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International Journal of Food Sciences and Nutrition Volume 51, 2000 - Issue 5
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Research Article

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

Clifford G. Beddows, Charanjit Jagait, Michael J. Kelly Leeds Metropolitan University
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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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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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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David Antonio Pereira de Abreu, Perfecto Paseiro Losada, Julio Maroto & José M. Cruz. (2011) Lipid Damage Inhibition in Hake by Active Packaging Film with Natural Antioxidants. Packaging Technology and Science 24:6, pages 353-360.
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D.A. Pereira de Abreu, P. Paseiro Losada, J. Maroto & J.M. Cruz. (2011) Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants. Food Chemistry 126:1, pages 315-320.
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Diana Chrpová, Lenka Kouřimská, Michael Harry Gordon, Veronika Heřmanová, Iva Roubíčková & Jan Pánek. (2010) Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech Journal of Food Sciences 28:4, pages 317-325.
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Antonia Chiou, Nick Kalogeropoulos, Fotini N. Salta, Panayiota Efstathiou & Nikolaos K. Andrikopoulos. (2009) Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. LWT - Food Science and Technology 42:6, pages 1090-1097.
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Clifford G. Beddows, Charanjit Jagait & Michael J. Kelly. (2001) Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices. Food Chemistry 73:3, pages 255-261.
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