English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Clove is a spice that presents strong antioxidant potential and could be used as an alternative to the synthetic antioxidants that might present toxicity risks. Objectives were to chemically characterize the extracts of clove bud and to apply it in the soybean oil, as a substitute to synthetic antioxidants. Clove bud extraction was performed using supercritical extraction, hydro-distillation and ultrasound, in order to compare the efficiency of the different extracts in preventing soybean oil oxidation. Identification and quantification of compounds present in clove extracts were performed by GC analysis and the main identified compound was eugenol. Refined soybean oil quality and its shelf-life increase with the addition of clove extracts were evaluate using acid index and moisture determination. Results showed that the use of clove extracts is effective in preventing the increase of acidity in soybean oil for seven days in oven at 60oC.

CHEMICAL COMPOSITION OF CLOVE (Eugenia caryophyllus) EXTRACTS AND ITS USE TO INCREASE SHELF-LIFE OF REFINED SOYBEAN OIL