Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil

Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil

The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T. capitata oil...

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Bibliographic Details
Main Authors: Maria G. MIGUEL, Maria D. ANTUNES, Abdulrahman ROHAIM, Ana Cristina FIGUEIREDO, Luís G. PEDRO, José G. BARROSO
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2014-02-01
Series:Czech Journal of Food Sciences
Subjects:
vegetable oils
frying
heating
fatty acids
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0016_stability-of-fried-olive-and-sunflower-oils-enriched-with-thymbra-capitata-essential-oil.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0016_stability-of-fried-olive-and-sunflower-oils-enriched-with-thymbra-capitata-essential-oil.php

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