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EFFECTS OF DIFFERENT HERBAL EXTRACTS ON OXIDATIVE STABILITY OF SUNFLOWER OIL

Year 2018, Volume: 43 Issue: 2, 333 - 346, 08.03.2018
https://doi.org/10.15237/gida.GD17115

Abstract

The aim of this study was to
evaluate the performance of 7 different plant extracts on prevention of
sunflower oil oxidation. Sunflower oil samples enriched with different herbal
extracts were subjected to accelerated oxidation conditions at 25, 50 and 75
°C for 21 days of storage. Peroxide value (PV), malondialdehyde (MAD),
conjugated dien (K
232) and trien (K270) values were
determined initially before the storage, and at the 7
th, 14th
and 21
st day of storage. In addition, antioxidant activities of the
ingredients used as antioxidant source were analyzed by DPPH (EC
50)
test. PV, MAD, K
232 and K270 values increased by the
increase of the storage temperature during the storage period. Especially, rosemary
extract (RE) was found to be as effective as sumac (SM) and nettle (NE)
extracts, natural tocopherols of the refined sunflower oil, AP and BHT used as
a reference antioxidant, in deferral of formation of primary oxidation
products. Similarly, RE, SE and ginger (GE) extract was quite effective in
deferring the formation of secondary oxidation products. It is concluded that
RE, SM, NE and GE were effective in prevention of oxidation and improving the
oxidative stability of sunflower oil, and thus, they may be used commercially
in food industry to provide longer shelf life for edible oils and oily
products.

References

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  • Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S., Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica Dioica L.) extract-loaded nanoliposomes: II. Antioxidant activity and release properties. J Microencapsul, 1-11. doi:10.1080/02652048.2016.1208295
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  • AOCS. (1989a). Official Method Ce 8-89. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. In Official methods and recommended practices of the American Oil Chemists’ Society (4th ed.): AOCS, Champaign, IL, USA.
  • AOCS. (1989b). Official Method Cd 8b-90. (1989b). Peroxide value, acetic acidisooctane method. In Official methods and recommended practices of the American Oil Chemists’ Society (4th ed.): AOCS Champaign, IL, USA.
  • AOCS. (1994). Official methods and recommended practices of the American Oil Chemists' Society: AOCS press.
  • Atalay, D., Erge, H. S. (2017). Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis). Gida / the Journal of Food, 42(5), 494-504. doi:10.15237/gida.GD17024
  • Basak, S. S., Candan, F. (2010). Chemical Composition and In vitro Antioxidant and Antidiabetic Activities of Eucalyptus Camaldulensis Dehnh. Essential Oil. Journal of the Iranian Chemical Society, 7(1), 216-226.
  • Baştürk, A., Ceylan, M., Çavuş, M., Boran, G., Javidipour, I. (2017). Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT-Food Science and Technology. (In press) doi.org/10.1016/j.lwt.2017.11.005
  • Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200.
  • Bozan, B., Kosar, M., Tunalier, Z., Ozturk, N., Baser, K. H. C. (2003). Antioxidant and free radical scavenging activities of Rhus coriaria and Cinnamomum cassia extracts. Acta Alimentaria, 32(1), 53-61. doi:DOI 10.1556/AAlim.32.2003.1.7
  • Bursal, E., Koksal, E. (2011). Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Research International, 44(7), 2217-2221. doi:10.1016/j.foodres.2010.11.001
  • Casarotti, S. N., Jorge, N. (2014). Antioxidant Activity of Rosemary Extract in Soybean Oil under Thermoxidation. Journal of Food Processing and Preservation, 38(1), 136-145. doi:10.1111/j.1745-4549.2012.00755.x
  • Chan, E. W. C., Lim, Y. Y., Chew, Y. L. (2007). Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chemistry, 102(4), 1214-1222. doi:10.1016/j.foodchem.2006.07.009
  • Chen, X. Q., Zhang, Y., Zu, Y. G., Yang, L., Lu, Q., Wang, W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. International Journal of Food Science and Technology, 49(2), 385-391. doi:10.1111/ijfs.12311
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  • Danış, Ö., Yuce‐Dursun, B., Çimen, T., Demir, S., Salan, Ü., Yalçın, G., Ogan, A. (2014). Evaluation of Antioxidant, Radical‐Scavenging and Acetylcholinesterase Inhibitory Activities of Various Culinary Herbs Cultivated in Southern Turkey. Journal of food biochemistry, 38(6), 602-611.
  • Ghasemzadeh, A., Jaafar, H. Z., Rahmat, A. (2010). Identification and concentration of some flavonoid components in Malaysian young ginger (Zingiber officinale Roscoe) varieties by a high performance liquid chromatography method. Molecules, 15(9), 6231-6243. doi:10.3390/molecules15096231
  • Guler, E. (2013). Investigation of chemopreventive properties of Urtica dioica L., in MCF-7 and MDA 231 breast cancer cell lines. New J Med, 30, 50-53.
  • Hamidi, M. E., Shami, S. M. E. (2015). Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil. American Journal of Food Technology, 10(4), 135-146. doi:10.3923/ajft.2015.135.146
  • Hraš, A. R., Hadolin, M., Knez, Ž., Bauman, D. (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry, 71(2), 229-233.
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  • Ide, N., Nelson, A. B., Lau, B. H. (1997). Aged garlic extract and its constituents inhibit Cu2+ induced oxidative modification of low density lipoprotein. Planta medica, 63(03), 263-264.
  • IUPAC. (1992). Standard Methods for the Analysis of Oils, Fats a ndDerivatives. (7th ed.). Oxford, England: Blackwell, International Union of Pure and Applied Chemistry.
  • Jain, P. K., Ravichandran, V., Sharma, S., Agrawal, R. K. (2008). The antioxidant activity of some medicinal plants. Turkish Journal of Biology, 32(3), 197-202.
  • Kallel, F., Driss, D., Chaari, F., Belghith, L., Bouaziz, F., Ghorbel, R., Chaabouni, S. E. (2014). Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products, 62, 34-41. doi:10.1016/j.indcrop.2014.07.047
  • Kataki, M. S., Murugamani, V., Rajkumari, A., Singh, P., Mehra, D. A., Yadav, R. S. (2010). Antioxidant, hepatoprotective, and anthelmintic activities of methanol extract of Urtica dioica L. leaves. Pharmaceutical Crops, 3, 38-46.
  • Khalaf, N. A., Shakya, A. K., Al-Othman, A., El-Agbar, Z., Farah, H. (2008). Antioxidant activity of some common plants. Turkish Journal of Biology, 32(1), 51-55.
  • Kossah, R., Nsabimana, C., Zhang, H., Chen, W. (2013). Evaluation of antimicrobial and antioxidant activities of Syrian Sumac fruit extract. J Natural Products, 6, 96-102.
  • Kubra, I. R., Rao, L. J. M. (2012). Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity. International Journal of Food Science and Technology, 47(11), 2311-2317. doi:10.1111/j.1365-2621.2012.03104.x
  • Latif, S., Anwar, F. (2009). Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality. Journal of the American Oil Chemists Society, 86(4), 393-400. doi:10.1007/s11746-009-1357-8
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  • Navas, P. B., Carrasquero‐Durán, A., Flores, I. (2006). Effect of black tea, garlic and onion on corn oil stability and fatty acid composition under accelerated oxidation. International Journal of Food Science & Technology, 41(3), 243-247. Nikolova, M., Dzhurmanski, A. (2009). Evaluation of free radical scavenging capacity of extracts from cultivated plants. Biotechnology & Biotechnological Equipment, 23(sup1), 109-111.
  • Ozcan, M. (2003). Effect of sumach (Rhus coriaria L.) extracts on the oxidative stability of peanut oil. J Med Food, 6(1), 63-66. doi:10.1089/109662003765184769
  • Özcan, M., Akgül, A. (1995). Antioxidant activity of extracts and essential oils from Turkish spices on sunflower oil. Acta Alimentaria, 24(1), 81-90.
  • Pizzale, L., Bortolomeazzi, R., Vichi, S., Überegger, E., Conte, L. S. (2002). Antioxidant activity of sage (Salvia officinalisandS fruticosa) and oregano (Origanum onitesandO indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82(14), 1645-1651. doi:10.1002/jsfa.1240
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FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ

Year 2018, Volume: 43 Issue: 2, 333 - 346, 08.03.2018
https://doi.org/10.15237/gida.GD17115

Abstract

Bu çalışmanın amacı, 7 farklı bitki ekstraktının ayçiçek
yağında oksidasyonu engelleme performanslarını değerlendirmektir. Farklı bitki
ekstraktları ilave edilmiş ayçiçeği yağı örnekleri, 25, 50 ve 75 °C’lerde 21
gün süre ile hızlandırılmış oksidasyona tabi tutulmuştur. Depolama öncesi, 7.,
14. ve 21. günlerde numuneler alınarak peroksit değeri (PD), malondialdehit
(MAD), konjuge dien (K
232) ve konjuge trien (K270)
analizleri yapılmıştır. Ayrıca antioksidan olarak kullanılan maddelerin
antioksidan aktiviteleri DPPH (EC
50) testi ile belirlenmiştir. PD,
MAD, K
232 ve K270 değerleri depolama sıcaklığı ve süresi
artışına paralel olarak artmıştır. Özellikle birincil oksidasyon ürünlerinin
oluşumunu geciktirmede biberiye ekstraktı (BB), sumak ekstraktı (SM) ve ısırgan
ekstraktı (IS) referans antioksidan olarak kullanılan BHT, tokoferol (TOC) ve
AP kadar etkili olmuştur. İkincil oksidasyon ürünleri oluşumunu geciktirmede
ise ekstraktlardan BB, SM ve zencefil ekstraktı (ZC) etkili olmuştur. BB, SM,
IS ve ZC ekstraktlarının oksidasyonu geciktirerek, ayçiçek yağının oksidatif
stabilitesini arttırdığı ve gıda sanayinde ticari olarak yağ oksidasyonunun
geciktirilmesinde kullanılabileceği sonucuna varılmıştır.

References

  • Ali, S., Chatha, S. A. S., Ali, Q., Hussain, A. I., Hussain, S. M., Perveen, R. (2015). Oxidative Stability of Cooking Oil Blend Stabilized with Leaf Extract ofEucalyptus citriodora. International Journal of Food Properties, 19(7), 1556-1565. doi:10.1080/10942912.2015.1047514
  • Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S., Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica Dioica L.) extract-loaded nanoliposomes: II. Antioxidant activity and release properties. J Microencapsul, 1-11. doi:10.1080/02652048.2016.1208295
  • Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., Itakura, Y. (2001). Recent advances on the nutritional effects associated with the use of garlic as a supplement. J. Nutr, 131(3), 955S-962S.
  • AOCS. (1989a). Official Method Ce 8-89. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. In Official methods and recommended practices of the American Oil Chemists’ Society (4th ed.): AOCS, Champaign, IL, USA.
  • AOCS. (1989b). Official Method Cd 8b-90. (1989b). Peroxide value, acetic acidisooctane method. In Official methods and recommended practices of the American Oil Chemists’ Society (4th ed.): AOCS Champaign, IL, USA.
  • AOCS. (1994). Official methods and recommended practices of the American Oil Chemists' Society: AOCS press.
  • Atalay, D., Erge, H. S. (2017). Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis). Gida / the Journal of Food, 42(5), 494-504. doi:10.15237/gida.GD17024
  • Basak, S. S., Candan, F. (2010). Chemical Composition and In vitro Antioxidant and Antidiabetic Activities of Eucalyptus Camaldulensis Dehnh. Essential Oil. Journal of the Iranian Chemical Society, 7(1), 216-226.
  • Baştürk, A., Ceylan, M., Çavuş, M., Boran, G., Javidipour, I. (2017). Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT-Food Science and Technology. (In press) doi.org/10.1016/j.lwt.2017.11.005
  • Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200.
  • Bozan, B., Kosar, M., Tunalier, Z., Ozturk, N., Baser, K. H. C. (2003). Antioxidant and free radical scavenging activities of Rhus coriaria and Cinnamomum cassia extracts. Acta Alimentaria, 32(1), 53-61. doi:DOI 10.1556/AAlim.32.2003.1.7
  • Bursal, E., Koksal, E. (2011). Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Research International, 44(7), 2217-2221. doi:10.1016/j.foodres.2010.11.001
  • Casarotti, S. N., Jorge, N. (2014). Antioxidant Activity of Rosemary Extract in Soybean Oil under Thermoxidation. Journal of Food Processing and Preservation, 38(1), 136-145. doi:10.1111/j.1745-4549.2012.00755.x
  • Chan, E. W. C., Lim, Y. Y., Chew, Y. L. (2007). Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chemistry, 102(4), 1214-1222. doi:10.1016/j.foodchem.2006.07.009
  • Chen, X. Q., Zhang, Y., Zu, Y. G., Yang, L., Lu, Q., Wang, W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. International Journal of Food Science and Technology, 49(2), 385-391. doi:10.1111/ijfs.12311
  • Cordeiro, A. M. T. M., Medeiros, M. L., Santos, N. A., Soledade, L. E. B., Pontes, L. F. B. L., Souza, A. L., . . . Souza, A. G. (2012). Rosemary (Rosmarinus officinalis L.) extract. Journal of Thermal Analysis and Calorimetry, 113(2), 889-895. doi:10.1007/s10973-012-2778-4
  • da Silva, A. C., Jorge, N. (2014). Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. J Food Sci Technol, 51(6), 1208-1212. doi:10.1007/s13197-012-0623-1
  • Danış, Ö., Yuce‐Dursun, B., Çimen, T., Demir, S., Salan, Ü., Yalçın, G., Ogan, A. (2014). Evaluation of Antioxidant, Radical‐Scavenging and Acetylcholinesterase Inhibitory Activities of Various Culinary Herbs Cultivated in Southern Turkey. Journal of food biochemistry, 38(6), 602-611.
  • Ghasemzadeh, A., Jaafar, H. Z., Rahmat, A. (2010). Identification and concentration of some flavonoid components in Malaysian young ginger (Zingiber officinale Roscoe) varieties by a high performance liquid chromatography method. Molecules, 15(9), 6231-6243. doi:10.3390/molecules15096231
  • Guler, E. (2013). Investigation of chemopreventive properties of Urtica dioica L., in MCF-7 and MDA 231 breast cancer cell lines. New J Med, 30, 50-53.
  • Hamidi, M. E., Shami, S. M. E. (2015). Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil. American Journal of Food Technology, 10(4), 135-146. doi:10.3923/ajft.2015.135.146
  • Hraš, A. R., Hadolin, M., Knez, Ž., Bauman, D. (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry, 71(2), 229-233.
  • Huang, B., Wang, G., Chu, Z., Qin, L. (2012). Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS. Drying Technology, 30(3), 248-255. doi:10.1080/07373937.2011.634976
  • Ide, N., Nelson, A. B., Lau, B. H. (1997). Aged garlic extract and its constituents inhibit Cu2+ induced oxidative modification of low density lipoprotein. Planta medica, 63(03), 263-264.
  • IUPAC. (1992). Standard Methods for the Analysis of Oils, Fats a ndDerivatives. (7th ed.). Oxford, England: Blackwell, International Union of Pure and Applied Chemistry.
  • Jain, P. K., Ravichandran, V., Sharma, S., Agrawal, R. K. (2008). The antioxidant activity of some medicinal plants. Turkish Journal of Biology, 32(3), 197-202.
  • Kallel, F., Driss, D., Chaari, F., Belghith, L., Bouaziz, F., Ghorbel, R., Chaabouni, S. E. (2014). Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products, 62, 34-41. doi:10.1016/j.indcrop.2014.07.047
  • Kataki, M. S., Murugamani, V., Rajkumari, A., Singh, P., Mehra, D. A., Yadav, R. S. (2010). Antioxidant, hepatoprotective, and anthelmintic activities of methanol extract of Urtica dioica L. leaves. Pharmaceutical Crops, 3, 38-46.
  • Khalaf, N. A., Shakya, A. K., Al-Othman, A., El-Agbar, Z., Farah, H. (2008). Antioxidant activity of some common plants. Turkish Journal of Biology, 32(1), 51-55.
  • Kossah, R., Nsabimana, C., Zhang, H., Chen, W. (2013). Evaluation of antimicrobial and antioxidant activities of Syrian Sumac fruit extract. J Natural Products, 6, 96-102.
  • Kubra, I. R., Rao, L. J. M. (2012). Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity. International Journal of Food Science and Technology, 47(11), 2311-2317. doi:10.1111/j.1365-2621.2012.03104.x
  • Latif, S., Anwar, F. (2009). Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality. Journal of the American Oil Chemists Society, 86(4), 393-400. doi:10.1007/s11746-009-1357-8
  • Modzelewska-Kapituła, M., Marin-Iniesta, F. (2005). Influence of the Fe and Cu presence in tea extracts on antioxidant activity. Food Science and Technology, 8(4), 14.
  • Navas, P. B., Carrasquero‐Durán, A., Flores, I. (2006). Effect of black tea, garlic and onion on corn oil stability and fatty acid composition under accelerated oxidation. International Journal of Food Science & Technology, 41(3), 243-247. Nikolova, M., Dzhurmanski, A. (2009). Evaluation of free radical scavenging capacity of extracts from cultivated plants. Biotechnology & Biotechnological Equipment, 23(sup1), 109-111.
  • Ozcan, M. (2003). Effect of sumach (Rhus coriaria L.) extracts on the oxidative stability of peanut oil. J Med Food, 6(1), 63-66. doi:10.1089/109662003765184769
  • Özcan, M., Akgül, A. (1995). Antioxidant activity of extracts and essential oils from Turkish spices on sunflower oil. Acta Alimentaria, 24(1), 81-90.
  • Pizzale, L., Bortolomeazzi, R., Vichi, S., Überegger, E., Conte, L. S. (2002). Antioxidant activity of sage (Salvia officinalisandS fruticosa) and oregano (Origanum onitesandO indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82(14), 1645-1651. doi:10.1002/jsfa.1240
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There are 51 citations in total.

Details

Primary Language Turkish
Other ID GD17115
Journal Section Articles
Authors

Ayhan Baştürk 0000-0001-7701-9306

Bahattin Tabar

Publication Date March 8, 2018
Published in Issue Year 2018 Volume: 43 Issue: 2

Cite

APA Baştürk, A., & Tabar, B. (2018). FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ. Gıda, 43(2), 333-346. https://doi.org/10.15237/gida.GD17115
AMA Baştürk A, Tabar B. FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ. The Journal of Food. February 2018;43(2):333-346. doi:10.15237/gida.GD17115
Chicago Baştürk, Ayhan, and Bahattin Tabar. “FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ”. Gıda 43, no. 2 (February 2018): 333-46. https://doi.org/10.15237/gida.GD17115.
EndNote Baştürk A, Tabar B (February 1, 2018) FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ. Gıda 43 2 333–346.
IEEE A. Baştürk and B. Tabar, “FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ”, The Journal of Food, vol. 43, no. 2, pp. 333–346, 2018, doi: 10.15237/gida.GD17115.
ISNAD Baştürk, Ayhan - Tabar, Bahattin. “FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ”. Gıda 43/2 (February 2018), 333-346. https://doi.org/10.15237/gida.GD17115.
JAMA Baştürk A, Tabar B. FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ. The Journal of Food. 2018;43:333–346.
MLA Baştürk, Ayhan and Bahattin Tabar. “FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ”. Gıda, vol. 43, no. 2, 2018, pp. 333-46, doi:10.15237/gida.GD17115.
Vancouver Baştürk A, Tabar B. FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ. The Journal of Food. 2018;43(2):333-46.

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