The influence of natural antioxidants on the oxidative stability of iodine-fortified sunflower oil in the process of storage

Abstract

The task of obtaining oils with heightened antioxidative properties by incorporating natural antioxidative spice plant components into the receipt composition has been solved in order to decrease the intensity of possible oxidative reactions and increase the shelf life of iodine-fortified sunflower oil. It has been shown that natural antioxidants exert an effective influence on the stabilization of the investigated oils; i.e., the intensity of accumulation of primary and secondary oil oxidation products is inhibited.