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Manuscript ID : 526006 Visit : 56 Page: 63 - 73

Article Type: Original Research

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Received: 2016-11-08 Accepted : 2016-11-08 Published : 2016-05-21

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  8. میرزائی، ع.، محمدی، ج.، میرزائی، ن.، میرزائی، م. 1390. ارزیابی خواص آنتی اکسیدانی و فنل تام عصاره هیدرو الکلی خاکشی، بارهنگ، زنیان، گشنیز، شنبلیله. مجله دانشگاه علوم پزشکی فسا ، سال اول ، شماره 3. 167-160.
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  9. یزدان پناه، ص.، ارجمند، پ.، ‌پور آذرنگ، ه. 1388. بررسی مقاومت حرارتی عصاره آنتی اکسیدانی پوست خارجی انار در روغن آفتابگردان ، علوم فنون کشاورزی و منابع طبیعی، سال سیزدهم، شماره 47، ص 102-95.
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    1. Adel, A., Mohdaly, A., Smetanska, I., Fawzy, R. M. and Sarhan, M. A. 2011. Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34 (1): 952-959.
      2.
    2. AOAC. 2000 . Official methods of analysis (17th ed.). Washington,DC: Association of Official Analytical Chemists [Methods 37.1.12].
      3.
    3. Bera, D. B and Lahiri, D., A. 2006. Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. Journal of Food Engineering,74: 542–545.
      4.
    4. Burits, M. and Bucar, F. 2000. Antioxidant activity of Nigella sativa essential oil. Phytotheraphy Research, 14, 323–328.
      5.
    5. Farhoosh, R. 2007.The effect of operational parameters  of the rancimat method on the determination of the oxidative stability measures and shelf life of soybean oil. Journal of the American Oil Chemists’ Society, 84: 205-209.
      6.
    6. Farhoosh, R., Tavakkoli, J. and Hadad Khodaparast, M.H. 2008. Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. Journal  of American  oil  chemistry society, 15: 379-385.
      7.
    7. Halliwell, B., Aeschbach, R., Loliger, J. and Arouma, O.I. 1995. The characterization of antioxidants. Journal of the Food Chemistry. 33: 601-617.
      8.
    8. Horwitz, W., Senze, A., Reynolds, H. and Park, D.L. 1975. Official methods of analysis of the association of anay tica1 chemists. Washington: Associat Official Analytic Chemist.
      9.
    9. Jayaprakasha, G.K. 2003. Antibacterial and antioxidant activities of grape (Vitis vinifer) seed extracts. Food Research International: 117-122.
      10.
    10. Matthaus, B. 2006. Utilization of high – oleic rapeseed oil for deep-fat  frying  of  French fries compared to other commonly used edible oils. Europian Journal of  Lipid Science and Technology, 108: 200-211.
      11.
    11. Ouchikh, O. 2011. The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs. Journal of Food Composition and Analysis, 24: 103-110.
      12.
    12. Saguy, I.S., Shani, A., Weinberg P. and Garti, N. 1996. Uilization of jojoba oil for deep fat frying of foods. Journal of Lebensm Wiss u - Technology, 29: 573-577.
      13.
    13. Seabury, k. 2002. The effect of antioxidants in preventing farther oxidation in TBA analysis. California state science fair. Project number, Jo404.
      14.
    14. Shantha, N.C. and Decker, E.A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the American Oil Chemis' Society, 77: 21–424.
      15.
    15. Simic, M. 2003. Preliminary assay on the antioxidative activity of Laurus nobilis extracts. Journal of Fitoterapia, 74: 613–616.
      16.
    16. Singh, G and Marimuthu,P . 2006.Antioxidant and biocidal activities ofCarum nigrum(seed) essential oil,oleoresin,and their selected components. Journal of Agricultural and Food chemistry, 54:174-181.
      17.
    17. Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P. and Gargova, S. 2007. Antioxidant actirity of ginger extract (Zingiber officinale). Journal  of Food chemistry, 102: 764-70.
      18.
    18. Yaghmure, A. and Aserin, A. 2001. Evaluation of Argan Oil for Deep-Fat fring. Lebensm. Journal of Lebensm Wiss u - Technology. 34: 124-130.

      1. Adel, A., Mohdaly, A., Smetanska, I., Fawzy, R. M. and Sarhan, M. A. 2011. Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34 (1): 952-959.
        2.
      2. AOAC. 2000 . Official methods of analysis (17th ed.). Washington,DC: Association of Official Analytical Chemists [Methods 37.1.12].
        3.
      3. Bera, D. B and Lahiri, D., A. 2006. Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. Journal of Food Engineering,74: 542–545.
        4.
      4. Burits, M. and Bucar, F. 2000. Antioxidant activity of Nigella sativa essential oil. Phytotheraphy Research, 14, 323–328.
        5.
      5. Farhoosh, R. 2007.The effect of operational parameters  of the rancimat method on the determination of the oxidative stability measures and shelf life of soybean oil. Journal of the American Oil Chemists’ Society, 84: 205-209.
        6.
      6. Farhoosh, R., Tavakkoli, J. and Hadad Khodaparast, M.H. 2008. Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. Journal  of American  oil  chemistry society, 15: 379-385.
        7.
      7. Halliwell, B., Aeschbach, R., Loliger, J. and Arouma, O.I. 1995. The characterization of antioxidants. Journal of the Food Chemistry. 33: 601-617.
        8.
      8. Horwitz, W., Senze, A., Reynolds, H. and Park, D.L. 1975. Official methods of analysis of the association of anay tica1 chemists. Washington: Associat Official Analytic Chemist.
        9.
      9. Jayaprakasha, G.K. 2003. Antibacterial and antioxidant activities of grape (Vitis vinifer) seed extracts. Food Research International: 117-122.
        10.
      10. Matthaus, B. 2006. Utilization of high – oleic rapeseed oil for deep-fat  frying  of  French fries compared to other commonly used edible oils. Europian Journal of  Lipid Science and Technology, 108: 200-211.
        11.
      11. Ouchikh, O. 2011. The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs. Journal of Food Composition and Analysis, 24: 103-110.
        12.
      12. Saguy, I.S., Shani, A., Weinberg P. and Garti, N. 1996. Uilization of jojoba oil for deep fat frying of foods. Journal of Lebensm Wiss u - Technology, 29: 573-577.
        13.
      13. Seabury, k. 2002. The effect of antioxidants in preventing farther oxidation in TBA analysis. California state science fair. Project number, Jo404.
        14.
      14. Shantha, N.C. and Decker, E.A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the American Oil Chemis' Society, 77: 21–424.
        15.
      15. Simic, M. 2003. Preliminary assay on the antioxidative activity of Laurus nobilis extracts. Journal of Fitoterapia, 74: 613–616.
        16.
      16. Singh, G and Marimuthu,P . 2006.Antioxidant and biocidal activities ofCarum nigrum(seed) essential oil,oleoresin,and their selected components. Journal of Agricultural and Food chemistry, 54:174-181.
        17.
      17. Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P. and Gargova, S. 2007. Antioxidant actirity of ginger extract (Zingiber officinale). Journal  of Food chemistry, 102: 764-70.
        18.
      18. Yaghmure, A. and Aserin, A. 2001. Evaluation of Argan Oil for Deep-Fat fring. Lebensm. Journal of Lebensm Wiss u - Technology. 34: 124-130.
        19.



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