Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying
This study evaluated the antioxidant efficacy of ellagitannins from a pomegranate husk in preventing vegetable canola oil (VCO) oxidation during French fry preparation. Ellagitannins were extracted using 80% acetone, purified via Amberlite XAD-16 resin chromatography, and incorporated into VCO at 0....
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2025-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/2/226 |
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