Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil

Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil

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<p>Lipid oxidation has adverse effect on food deterioration and human health. The antioxidant activity of fennel seed extracts (FSE) was evaluated by synthetic antioxidant. Its oxidative stability was compared in olive oils in concentrations of BHA (75 ppm), BHT(75 ppm) and 1:1 BHA to BHT rat...

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Bibliographic Details
Main Authors:	Sh. Chang, A. Bassiri, H. Jalali
Format:	Article
Language:	English
Published:	Islamic Azad University 2013-08-01
Series:	Journal of Chemical Health Risks
Subjects:	Lipid oxidation, P-anisidine, TOTOX, BHA, BHT, antioxidant, fennel seed extract
Online Access:	http://www.jchr.org/index.php/JCHR/article/view/157

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