The oxidative stability of vegetable oils enriched with carotenoids

Abstract

A permanent concern of the modern food industry is to ensure an optimal storage term for food. Sunflower oil has an important place in human nutrition. It is mostly consumed as salads dressing, in cooking or frying. According to (Gertz et al., 2000) [1] edible oils are supposed to oxidative reactions during frying. Lipid oxidation leads to the production of compounds that reduce the quality [2], leads to undesirable changes in sensory, chemical and nutritional properties of oils. [3]. One of the easiest ways to reduce vegetable oil and lipid oxidation is the application of antioxidants. Vegetables, berries, herbs and spices are among the numerous sources of natural antioxidants