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Stability of Purified Melon Seed Oil Obtained by Solvent Extraction

✍ Scribed by A.O. OGUNSUA; G.I.O. BADIFU

Book ID
108816238
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
413 KB
Volume
54
Category
Article
ISSN
0022-1147

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## Abstract The effect of the addition of olive leaf (__Olea europaea__, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanol–water 1:1; OHE), juice (OJ) and supercritical fluid‐CO~2~ (OSFE) on the oxidative stability of vegetable oils with different unsaturation, such as soybean oil (SBO), canola