Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

“…Such temperatures are desirable accelerated storage temperatures since the mechanism of oxidation from 60°-65°C is the same as oxidation at room temperature (O'Keefe and Pike, 2010). Khan and Shahidi (2001) and Iqbal and Bhanger (2007) have demonstrated that one day of accelerated storage in Schaal oven test at 65°C, is equivalent to one month of storage at ambient temperature. In this present research, analyses were carried out every 6 days interval.…”

Stabilization of Emulsion and Butter like Products Containing Essential Fatty Acids Using Kalonji Seeds Extract and Curcuminoids

“…The antioxidants are phenolic compounds substituted by electron donating groups at ortho and/or para positions. They act by inactivating free radicals generated during autoxidation process by proton donation mechanisms 21 . The use of synthetic antioxidants can be avoided as there are various easily available natural products that contain antioxidants.…”

Chemical Composition and Oxidative Stability of Selected Plant Oils

“…Scientific papers describing the chemical composition of various vegetable oils like amaranth oil, borage oil, Camelina sativa oil, linseed oils, evening primrose oil or pumpkin seed oil are abundant [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15]. However, considerably less research has been done on vegetable oil, the oxidative stability of which determines the oil's durability, usefulness, and the stability of the biologically active compounds present in it.…”