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 emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant capacity parameters during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software. Results: Tota...
The antioxidant activity of several honeys was evaluated considering the different contribution of e...
Copyright © 2013 Lee Suan Chua et al.This is an open access article distributed under the Creative C...
This article belongs to the Special Issue Bioactive Compounds in Plant-Based Food and Food Supplemen...
146 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2002.Dietary antioxidants might pr...
A Journal Article by Dr. Betty Mbatia, a Lecturer in the Faculty of Pharmacology and Health Sciences...
8 páginas, 3 figuras, 2 tablasThe aim of this study was to determine the antioxidant efficacy of pea...
Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processe...
Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processe...
Honey serves as a good source of natural antioxidants and hence it is free radical scavengers that e...
Antioxidant capacity of Venezuelan honey in wistar rat homogenates (Pérez P., Elizabeth ; Rodríguez ...
In the recent years there has been an increasing interest in determination of the antioxidant activi...
Reactive oxygen species are known to be implicated in many cell disorders and in the development of...
Research attention has been drawn to honey’s nutritional status and beneficial properties for human ...
Honey is a natural product derived from the insect Apis mellifera. Approximately 200 different compo...
The antioxidant activities based on the free radical scavenging, reducing power, and bleaching inhib...
The antioxidant activity of several honeys was evaluated considering the different contribution of e...
Copyright © 2013 Lee Suan Chua et al.This is an open access article distributed under the Creative C...
This article belongs to the Special Issue Bioactive Compounds in Plant-Based Food and Food Supplemen...
146 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2002.Dietary antioxidants might pr...
A Journal Article by Dr. Betty Mbatia, a Lecturer in the Faculty of Pharmacology and Health Sciences...
8 páginas, 3 figuras, 2 tablasThe aim of this study was to determine the antioxidant efficacy of pea...
Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processe...
Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processe...
Honey serves as a good source of natural antioxidants and hence it is free radical scavengers that e...
Antioxidant capacity of Venezuelan honey in wistar rat homogenates (Pérez P., Elizabeth ; Rodríguez ...
In the recent years there has been an increasing interest in determination of the antioxidant activi...
Reactive oxygen species are known to be implicated in many cell disorders and in the development of...
Research attention has been drawn to honey’s nutritional status and beneficial properties for human ...
Honey is a natural product derived from the insect Apis mellifera. Approximately 200 different compo...
The antioxidant activities based on the free radical scavenging, reducing power, and bleaching inhib...
The antioxidant activity of several honeys was evaluated considering the different contribution of e...
Copyright © 2013 Lee Suan Chua et al.This is an open access article distributed under the Creative C...
This article belongs to the Special Issue Bioactive Compounds in Plant-Based Food and Food Supplemen...