N-Way NIR Data Treatment through PARAFAC in the Evaluation of Protective Effect of Antioxidants in Soybean Oil.

ABSTRACT: The use of chemometric tools is progressing to scientific areas where analytical chemistry is present, such as food science. In analytical food evaluation, oils represent an important field, allowing the exploration of the antioxidant effects of herbs and seeds. However, traditional methodologies have some drawbacks which must be overcome, such as being time-consuming, requiring sample preparation, the use of solvents/reagents, and the generation of toxic waste. The objective of this study is to evaluate the protective effect provided by plant-based substances (directly, or as extracts), including pumpkin seeds, poppy seeds, dehydrated goji berry, and Provençal herbs, against the oxidation of antioxidant-free soybean oil. Synthetic antioxidants tert-butylhydroquinone and butylated hydroxyt

SUBMITTER: Rosa LN 

PROVIDER: S-EPMC7583810 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature