Publications by authors named "Milkesa Fanta Sima"
Article Synopsis
- Antioxidants are compounds that prevent lipid oxidation, which can help extend the shelf life of edible oils, but synthetic antioxidants pose health risks, leading to the search for natural alternatives like extracts from olive plants and green tea.
- In a study, palm oil was fried at 180 °C for six days with natural extracts, which significantly maintained oil quality compared to oils without these additives, indicating that natural antioxidants can stabilize cooking oils better.
- The plant extracts demonstrated strong antioxidant activity, showing lower degradation in oil properties and higher phenolic and flavonoid content compared to synthetic options, confirming their potential use in improving oil stability during frying.
