The impact of antioxidants on the oxidative stability of some edible oils

Abstract

The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors of some edible oils oxidation (grape seeds, walnuts and corn germ). Lipid oxidation is one of the major causes that decrease the nutritional value of food products and reducing their shelf life. This phenomenon leads to changes in the nutritional and organoleptic quality of the edible oils. Lipid self-oxidation is recognized as the main oxidation mechanism in edible oils and fats. Inhibition of the lipid self-oxidation process is important for various industrial applications, especially for the food industry.