| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853005 | Food and Chemical Toxicology | 2012 | 8 Pages |
Abstract
⺠In order to increase the stability of soybean oil, spike lavender essential oil was added during microwave heating. ⺠At lower exposition times spike lavender essential oil improved vitamin E contents in soybean oil. ⺠Higher antioxidant potential and oxidative resistance were displayed by soybean oils with spike lavender essential oil. ⺠Polyunsaturated fatty acids decrease was lower in oils with spike lavender essential oil. ⺠Spike lavender essential oil protected soybean oil from oxidation during microwave heating.
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Authors
Nuno Rodrigues, Ricardo Malheiro, Susana Casal, M. Carmen Asensio-S.-Manzanera, Albino Bento, José Alberto Pereira,