NATURAL ANTIOXIDANTS COMPARISON

BHA, BHT increase levels of cancer-fighting agent, INFORM, 5, (1994), 1365-1366

- dangers associated with use of synthetic antioxidants

Biochemical studies of a natural antioxidant isolated from rosemary and its application in cosmetic dermatology, Calabrese, Scapagnini, Int. J. Tissue React., 22, (2000), 5-13

- antiaging skin management potential; comparison with vitamin E

Effect of natural and synthetic antioxidants on changes in refined, bleached and deodorized palm olein during deep-fat frying of potato chips, Man, Tan, JAOCS, 76 (3), (1999), 331-339

- effects of antioxidants on potato chips frying in palm oil; change of oil properties

Effect of antioxidants on losses of tocopherols during deep-fat frying, Gordon, Kourimska, Food Chemistry, 52, (1995), 175-177

- stabilization of mixed tocopherols in frying (rapseed) oil for potato chips, also ascorbyl palmitate

Enhancing the antioxidative effect of a-tocopherol with rosemary in inhibiting catalyzed oxidation caused by Fe2+ and hemoprotein, Fang, Wada, Food Research International, 26, (1993), 405-411

- synergism of rosemary extract and a-tocopherol in sardine oil and bonito dark muscle

Interfacial phenomena in the evaluation of antioxidants: bulk oils vs. emulsions, Frankel, Huang, J. Agric. Food Chem., 42, (1994), 1054-1059

- efficiency of synthetic antioxidants and a-tocopherol in emulsion systems

Supercritical fluid extraction of rosemary and sage antioxidants, Bauman, Hadolin, Acta Alimentaria, 28 (1), (1999), 15-28

- procedure for supercritical CO2 extraction of antioxidants from rosemary and sage; activity comparison BHA/BHT

Synergistic effects of rosemary, sage and citric acid on fatty acid retention of palm oil during deep-frying, Jaswir, Che Man, JAOCS, 77 (5), (2000), 527-533

- effects of antioxidant mixture on potato chips frying in palm oil at 180 oC; dosage optimisation

The antioxidative activity of summer savory and rosemary in dressing stored exposed to light or in darkness, Madsen, Sorensen, Food Chemistry, 63 (2), (1998), 173-180

- activity of rosemary extract in darkness and light (dressing); comparison with propyl gallate

The synergistic antioxidative effect of rosemary extract and a-tocopherol in sardine oil model system and frozen-crushed fish meat, Wada, Fang, Journal of Food Processing and Preservation, 16, (1992), 263-274

- rosemary extract and a-tocopherol synergism (against BHA and non-combined antioxidant)