Essential oils (EOs) are liquid mixtures of volatile compounds obtained from aromatic plants.
Many EOs have antioxidant properties, and the use of EOs as natural antioxidants is a field …

Antioxidants are components which prevent auto-oxidation of oils and fats by giving their
hydrogen to free radicals formed in the initiation and propagation stages of autoxidation …

Our objective was to evaluate the antioxidant activity of olive leave extract (OLE)
encapsulated by nano-emulsions in soybean oil. The average droplet size one day after …

Pomegranate seed oil is valuable source of bioactive compounds with health-beneficial
effects, but it is sensitive to oxidation due to high content of PUFA. In order to improve …

The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and
health attributes. Chia oil is mainly composed of triglycerides, in which polyunsaturated fatty …

Using natural antioxidants instead of synthetics ones has been the tendency for retarding
the oil deterioration during repeated deep frying process. Concerning this, the comparison …

In the present study, a solid state fermentation of black soybeans with Bacillus subtilis BCRC
14715 was performed. The effect of fermentation on the changes of total phenolic and …

Pomegranate peels (PP) are underestimated as an agricultural waste. In this work,
antioxidant efficacy of PP extracts has been estimated in stabilization of sunflower oil …

In an attempt to develop healthy dietary adjuncts, soymilk was fermented simultaneously
with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37° C for 24 h …

Vegetable oils are key ingredients of the human diet, as they are widely used for cooking
and as ingredients in many processed foods. However, processing may lead to their …