Authors |
Abd-Allah I., Food Technology Research Institute , Food Technology Research Institute Rabie M., Department of Food Science, Faculty of Agriculture, Zagazig University , Department of Food Science, Faculty of Agriculture, Zagazig University Sulieman A., Department of Food Science, Faculty of Agriculture, Zagazig University , Department of Food Science, Faculty of Agriculture, Zagazig University Mostfa D., Food Technology Research Institute , Food Technology Research Institute El-Badawi A., Department of Food Science, Faculty of Agriculture, Zagazig University , Department of Food Science, Faculty of Agriculture, Zagazig University |
Bibliography |
- Sultana B., Anwar F., Asi M.R., and Chatha S.A.S. Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil. Grasas y Aceites, 2008, vol. 59, no. 3, pp. 205–217. DOI: https://doi.org/10.3989/gya.2008.v59.i3.510.
- Sikwese F. and Duodu K.G. Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions. Food Chemistry, 2007, vol. 104, no. 1, pp. 324–331. DOI: https://doi.org/10.1016/j.foodchem.2006.11.042.
- Babbar N., Oberoi H.S., Sandhu S.K., and Bhargav V.K. Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants. Journal of Food Science Technology, 2014, vol. 51, no. 10, pp. 2568–2575. DOI: https://doi.org/10.1007/s13197-012-0754-4.
- Valantina R.S. and Neelamegam P. Antioxidant potential in vegetable oil. Research Journal Chemistry Environment, 2012, vol. 16, no. 2, pp. 87–94.
- Kim J., Kim D.N., Lee S.H., Yoo S.-H., and Lee S. Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chemisty, 2010, vol. 118, no. 2, pp. 398–402. DOI: https://doi.org//10.1016/j.foodchem.2009.05.011.
- Nyam K., Wong M., Long K., and Tan C. Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage. International Food Research Journal, 2013, vol. 20, no. 2, pp. 695–701.
- Suryawanshi P.C., Kirtane R.D., Chaudhari A.B., and Kothari R.M. Conservation and recycling of pomegranate seeds and shells for value addition. Journal of Renewable and Sustainable Energy, 2009, vol. 1, no. 1. Available at: https://aip.scitation.org/doi/10.1063/1.3078510. (accessed 27 Februaru 2018).
- Rudra S.G., Nishad J., Jakhar N., and Kaur C. Food industry waste: mine of nutraceuticals. International Journal of Science, Environment, 2015, vol. 4, no. 1, pp. 205–229.
- Manthey J.A. and Grohmann K. Phenols in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses. Journal of Agricultural and Food Chemistry, 2001, vol. 49, no. 7, pp. 3268–3273. DOI: https://doi.org/10.1021/jf010011r.
- Anwar F., Jamil A., Iqbal S., and Sheikh M.A. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasas y Aceites, 2006, vol. 57, no. 2, pp. 189–197. DOI: https://doi.org/10.3989/gya.2006.v57.i2.36.
- Evans C.D., List G.R., Moser H.A., and Cowan J.C. Long term storage of soybean and cottonseed salad oils. Journal of the American Oil Chemists Society, 1973, vol. 50, no. 6, pp. 218–222.
- Tsaknis J., Lalas S., Gergis V., Dourtoglou V., and Spiliotis V. Characterization of Moringa oleifera variety Mbololo seed oil of Kenya. Journal of Agricultural and Food Chemistry, 1999, vol. 47, no. 11, pp. 4495–4499. DOI: https://doi.org/10.1021/jf9904214.
- Official Methods of Analysis of the Association of the Official Analytical Chemists. 19th end. Arlington. Virginia, USA. 2012.
- Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, 1991, L248, pp. 1–82.
- Chen C.-W. and Ho C.-T. Antioxidant properties of polyphenols extracted from green and black teas. Journal of Food Lipids, 1995, vol. 2, no. 1, pp. 35–46. DOI: https://doi.org/10.1111/j.1745-4522.1995.tb00028.x.
- Kulkarni A.P. and Aradhya S.M. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry, 2005, vol. 93, no. 2, pp. 319–324. DOI: https://doi.org/10.1016/j.foodchem.2004.09.029.
- Yassari S. and Yasari E. Effects of extracts of Thompson orange peels on the stability of canola oil. Journal of Agriculture and Crop Sciences, 2013, vol. 5, no.4, pp. 410–420.
- Yassari S. and Yasari E. Effects of extracts of Thompson orange peels on the stability of canola oil. Journal of Agriculture and Crop Sciences, 2013, vol. 5, no.4, pp. 410–420.
- Warner K., Frankel E., and Mounts T. Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils. Journal of the American Oil Chemists' Society, 1989, vol. 66, no. 4, pp. 558–564. DOI: https://doi.org/10.1007/BF02885448.
- Ibrahium M.I. Efficiency of pomegranate peel extract as antimicrobial, antioxidant and protective agents. World Journal of Agricultural Sciences, 2010, vol. 6, no. 4, pp. 338–344.
- McGinely L. Analysis and quality control for processing and processed fats. In:Rossel J.B. and Pritchard J.L.R. (eds) Analysis of oilseeds, fats and fatty foods. New York: Elseiver Applied Science, 1991. pp. 460–470.
- Shadidi F. and Wanasundara U. Measurements of Lipid Oxidation and Evaluation of Antioxidant Activity. Natural Antioxidants: Chemistry, Health Effects and Applications, 1997, p. 379.
- Iqbal S., Haleem S., Akhtar M., Zia-ul-Haq M., and Akbar J. Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International, 2008, vol. 41, no. 2, pp. 194–200. DOI: https://doi.org/10.1016/j.foodres.2007.11.005/.
- Abd El-aal H.A., Halaweish F.T. Food preservative activity of phenolic compounds in orange peel extracts (Citrus sinensis L.). Lucrări Ştiinţifice, 2010, vol. 53, pp. 457–464.
- White P. Conjugated diene, anisidine value, and carbonyl value analyses. In: Warner K. and Eskin N.A.M. (eds) Methods to assess quality and stability of oils and fat-containing foods. Champaing: AOCS Press, 1995. pp. 159–178.
- Fishwick M.J. and Swoboda P.A. Measurement of oxidation of polyunsaturated fatty acids by spectrophotometric assay of conjugated derivatives. Journal of the Science of Food and Agriculture, 1977, vol. 28, no. 4, pp. 387–393. DOI: https://doi.org/10.1002/jsfa.2740280412.
- Iqbal S. and Bhanger M. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 2007, vol. 100, no. 1, pp. 246–254. DOI: https://doi.org/10.1016/j.foodchem.2005.09.049.
- O’Keefe S.F. and Pike O.A. Fat characterization. In: Nielsen S.S. (ed) Food analysis. New York: Springer, 2010. pp. 239–260.
- Lutfullah G., Tila H., Khattak S.U., et al. Antioxidant properties of agro-industrial waste and their use as natural preservative for sunflower oil. Journal of Applied Environmental and Biological Sciences, 2015, vol. 5, no. 11, pp. 10–16.
- Zhang Y., Yang L., Zu Y., et al. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 2010, vol. 118, no. 3, pp. 656–662. DOI: https://doi.org/10.1016/j.foodchem.2009.05.038.
- Kanner J., Gorelik S., Roman S., and Kohen R. Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as a bioreactor. Journal of Agricultural and Food Chemistry, 2012, vol. 60, no. 36, pp. 8790–8796. DOI: https://doi.org/10.1021/jf300193g.
- Mei W.S.C., Ismail A., Esa N.M., et al. The effectiveness of rambutan (Nephelium lappaceum L.) extract in stabilization of sunflower oil under accelerated conditions. Antioxidants, 2014, vol. 3, no. 2, pp. 371–386. DOI: https://doi.org/10.3390/antiox3020371.
- Nor F.M., Mohamed S., Idris N.A., and Ismail R. Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food chemistry, 2008, vol. 110, no. 2, pp. 319–327. DOI: https://doi.org/10.1016/j.foodchem.2008.02.004.
- Alireza S., Tan C., Hamed M., and Che Man Y. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 2010, vol. 17, no. 2, pp. 295–302.
- Yalcin H., Karaman S., and Ozturk I. Evaluation of antioxidant efficiency of potato and orange peel and apple pomace extract in sunflower oil. Italian Journal of Food Science, 2011, vol. 23, no. 1, pp. 55–61.
- Ling S.S.C., Chang S. K., Sia W.C.M., and Yim H.S. Antioxidant effcacy of unripe banana (musa acuminata Colla) peel extracts in sunflower oil during accelerated storage. Acta Scientiarum Polonorum, Technologia Alimentaria, 2015, vol. 14, no. 4, pp. 343–356. DOI: https://doi.org/10.17306/J.AFS.2015.4.34.
|