Antioxidant properties of orange and lemon peels and their efficacy in preventing lipid peroxidation in stored oils

Subject Areas : Phytochemistry: Isolation, Purification, Characterization

Abdol Hadi  Tajer ¹ (Department of Food Science and Nutrition, University of Mysore, Mysuru, 57006, India)
Aisha  Siddiqi ² (Department of Food Science and Nutrition, University of Mysore, Mysuru, 57006, India)
Divya  Prakash J. ³ (Department of Food Science and Nutrition, University of Mysore, Mysuru, 57006, India)
Jamuna  Prakash ⁴ (Department of Food Science and Nutrition, University of Mysore, Mysuru, 57006, India)
Prabhavathi  S.N. ⁵ (Department of Food Science and Nutrition, University of Mysore, Mysuru, 57006, India)

Received: 2019-05-08 Accepted : 2019-06-28 Published : 2019-06-01

Keywords:

References:

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