Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
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- 作者：Romina M. Bodoiraa ; rominabodoira@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Marí ; a C. Pencib ; c ; cpenci@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Pablo D. Ribottab ; c ; pribotta@agro.unc.edu" class="auth_mail" title="E-mail the corresponding author ; Marcela L. Martí ; neza ; c ; marcelamartinez78@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chia oil ; Oxidative stability ; Natural antioxidant ; Storage
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：107-113
- 全文大小：463 K
文摘
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Chia oil is susceptible to oxidation and should be protected during storage.
Natural antioxidants could be effective to prevent chia oil oxidation.
The effect of combination of PA and TOC was greater to that achieved with TBHQ.