Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes
Paloma Lucía López,
Nicolle Stefani Juncos,
Nelson Rubén Grosso
et al.
Abstract:The aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in fryi… Show more
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