Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage
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- 作者：Qing Guoa ; gq12191219@sohu.com" class="auth_mail" title="E-mail the corresponding author ; Shan Gaoa ; gaoshanmyday@163.com" class="auth_mail" title="E-mail the corresponding author ; Yanwei Suna ; 15661642243@126.com" class="auth_mail" title="E-mail the corresponding author ; Yunfeng Gaoa ; gaoyunfeng@mail.tust.cn" class="auth_mail" title="E-mail the corresponding author ; Xiaoran Wanga ; wangxiaoran0219@sina.com" class="auth_mail" title="E-mail the corresponding author ; Zesheng Zhanga ; b ; zhangzesheng@tust.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rosemary ethanol extract ; Palm oil ; Accelerated storage ; Antioxidants ; Frying
- 刊名：Industrial Crops & Products
- 出版年：2016
- 出版时间：30 December 2016
- 年：2016
- 卷：94
- 期：Complete
- 页码：82-88
- 全文大小：800 K
文摘
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Evaluation of antioxidant effect for palm olein of rosemary extract.
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Physical and chemical characterization of palm olein.
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The rosemary extract showed stronger antioxidant effect at 180 °C than synthetic antioxidants.
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Rosemary extract can be used in place of synthetic antioxidants.