Lipid oxidation is one of the major causes of food spoilage. This study was conducted to evaluate and compare the oxidative stability of Sesame (Sesamum indicum), Soybean (Glycine max) and Mahua (Madhuca longifolia) against ...

During the past two decades, the use of natural plant extracts as antioxidants in edible oils is becoming popular to prevent the use of synthetic antioxidants. This study was carried out to study the effect of three natural ...