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Research Article

Preservation of alpha-tocopherol in sunflower oil by herbs and spices

Pages 327-339 | Published online: 06 Jul 2009

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M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López & J.A. Pérez-Álvarez. (2010) Spices as Functional Foods. Critical Reviews in Food Science and Nutrition 51:1, pages 13-28.
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Catherine Ulbricht, Tracee Rae Abrams, Ashley Brigham, James Ceurvels, Jessica Clubb, Whitney Curtiss, Catherine DeFranco Kirkwood, Nicole Giese, Kevin Hoehn, Ramon Iovin, Richard Isaac, Erica Rusie, Jill M. Grimes Serrano, Minney Varghese, Wendy Weissner & Regina C. Windsor. (2010) An Evidence-Based Systematic Review of Rosemary (Rosmarinus officinalis) by the Natural Standard Research Collaboration. Journal of Dietary Supplements 7:4, pages 351-413.
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A. O'Sullivan, A. Mayr, N.B. Shaw, S.C. Murphy & J.P. Kerry. (2005) Use of Natural Antioxidants to Stabilize Fish Oil Systems. Journal of Aquatic Food Product Technology 14:3, pages 75-94.
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SelmaC. Etter. (2005) Rosmarinus officinalis as an Antioxidant. Journal of Herbs, Spices & Medicinal Plants 11:1-2, pages 121-159.
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Angela I. Wann, Benita C. Percival, Katy Woodason, Miles Gibson, Siâny Vincent & Martin Grootveld. (2021) Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils. Foods 10:10, pages 2481.
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Gizem Kahraman & Kübra Sultan Özdemir. (2021) Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. Journal of Food Measurement and Characterization 15:5, pages 4838-4847.
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Nesren Elsayed, Karima Said Mohamed Hammad & Ekram Abd El‐Salam Abd El‐Salam. (2020) Plum ( Prunus domestica L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation . Journal of Food Processing and Preservation 44:10.
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Patricia Ramírez-Carrasco, Javier Paredes-Toledo, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paulo Díaz-Calderón, Paz Robert & Begoña Giménez. (2020) Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés. Antioxidants 9:8, pages 735.
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Matilde Tura, Mara Mandrioli & Tullia Gallina Toschi. (2019) Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils. Molecules 24:19, pages 3485.
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Lucía Redondo‐Cuevas, Helen Hayes, Fergus Nicol & Vassilios Raikos. (2018) Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking. International Journal of Food Science & Technology 54:2, pages 432-439.
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Stanka Baycheva, Krasimira Dobreva & Gyurga Mihaylova. (2019) STUDY ON THE ethanol extractS of BULGARIAN WHITE OREGANO (Origanum heracleoticum L.). International Conference on Technics, Technologies and Education:ICTTE 2019, pages 469-477.
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Stanka Baycheva, Krasimira Dobreva & Gyurga Mihaylova. (2019) STUDY ON THE ethanol extractS of BULGARIAN WHITE OREGANO (ORIGANUM HERACLEOTICUM L.). Applied Researches in Technics, Technologies and Education 7:3, pages 206-214.
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Yu-Zhu Wang, Shih-Guei Fu, Sheng-Yao Wang, Deng-Jye Yang, Yi-Hsieng Samuel Wu & Yi-Chen Chen. (2018) Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil. LWT 89, pages 210-216.
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Alexander Yashin, Yakov Yashin, Xiaoyan Xia & Boris Nemzer. (2017) Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants 6:3, pages 70.
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Salma Saoudi, Nadia Chammem, Ines Sifaoui, Maha Bouassida-Beji, Ignacio A. Jiménez, Isabel L. Bazzocchi, Sandra Diniz Silva, Moktar Hamdi & Maria Rosário Bronze. (2016) Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions. Food Chemistry 212, pages 503-511.
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Esra Dogu-Baykut, Gurbuz Gunes & Eric Andrew Decker. (2014) Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.). Food Chemistry 157, pages 167-173.
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Keline de Araújo, Alessandro de Lima, Jurandy Silva, Larissa Rodrigues, Adriany Amorim, Patrick Quelemes, Raimunda dos Santos, Jefferson Rocha, Éryka de Andrades, José Leite, Jorge Mancini-Filho & Reginaldo da Trindade. (2014) Identification of Phenolic Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Euphorbia Tirucalli L.. Antioxidants 3:1, pages 159-175.
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ÖZLEM EMİR ÇOBAN. (2013) EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT ( ONCORHYNCHUS MYKISS ) FILLET . Journal of Food Processing and Preservation 37:5, pages 759-765.
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David A Pereira de Abreu, Julio Maroto, Karen Villalba Rodríguez & José M Cruz. (2012) Antioxidants from barley husks impregnated in films of low-density polyethylene and their effect over lipid deterioration of frozen cod (Gadus morhua). Journal of the Science of Food and Agriculture 92:2, pages 427-432.
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J. Pokorný & J. Pánek. 2012. Handbook of Herbs and Spices. Handbook of Herbs and Spices 51 71 .
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