Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO) and corn oil (CO) and their combinations with sesame oil (SO) were prepared. The analyses of fatty acid composition (GC-FID), oxidative stability index (Rancimat), smoke point, and antioxidant activity (DP...

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Detalles Bibliográficos
Autores principales: Ramroudi, Fereshteh, Yasini Ardakani, Seyed Ali, Dehghani-tafti, Arefeh, Khalili Sadrabad, Elham
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8986445/
https://www.ncbi.nlm.nih.gov/pubmed/35400148
http://dx.doi.org/10.1155/2022/3165512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8986445/
https://www.ncbi.nlm.nih.gov/pubmed/35400148
http://dx.doi.org/10.1155/2022/3165512

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