Study of the antioxidative effects of thyme, sage, juniper and oregano
| Autor: | M Faktorová, M Takácsová, A Príbela |
|---|---|
| Rok vydání: | 1995 |
| Předmět: |
Lipid Peroxides
Time Factors Antioxidant Thiobarbituric acid medicine.medical_treatment Brassica Salvia Thiobarbituric Acid Reactive Substances Antioxidants Fatty Acids Monounsaturated chemistry.chemical_compound Fatty acids.monounsaturated Botany Pepper medicine Plant Oils Food science Spices biology SAGE Fatty Acids biology.organism_classification Model sample chemistry Rapeseed Oil Juniper Food Science |
| Zdroj: | Food / Nahrung. 39:241-243 |
| ISSN: | 1521-3803 0027-769X |
| DOI: | 10.1002/food.19950390309 |
| Popis: | In the available literary sources there are many works concerned with the antioxidative effects of spices involving mainly rosemary, sage, majoran, pepper, peppermint, ginger, etc. [1—6]. To extend the knowledge of the antioxidative effects of spices some changes of lipids occuring in the model sample of the low-erucic rape-seed oil “Vitol” with addition of extracts of thyme, sage, juniper and oregano were studied by defining the acid, peroxide, thiobarbituric acid numbers and the composition of fatty acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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