Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)
Vanessa Sales de Oliveira, Davy Willian Hidalgo Cháves, Ormindo Domingues Gamallo, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Rosane Nora Castro, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Topics & Concepts
SardineButylated hydroxytolueneFood sciencePolyunsaturated fatty acidChemistryAntioxidantLipid oxidationFatty acidBiologyBiochemistryFisheryFish <Actinopterygii>Essential Oils and Antimicrobial ActivityAntioxidant Activity and Oxidative StressPhytochemistry and biological activity of medicinal plants