Application of Honey to Reduce Oxidation in Soybean Oil

نویسندگان
Ardehali, P. ID 1
Jebelli Javan , A. ID 2
Jahantigh , M. ID 3
Aminzare , M. ID 4
, F. Asadi ID 5

1 Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

2 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

3 Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran

4 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

5 Department of Biochemistry, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

doi
چکیده

Background: The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil. Methods: Six groups were designed, including control (soybean oil ...

کلیدواژه‌ها
Honey, Antioxidants, Soybean Oil, Food Preservation