TECHNOLOGICAL EVALUATION OF SOME NATURAL ANTIOXIDANTS EXTRACTED FROM DIFFERENT PLANT BY-PRODUCTS

Abstract: Finally, from the previous results, it can be concluded the results i the following points:
1. Peanut hulls, rice bran, tomato seeds and soybean hulls phenoli extracts were fOlmd as low cost and good sources of natural phenoli antioxidants in edible oils.
2. The antioxidative activity of peanut hulls phenolic extracts was greate than those of rice brain, tomato seeds and soybean hulls.
3. Optimum concentration recommended from natural antioxidant (phenolic extracts) was 200 ppm.
4. Natural phenolic antioxidants increased the thermal stability of treatel oils during frying process.
The results of this thesis recommended:
The use of natural phenolic antioxidants extracted from peanut hulls nce bran, tomato sees and soybean hulls to be added at 200 ppm tc increase the shelf life of oils and in the same time possessed no hazan effect on human being health.
Publication year 2006
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    عدلى سمير عبد الستار معهد بحوث تكنولوجيا الاغذية
    ا.د ابو الفتح عبد القادر البديوى جامعة المنوفية
    ا.د على عبد العال بكر جامعة المنوفية
    د. مجيدة محمد الجبشى جامعة المنوفية
Agris Categories Food science and technology
AGROVOC
TERMS		 Agricultural chemicals. Antioxidants.
Publication Type PhD Thesis
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