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October 28, 2015Food Technology and BiotechnologyOpen Access

Performance of Different Natural Antioxidant Compounds in Frying Oils

Buket Aydenız Emin Yılmaz

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Abstract

acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.

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Aydenız et al. (2015) studied this question.

synapsesocial.com/papers/6ab366c947a65f2b1e8a0746 https://doi.org/10.17113/ftb.54.01.16.4109

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