Antioxidant effect of onion peel extracts (Allium cepa L.) on the stability of soybean oil under thermo-oxidative degradation
Published: 2 July 2021| Version 1 | DOI: 10.17632/9rzkn7tn7b.1
Contributor:
Wellington Umeda
Description
Tables.
Files
Steps to reproduce
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
Institutions
Universidade Estadual Paulista Julio de Mesquita Filho
Categories
Characterization of Food