Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?

Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?

The impact of the addition of commercial thyme (TEO) and rosemary essential oil (REO) and butylated hydroxytoluene (BHT, 0.01%) combined with sunflower oil on the lipid quality of Atlantic bonito was investigated during shallow frying. Atlantic bonito treated with TEO and REO had significantly lower...

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Veröffentlicht in:International journal of gastronomy and food science 2022-06, Vol.28, p.100500, Article 100500
Hauptverfasser: Korkmaz, Koray, Tokur, Bahar, Ucar, Yilmaz
Format: Artikel
Sprache:eng
Schlagworte:
Atlantic bonito
Lipid oxidation
Rosemary
Shallow frying
Thyme
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Zusammenfassung:The impact of the addition of commercial thyme (TEO) and rosemary essential oil (REO) and butylated hydroxytoluene (BHT, 0.01%) combined with sunflower oil on the lipid quality of Atlantic bonito was investigated during shallow frying. Atlantic bonito treated with TEO and REO had significantly lower lipid content than control and BHT-treated samples (p 
ISSN:1878-450X
1878-4518
DOI:10.1016/j.ijgfs.2022.100500