The effects of Curcuma longa L. leaf extracts on the prevention of oxidation in soybean oil

The use of natural plant antioxidants has been an alternative approach to synthetic antioxidants for food applications. This study investigated the antioxidant properties of the leaves of Curcuma longa L. against the oxidation of soybean oil using leaf extracts obtained from seven different types of...

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Veröffentlicht in:	Acta Scientiarum Polonorum. Technologia Alimentaria 2021-07, Vol.20 (3), p.325-336
Hauptverfasser:	Alves, Izabel de Paula Duarte, Almeida, Maria Carolina de, Souto, Luciana Reis Fontinelle, Oliveira, Tatianne Ferreira de
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - analysis Antioxidants - pharmacology Curcuma - chemistry Ethanol Glycine max Humans Lipid Peroxidation - drug effects Oxidation-Reduction Phenols - analysis Phenols - pharmacology Plant Extracts - chemistry Plant Extracts - pharmacology Plant Leaves Solvents Soybean Oil Thiobarbituric Acid Reactive Substances Water
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