Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil

@article{zcan2013EffectOD,
  title={Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil},
  author={M. {\"O}zcan and F. Juhaimi},
  journal={Journal of Food Science and Technology},
  year={2013},
  volume={52},
  pages={1218-1222}
}
  • M. Özcan, F. Juhaimi
  • Published 2013
  • Chemistry, Medicine
  • Journal of Food Science and Technology
  • In this study, the antioxidant effect of date (Phoenix dactylifera L., Arecaceae) seed extracts at different concentrations (0.5 %, 1.0 % and 1.5 %) on the oxidative stability of olive oil at 60 °C was determined. Butylated hydroxyanisole (BHA) was used as positive control in the experiment. All extracts exhibited antioxidant activity compared to BHA up to 21 days. When antioxidant effect of extract concentrations were compared with BHA, the effect of 0.5 % extract concentration was more… CONTINUE READING
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