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Review

An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils

Department of Pharmaceutical Sciences, Food Science and Nutrition Section, University of Perugia, 06126 Perugia, Italy
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Processes 2020, 8(8), 956; https://doi.org/10.3390/pr8080956
Received: 1 July 2020 / Revised: 29 July 2020 / Accepted: 5 August 2020 / Published: 8 August 2020
(This article belongs to the Special Issue Extraction Optimization Processes of Antioxidants)
Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods. View Full-Text
Keywords: natural antioxidants; vegetable extracts; waste; edible oils; oxidative stability; shelf life natural antioxidants; vegetable extracts; waste; edible oils; oxidative stability; shelf life
MDPI and ACS Style

Blasi, F.; Cossignani, L. An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils. Processes 2020, 8, 956. https://doi.org/10.3390/pr8080956

AMA Style

Blasi F, Cossignani L. An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils. Processes. 2020; 8(8):956. https://doi.org/10.3390/pr8080956

Chicago/Turabian Style

Blasi, Francesca, and Lina Cossignani. 2020. "An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils" Processes 8, no. 8: 956. https://doi.org/10.3390/pr8080956

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