Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil

The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. Th...

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Autori principali:	Ileana Cocan, Monica Negrea, Antoanela Cozma, Ersilia Alexa, Mariana-Atena Poiana, Diana Raba, Corina Danciu, Iuliana Popescu, Andreea I. Cadariu, Diana Obistioiu, Isidora Radulov
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-12-01
Serie:	Agronomy
Soggetti:	sweet pepper seed oil chili pepper seed oil thermo-oxidative stability sunflower oil
Accesso online:	https://www.mdpi.com/2073-4395/11/12/2579
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