The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils

Abstract

This research demonstrates the possibility to use hawthorn lipophilic extracts in the high lipid content food products production. An important fact is the possibility to use natural antioxidants obtained from local berries in order to substitute the synthetic additives. Food products enriched with natural additives will ensure consumption of safe and healthy products with longer shelf life.