NATURAL ANTIOXIDANTS - USE IN OILS AND FATS

Antioxidant activity of minor amounts of gamma tocopherol in natural triacylglycerols, Lampi, Hopia, JAOCS, 74 (5), (1997), 549-555

- stability of rapeseed and butter oil

Antioxidative efectiveness of some natural antioxidants in sunflower oil, Yanishlieva, Marinova, Z Lebensm. Unters Forsch, 203, (1996), 220-223

- efficiency of caffeic acid, esculetin and fraxetin (no rosemary)

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

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

Lipid oxidation in food emulsions, Coupland, McClements, Trends in Food Science and Technology, 7 (3), (1996), 83-91

- mechanisms of oxidation in emulsion systems

Microwave energy effects on quality of some seed oils, Yoshida, Hirooka, Journal of Food Science, 55 (5), (1990), 1412-1416

- effect of microvave heating on various tocopherols assay in oils

Oils and fats: taint or flavour, Gordon, Chemistry in Britain, 11, (1991), 1020-1022

- oxidation processes in oils; role of antioxidants

Oxidation of sunflower oil during storage, Crapiste, Brevedan, JAOCS, 76 (12), (1999), 1437-1443

- methods for determinaiton of oil stability

Stabilization of butter with deodorized rosemary extract, Zegarska, Refalowski, Z. Lebensm. Unters. Forsch., 206, (1998), 99-10

- activity of rosemary extract in butter (no activity loss by deodorisation)

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