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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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2
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Hosseinkhani M, Farhoosh R. Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate. Sci Rep 2023; 13:11059. [PMID: 37422505 DOI: 10.1038/s41598-023-38385-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 07/07/2023] [Indexed: 07/10/2023] Open
Abstract
The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process. Oxidative stability index (OSI) and the kinetics of change in lipid-peroxidation conjugated dienes (LCD), carbonyls (LCO), and acid value were adopted for the evaluation purposes. GA alone (1.2 mM) and in combination with MG (75:25) provided OSI values comparable to that of TBHQ (18.5-19.0 h). The GA/MG 75:25 exerted a frying performance quite better than TBHQ (rn = 0.1351 vs. 0.1784 h-1) in preventing the LCD formation. From the LCO formation standpoint, the GA/MG 75:25 (rn = 0.0758 h-1) and then MG (rn = 0.1004 h-1) provided better performances than TBHQ (rn = 0.1216 h-1). Lipid hydrolysis was also inhibited well by GA (AVm = 8.6) and GA/MG 75:25 (AVm = 7.9), respectively (AVm = 9.2 for TBHQ).
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Affiliation(s)
- Maedeh Hosseinkhani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran.
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3
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Delfanian M, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Effect of Steric Structure on the Mechanism of Antioxidant Activity of Alkyl Gallates in Soybean Oil Triacylglycerols—A Kinetic Approach. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mojtaba Delfanian
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
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4
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Huang J, Zhao Z, Shao L, Chang C, Sun X, Wang X, Jin Q, Wang X. Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Zhengmei Zhao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Linya Shao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Chang Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xuemei Sun
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xiaosan Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
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5
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Ye L, Harris E, Budge SM, Sullivan Ritter J. Flavors' Decreasing Contribution to
p
‐Anisidine
Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12435] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Liyun Ye
- Department of Process Engineering and Applied Science Dalhousie University 1360 Barrington St, Halifax NS B3H 4R2 Canada
| | - Emily Harris
- Department of Process Engineering and Applied Science Dalhousie University 1360 Barrington St, Halifax NS B3H 4R2 Canada
| | - Suzanne M. Budge
- Department of Process Engineering and Applied Science Dalhousie University 1360 Barrington St, Halifax NS B3H 4R2 Canada
| | - Jenna Sullivan Ritter
- Department of Research and Development Nature's Way of Canada Ltd 4‐15 Garland Avenue Dartmouth NS B3B 0A6 Canada
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6
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Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation. Food Chem 2020; 328:127128. [DOI: 10.1016/j.foodchem.2020.127128] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 12/13/2022]
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7
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Asadi Y, Farahmandfar R. Frying stability of canola oil supplemented with ultrasound-assisted extraction of Teucrium polium. Food Sci Nutr 2020; 8:1187-1196. [PMID: 32148824 PMCID: PMC7020264 DOI: 10.1002/fsn3.1405] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 10/05/2019] [Accepted: 10/08/2019] [Indexed: 12/19/2022] Open
Abstract
In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α-tocopherol, flavonoid, and condensed tannin content of Teucrium polium extracted by ethanol ultrasound-assisted were 60.90 mg/g, 103.66 μg/ml, 4.36 mg/g, and 3.77 mg/g, respectively. Moreover, IC50 of the extract was 924.21 ppm. Canola oil samples containing 200, 600, and 1,000 ppm of the extract were heated at 180˚C for 30 hr and compared with BHA. Progress of oil oxidation was determined by measuring their peroxide value (PV), acid value (AV), iodine value (IV), carbonyl value (CV), color index (CI), conjugated diene value, and total polar compounds (TPC). The results showed that the extract was capable of retarding oil oxidation and deterioration significantly (p < .05) at all concentrations during frying. So, Teucrium polium extract can be used as natural antioxidant to retard oil oxidation.
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Affiliation(s)
- Yegane Asadi
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
| | - Reza Farahmandfar
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
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8
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Castada HZ, Sun Z, Barringer SA, Huang X. Thermal Degradation of
p
‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12331] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science and TechnologyThe Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Zhaoyu Sun
- Department of Food Science and EngineeringJinan University Guangzhou 510632 China
| | - Sheryl A. Barringer
- Department of Food Science and TechnologyThe Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Xuesong Huang
- Department of Food Science and EngineeringJinan University Guangzhou 510632 China
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Farahmandfar R, Asnaashari M, Asadi Y, Beyranvand B. Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170712110248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: It is important to study about the use of natural antioxidants as alternatives to
synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is
comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity
of Matricaria recutita.
Methods:
Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant
activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration
methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after
that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20
and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl
Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid
value (AV).
Results:
The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α -
tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract)
of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was
evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound
was the highest radical scavenging ability.
Conclusion:
Result indicated both ultrasound and maceration extracts could increase the oil oxidative
stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound
had a better effect on stabilizing of sunflower oil during frying.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Yegane Asadi
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Batool Beyranvand
- Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmoudabad, Iran
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Farahmandfar R, Esmaeilzadeh Kenari R, Asnaashari M, Shahrampour D, Bakhshandeh T. Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods. Food Sci Nutr 2019; 7:465-475. [PMID: 30847124 PMCID: PMC6392860 DOI: 10.1002/fsn3.815] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 07/04/2018] [Accepted: 07/10/2018] [Indexed: 11/30/2022] Open
Abstract
The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1-diphenyl 2-picrylhydrazyl free radical (DPPH), β-Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Maryam Asnaashari
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Dina Shahrampour
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences & Natural ResourcesGorganIran
| | - Tahmineh Bakhshandeh
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
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11
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Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley ( Petroselinum crispum ) seed oil. Food Chem 2018; 265:337-343. [DOI: 10.1016/j.foodchem.2018.05.075] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/03/2018] [Accepted: 05/16/2018] [Indexed: 11/24/2022]
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12
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Alavi Rafiee S, Farhoosh R, Sharif A. Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800319] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Somayeh Alavi Rafiee
- Faculty of Agriculture; Department of Food Science and Technology; Ferdowsi University of Mashhad; P.O. Box 91775-1163 Mashhad Iran
| | - Reza Farhoosh
- Faculty of Agriculture; Department of Food Science and Technology; Ferdowsi University of Mashhad; P.O. Box 91775-1163 Mashhad Iran
| | - Ali Sharif
- Faculty of Agriculture; Department of Food Science and Technology; Ferdowsi University of Mashhad; P.O. Box 91775-1163 Mashhad Iran
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13
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Mahire RR, Agrawal DS, Patil DK, More DH. Preparation of Gallic Acid – Anhydride Conjugate and Evaluation of Prodrug Release Through Pva-Based Hydrogel. Pharm Chem J 2018. [DOI: 10.1007/s11094-018-1779-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Farhoosh R, Nyström L. Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chem 2018; 244:29-35. [DOI: 10.1016/j.foodchem.2017.10.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 11/28/2022]
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15
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Farhoosh R. A Kinetic Approach to Evaluate the Structure-Based Performance of Antioxidants During Lipid Oxidation. J Food Sci 2017; 83:101-107. [DOI: 10.1111/1750-3841.13993] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 10/16/2017] [Accepted: 10/30/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Reza Farhoosh
- Dept. of Food Science and Technology; Ferdowsi Univ. of Mashhad, Faculty of Agriculture; P.O. Box 91775-1163 Mashhad Iran
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