Antioxidant effect of onion peel extracts (Allium cepa L.) on the stability of soybean oil under thermo-oxidative degradation

Published: 02-07-2021| Version 1 | DOI: 10.17632/9rzkn7tn7b.1
Contributor:
Wellington Umeda

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Table 1. Yield, total phenolic compounds, and antioxidant activity of onion skin extracts. Table 2. Averages of the oxidative stability index (h) for the interaction treatments x heating times at 180°C. Table 3. Averages of polar compounds (%) for different treatments and time of heating at 180°C