| dc.contributor.author |
Aysel, Mehtap Bircan |
|
| dc.contributor.author |
Bayrak, Ali |
|
| dc.contributor.author |
Kiralan, Mustafa |
|
| dc.contributor.author |
Ozbucak, Tugba |
|
| dc.date.accessioned |
2022-09-09T12:07:05Z |
|
| dc.date.available |
2022-09-09T12:07:05Z |
|
| dc.date.issued |
2013 |
|
| dc.identifier.uri |
http://doi.org/10.1080/10942912.2011.573118 |
|
| dc.identifier.uri |
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3250 |
|
| dc.description.abstract |
Dried rosemary and origanum were added to soybean oil, individually and in combination, to determine their effect on the oxidation stability of soybean oil. Samples were stored at two different temperatures (60°C and room temperature) and oxidation was determined by peroxide value and conjugated diene value. The treated soybean oil samples showed evidence of antioxidant activity at 60°C and at room temperature. Furthermore, it was observed that the herbs stored under room temperature had a higher activity compared to those stored at 60°C. |
en_US |
| dc.language.iso |
eng |
en_US |
| dc.publisher |
TAYLOR & FRANCIS INC530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106 |
en_US |
| dc.relation.isversionof |
10.1080/10942912.2011.573118 |
en_US |
| dc.rights |
info:eu-repo/semantics/openAccess |
en_US |
| dc.subject |
Origanum Rosemary Soybean oil Oxidation Antioxidant Direct use |
en_US |
| dc.title |
Individual and Combined Use of Rosemary and Origanum in Soybean Oil as Natural Antioxidants |
en_US |
| dc.type |
article |
en_US |
| dc.relation.journal |
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
en_US |
| dc.contributor.department |
Ordu Üniversitesi |
en_US |
| dc.contributor.authorID |
0000-0001-7401-8025 |
en_US |
| dc.identifier.volume |
16 |
en_US |
| dc.identifier.issue |
5 |
en_US |
| dc.identifier.startpage |
995 |
en_US |
| dc.identifier.endpage |
1001 |
en_US |