| Abstrakt: |
Researchers from the University of Agriculture in Faisalabad, Pakistan, have published a study on the anti-oxidative potential of fruits and vegetable waste in prolonging the shelf stability of vegetable oils. The research highlights the importance of natural antioxidants in enhancing oil stability and preventing oxidation, as opposed to synthetic antioxidants which may have harmful effects on human health. By incorporating antioxidant-rich waste extracts into vegetable oils, not only can oxidation be prevented, but nutritional enhancement and waste valorization can also be achieved, making it a sustainable and eco-friendly strategy. [Extracted from the article] |
