Awards Nomination
20+ Million Readerbase
Indexed In
- Open J Gate
- JournalTOCs
- RefSeek
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- Publons
- Geneva Foundation for Medical Education and Research
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Abstract
An Effect of Oregano on Oxidative Stability of Soybean Oil Via Microwave and Induction Cook Top Heating
Geeta Verma
The main objective of this study is to evaluate the antioxidant properties of oregano on refined soybean oil as a result of microwave and induction cook top heating. Oxidation changes were determined by common traditional parameters such as acid value, free fatty acid value, peroxide value as well as by Fourier transform infrared (FTIR) spectroscopy. It has been observed from studies that oregano has powerful antioxidant effect in microwave heated oil samples whereas it does not show any antioxidant properties on induction cooktop heated samples.