extract sunflower oil soybean oil oxidative stability
Online Access:	http://jfrm.ru/?page=archive&jrn=12&article=18

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