Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
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- 作者：Romina M. Bodoiraa ; rominabodoira@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Marí ; a C. Pencib ; c ; cpenci@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Pablo D. Ribottab ; c ; pribotta@agro.unc.edu" class="auth_mail" title="E-mail the corresponding author ; Marcela L. Martí ; neza ; c ; marcelamartinez78@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chia oil ; Oxidative stability ; Natural antioxidant ; Storage
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：107-113
- 全文大小：463 K
文摘
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Chia oil is susceptible to oxidation and should be protected during storage.
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Natural antioxidants could be effective to prevent chia oil oxidation.
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The effect of combination of PA and TOC was greater to that achieved with TBHQ.
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