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Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone
DPPH (1, 1‐Diphenyl‐2‐Picrylhydrazyl) radical scavenging activity was performed to find out the antioxidant activity (AA) of all the antioxidants used at a concentration of 5, 10, and 15 μl/ml. Effect of spice oleoresins (clove, black pepper, and ginger) (200 ppm) and TBHQ (200 ppm) were incorporate...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849926/ https://www.ncbi.nlm.nih.gov/pubmed/29564096 http://dx.doi.org/10.1002/fsn3.555 |