Enhancing extra virgin olive oil stability with chemically modified polysaccharides from Lycium barbarum L. leaves: Implications for heat resistance and shelf life

Enhancing extra virgin olive oil stability with chemically modified polysaccharides from Lycium barbarum L. leaves: Implications for heat resistance and shelf life

This study evaluates the antioxidative potential of crude and chemically modified polysaccharides derived from Lycium barbarum L. leaves to enhance the thermal stability of Extra Virgin Olive Oil (EVOO) during extended storage and heating. Natural polysaccharides were modified using ascorbic acid an...

Full description

Saved in:
Bibliographic Details
Main Authors: Al-Wraikat Majida, Ali Zeshan, Aamer Abubaker Mohamed, Jianke Li, YongFeng Liu
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Heliyon
Subjects:
Antioxidation
Degradation
Lycium barbarum
Olive oil
Physicochemical changes
Polysaccharide
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844025008849
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2405844025008849

Similar Items