Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

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Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

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作者：Romina M. Bodoira^a ; ^{rominabodoira@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a C. Penci^b ; ^c ; ^{cpenci@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Pablo D. Ribotta^b ; ^c ; ^{pribotta@agro.unc.edu" class="auth_mail" title="E-mail the corresponding author} ; Marcela L. Martí ; nez^a ; ^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

class="label">•: Chia oil is susceptible to oxidation and should be protected during storage.
class="label">•: Natural antioxidants could be effective to prevent chia oil oxidation.
class="label">•: The effect of combination of PA and TOC was greater to that achieved with TBHQ.

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