Abstract Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroa
ABSTRACT The use of natural antioxidants extracted from plants is an alternative to the application of synthetic antioxidants. In this study, we evaluated the oxidative stability of soybean oil after
Data shows the effect of three different edible coating conditions and their impact in acid value, peroxide value, and TBAR. The experimental conditions were carried out in triplicate. The measurement
