Application of Satureja hortensis L. and Zataria multiflora Boiss. Essential Oils as Two Natural Antioxidants in Soybean Oil During Microwave Heating

نویسندگان
Fathi, A ID 1
Sahari, MA ID 2
Zangiabadi, M ID 3
Barzegar, M ID 4

1 Department of Food Technology, College of Agriculture, Tarbiat Modares University

2 Department of Food Technology, College of Agriculture, Tarbiat Modares University

3 Department of Food Technology, College of Agriculture, Tarbiat Modares University

4 Department of Food Technology, College of Agriculture, Tarbiat Modares University

doi
چکیده

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with ...

کلیدواژه‌ها
Natural antioxidant, Microwave, Essential oil, Satureja hortensis, Zataria multiflora, Soybean oil