Abstract
The task of obtaining oils with heightened antioxidative properties by incorporating natural antioxidative spice plant components into the receipt composition has been solved in order to decrease the intensity of possible oxidative reactions and increase the shelf life of iodine-fortified sunflower oil. It has been shown that natural antioxidants exert an effective influence on the stabilization of the investigated oils; i.e., the intensity of accumulation of primary and secondary oil oxidation products is inhibited.
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