Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour.

Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour.

In this study, the essential oil of the fruits of <i>Amomum villosum</i> Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was...

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Bibliographic Details
Main Authors: Yunlong Zhao, Haohao Wu, Mengrui Qu, Yuchen Liu, Dongying Wang, Haoduo Yang, Yingying Wang, Xuede Wang, Francesca Blasi
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Antioxidants
Subjects:
oxidative stability
natural antioxidant
flavoring agent
deep-frying
<i>Amomum villosum</i> Lour.
Online Access:https://www.mdpi.com/2076-3921/12/7/1429

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