Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

Antioxidants are organic compounds that help to prevent lipid oxidation and improve the shelf-life of edible oils and fats. Currently, synthetic antioxidants were used as oil stabilizing agent. However, synthetic antioxidants have been causing various health risks. As a result, natural antioxidants...

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Detalles Bibliográficos
Autores principales: Kedir, Welela Meka, Geletu, Abiyot Kelecha, Weldegirum, Getabalew Shifera, Sima, Milkesa Fanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10362148/
https://www.ncbi.nlm.nih.gov/pubmed/37483783
http://dx.doi.org/10.1016/j.heliyon.2023.e17980

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10362148/
https://www.ncbi.nlm.nih.gov/pubmed/37483783
http://dx.doi.org/10.1016/j.heliyon.2023.e17980

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