Antioxidative active compounds in oilseeds
2000
Niklova, I. | Schmidt, S. | Sekretar, S. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemicko Technologicka Fakulta)
Literature facts on stabilisation of edible oils by natural antioxidants are presented in this article. Special attention is devoted to antioxidate components present in seeds of rapessed (Brassica napus L.), evening primrose (Oenothera biennis L.), sunflower (Helianthus annuus L.), linseed (Linum usitatissimum L.), cottonseed (Gossypium hirsutum L.), sesame (Sesamum indicum L.), mustard (Sinapis arvensis L.), soybean (Glycine max L.), and peanut (Arachis hypogaea L.). The extracts of meals, after isolation of oil, may extend the group of known antioxidants, substitute for certain synthetic antioxidants, as well as have a positive effect on the human organism
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