Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part A
An overview of oxidative stability of edible oils improved by natural extracts with antioxidant activity
Author(s): Rinky Garg, Moumita Dev and Riya Ganguly
Abstract: An important source of antioxidants is fruit and vegetable material as well as spices and herbs. The circular economy has been strengthened by the discovery that agricultural and food industrial wastes can be used for the recovery of bioactive compounds. Nowadays, synthetic antioxidants are being replaced by natural compounds due to their potential adverse effects on human health. We have compiled a critical review of the scientific evidence about the use of plant bioactives in unsaturated vegetable oils for the purpose of increasing their added-value, improving their oxidative stability, and prolonging their shelf life. In this review, we will highlight new approaches in the field of health-promoting foods that incorporate edible oils with natural bioactives.
DOI: 10.22271/foodsci.2025.v6.i1a.177
Pages: 13-16 | Views: 76 | Downloads: 30
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How to cite this article:
Rinky Garg, Moumita Dev, Riya Ganguly. An overview of oxidative stability of edible oils improved by natural extracts with antioxidant activity. J Curr Res Food Sci 2025;6(1):13-16. DOI: 10.22271/foodsci.2025.v6.i1a.177
