Premium
Novel natural antioxidant for stabilization of edible oil: The ajowan ( Carum copticum ) extract case
Author(s) -
Bera D.,
Lahiri D.,
Nag A.
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-0876-9
Subject(s) - antioxidant , chemistry , taste , food science , organic chemistry
An inexpensive, natural antioxidant was developed for stabilizing flaxseed and bahera oils, which are readily available and consumed in large quantities for their EFA in India, Asia, and also parts of the Western world. With the incorporation of soluble ajowan ( Carum copticum ) extract, as ajowan powder, into the oils, their oxidation could be prevented. After storage of the oils for a year in the presence of antioxidant, the ordor, taste, and chemical properties of the oil were the same.