Enhancing Oxidative Stability of Nigella Sativa Oil with Some Agro-Industrial Wastes Extracts and its Utilization in Mayonnaise
Nawal Zeyada,
Mona Massoud,
Saadia Hashem
Abstract:The stability of lipid oxidation of fat-rich food products is one the most important factors to preserve the quality of food products. Therefore this study aimed to enhance the oxidative stability of Nigella sativa (NS) oil for 15 days at 50 °C, by using different concentrations of extracts from olive leaves (OL), tomato by-product (TP), orange peel (OP) and water melon peel (WP) as naturally bioactive compounds, in addition to assess the quality of mayonnaise containing NS oil as a functional ingredient. The … Show more
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