Antioxidant effects of supercritical fluid garlic extracts in sunflower oil

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• 作者：Elisabetta Bravi ; Giuseppe Perretti ; Caterina Falconi ; Ombretta Marconi and Paolo Fantozzi
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：15 January 2017
• 年：2017
• 卷：97
• 期：1
• 页码：102-107
• 全文大小：449K
• ISSN：1097-0010

文摘

Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest in replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities. This study assesses a novel formulation, the supercritical fluid extract of garlic, on sunflower oil oxidation during an accelerated shelf-life test.