The Effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying
The effect of extracts of pomegranate (<em>Punica granatum L.</em>) peel, rosemary and oregano on the oxidative stability of Coconut Oil (CO), Virgin Coconut Oil (VCO), Palm oil (PO), Sunflower Oil (SO) and Sesame Oil (SSO) during deep frying (170 ± 5 °C/10 min) was determined. These fiv...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Postgraduate Institute of Agriculture, University of Peradeniya
2017-06-01
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| Series: | Tropical Agricultural Research |
| Subjects: | |
| Online Access: | https://tar.sljol.info/articles/8229 |