Oxidative Stability of Sunflower Oil Supplemented with Medicinal Split Gill Mushroom, Schizophyllum commune Fr.:Fr. Extract during Accelerated Storage

2011 ◽  
Vol 13 (4) ◽  
pp. 357-368
Author(s):  
Hip Seng Yim ◽  
Fook Yee Chye ◽  
Pei Ying Heng ◽  
Chun Wai Ho
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Schizophyllum Commune ◽  
Accelerated Storage

Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage

2011 ◽  
Vol 26 (15) ◽  
pp. 1458-1463 ◽  
Author(s):  
Mohammad Bagher Hashemi ◽  
Mehrdad Niakousari ◽  
Mohammad Jamal Saharkhiz ◽  
Mohammad Hadi Eskandari
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Accelerated Storage ◽  
Satureja Khuzestanica

Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 268-275 ◽  
Author(s):  
Dongying Wang ◽  
Wenchang Fan ◽  
Yifu Guan ◽  
Huina Huang ◽  
Tao Yi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Coriandrum Sativum ◽  
Accelerated Storage

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

2010 ◽  
Vol 118 (3) ◽  
pp. 656-662 ◽  
Author(s):  
Ying Zhang ◽  
Lei Yang ◽  
Yuangang Zu ◽  
Xiaoqiang Chen ◽  
Fuji Wang ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Carnosic Acid ◽  
Synthetic Antioxidants ◽  
Accelerated Storage

scholarly journals Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1199
Author(s):  
Yudong Meng ◽  
Haoduo Yang ◽  
Dongying Wang ◽  
Yuxiang Ma ◽  
Xuede Wang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Thiobarbituric Acid ◽  
Chrysanthemum Morifolium ◽  
Sensory Properties ◽  
Total Oxidation ◽  
Accelerated Storage ◽  
Chrysanthemum Morifolium Ramat

Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects.

Effect of plant extracts on the oxidative stability of sunflower oil and emulsion

1999 ◽  
Vol 64 (3) ◽  
pp. 323-329 ◽  
Author(s):  
Ahmed E Abdalla ◽  
Jacques P Roozen
Keyword(s):  
Oxidative Stability ◽  
Plant Extracts ◽  
Sunflower Oil
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