Stability of some vegetable oils supplemented with astaxanthin as antioxidant

Abstract

Microalgae-derived antioxidants are starting to gain popularity in the processing of functional and organic foods. Astaxanthin (AXT) is included in the list of these antioxidants. The antioxidant potential of AXT allows food technologists to offer a wide range of functional foods. The study revealed the antioxidant potential of AXT and its ability to stop the oxidation of vegetable oils under high temperature conditions. In conclusion, astaxanthin is a potent antioxidant for thermal protection of vegetable oils.