The lipid oxidation process of Robusta green coffee beans was characterized during
accelerated storage for 20 days at 40° C, 50° C, and 60° C. The conventional oxidation …

The aim of the work was to assess the oxidative stability of sunflower oil flavored by the
essential oils extracted of Coriandrum sativum (coriander, CEO) during the accelerated …

Flavored oils, as one of the most important condiments in cuisine, are widely used in
vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower …

Black cumin (Nigella sativa) seed (BS) oil has high a peroxide value (PV) and acid value
(AV). In this study, BS was incorporated with different levels of rosemary extracts as a natural …

In this study, the essential oil of the fruits of Amomum villosum Lour.(AVEO) was extracted
through steam distillation and the components of the AVEO were analyzed using Gas …

The oxidative state of sunflower oil during high-temperature storage has been facing large
challenges. In the study, the antioxidant effect of the essential oil of Angelica dahurica cv …

This preliminary study explores the oxidative and physicochemical properties of Arbequina
and Moroccan picholine olive oils by subjecting these samples to accelerated oxidation at a …

Deep-frying using sunflower oil (SFO) requires natural antioxidants, and the preparation of
flavored SFO using spices and herbs offers an important method. In the present study, in the …

In this study, oxidation kinetics of linseed oil were investigated after its blending with corn,
canola, sesame, and bitter almond oils at different ratios. As determined by the Rancimat …

The application of cold-pressed sesame oil (CSO) in the food industry is limited by its weak
oxidative stability. The objective was to improve the oxidative stability of CSO by using …