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Evaluation of antioxidant properties of Za’atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process
The yield of Za’atar (Thymbra spicata) essential oils were found to be 2.5–3.4% at extraction process temperatures of 100–175 °C. The essential oils contained 79.5–86.2% carvacrol. Effects of BHT and Za’atar essential oil on stability of palm olein during deep-fat frying of potato slices were studie...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495702/ https://ncbi.nlm.nih.gov/pubmed/28720934 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2608-6 |
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