تاثیر استفاده از آنتی اکسیدانهای طبیعی (اولئورزین آویشن و زنجبیل ) بر خواص فیزیکی شیمیایی و حسی روغن کنجد

Asensioa CM, Grossob NR & Juliania HR. 2015. Quality preservation of organic cottage cheese using oregano essential oils. LWT - Food Science and Technology, 60(2): 664-671.       

Bayala B, Bassole IH, Scifo R, Gnoula C, Morel L, Lobaccaro JMA & Simpore J. 2014.     Anticancer activity of essential oils and their chemical components ‐ A review. American Journal of Cancer Research, 4: 591–607.

Chang S, Bassiri A & Jalali H. 2013. Evaluation of antioxidant activity of fennel (Foeniculum vulgare)  seed extract on oxidative stability of olive oil. Journal of Chemical health risks, 3(2) ,6(4): 67-74.

Chen Z, Bertin R & Froldi G. 2013. EC 50 estimation of antioxidant activity in DPPH assays using several  statistical programs. Food Chemistry, 138(1), 414-420.

Choe E & Min DB. 2006. Mechanisms and factors for edible oil oxidation. Comprehensive reviews in food science and food safety, 5(4):169-186.

El Asbahani A, Jilale A, Voisin SN, Addi EHA, Casabianca, H, El Mousadik A, Hartmann DJ &    Renaud FNR 2015. Chemical composition and antimicrobial activity of nine essential oils obtained by           steam distillation of plants from the Souss‐ Massa Region (Morocco). Journal of Essential Oil Research, 27: 34–44.

Elizabeth I, Ifeanyi G & Veronica O. 2013. Production of oleoresin from ginger (Zingiber officinale) peels and evaluation of its antimicrobial and antioxidative properties. African Journal of Microbiology Research, 7(42): 4981-4989.

Garcıa JL, Luque de Castro MD. 2004.Ultrasound assisted Soxhlet extraction, an expeditive approach for solid sample treatment, application to the extraction of total fat from oleaginous seeds. J. Chromatogr. A; 1034: 237–42.

Kamaliroosta L, Ghavami M, Gharachorloo M, Azizinezhad R, 2011. Isolation of cinnamon extract and assessing its effect on the stability of sunflower oil. Iranian Journal of Nutrition Science and Food Technology, 6 (1) :13-22.
Alothman M, Bhat R & Karim, AA, 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115(3):785-788.

Kizhakkayil J & Sasikumar B. 2011. Diversity, characterization and utilization of ginger: a review. Plant     Genetic Resources, 9(3):464-477.

Liu Q & Yao H. 2007. Antioxidant activities of barley seeds extracts. Food Chemistry, 102(3):732-737.

Marandi A, Mohammadi M, Fathollahi I 3 and & Pezeshki Najafabadi A, 2018. Enrichment of low-fat pasteurized milk using conjugated linoleic acid (CLA) nanoliposome. Journal of Food Researche,28(4): 155-165.

Merkx, D.W., Swager, A., van Velzen, E.J., van Duynhoven, J.P., & Hennebelle, M. (2021). Quantitative and predictive modelling of lipid oxidation in mayonnaise. Antioxidants, 10(2): 287.

Mirzaei A, Mohammadi J, Mirzaei N & Mirzaei M. 2011. The antioxidant Capacities and total phenolic contents of some medicinal plants in Iran. Journal of Fasa University of medicinal sciences, 1(3): 160-166.

Peksel A, Arisan-Atac I, Yanardag R. 2010. Evaluation of Antioxidant and Antiacetyl cholin esterase Activities of the Extracts of Pistacia atlantica Desf. Leaves. Journal of Food Biochemistry, 34(3): 451–476.

 Pezeshki A, Khakbaz Heshmati M & Abutalebi Z, 2020. Effect of thyme and ginger metanoic extraction on the oxidative stability of sunflower oil.  Journal of Food Researche,30(3): 107-121.

Pourreza N. 2013. Phenolic Compounds as Potential Antioxidant. Jundishapur Journal Pharmological Production, 8(4): 149-50.

Sadeghi Z, Kuhestani K, Abdollahi V & Mahmood A. 2014. Ethnopharmacological studies of indigenous medicinal plants of Saravan region, Baluchistan, Iranian Journal of Ethnopharmacol, 153: 111–118.

Said PP, Arya OP, Pradhan RC, Singh, RS & Rai BN. 2015. Separation of oleoresin from ginger     rhizome powder using green processing technologies. Journal of Food Process Engineering, 38(2): 107-114.

Salariya AM & Habib F. 2003. Antioxidant activity of ginger extract in sunflower oil. Journal of the Science of Food and Agriculture, 83(7): 624-629.

Salmanian SH, Sadeghi mahonak A, Alami M, Ghorbani M, 2013. Antioxidant activity of hawthorn (Crataegus elbursensis) extract on stability of soybean oil. Journal of Food Researche,23(2): 199-209.

Shahidi F, Janitha PK & Wanasundara PD. 1992. Phenolic antioxidants. Critical reviews in food science     & nutrition, 32(1): 67-103.

Sharififar F, Moshafi MH, Mansouri SH, Khodashenas M, Khoshnoodi M. 2007. In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methaol extract of endemic Zataria multiflora. Boiss. Food Control, 18: 800-5.

Singleton V, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 16(3):144–158.

Sun L, Zhang J, Lu X, Zhang L & Zhang Y. 2011. Evaluation to the antioxidant activity of total      flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food and Chemical Toxicology, 49(10): 2689-2696.

Teixeira, B, Marques, A., Ramos, C, Neng, NR, Nogueira, JMF, Saraiva, J.A, & Nunes, M.L. 2013 Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Ind Crops Prod, 43: 587–595.

Tominaga H, Kobayashi Y, Goto T, Kasemura K, Nomura M. 2005. DPPH radical scavenging effect of several phenyl propanoid compounds and their glycoside derivatives.Yakucaku Zasshi 2005; 125(4): 371-5.

Villanueva Bermejo D, Angelov I., Vicente G, Stateva RP, Rodriguez Garcia‐Risco M, Reglero G, Ibanez, E., & Fornari, T. 2015. Extraction of thymol from different varieties of thyme plants using green solvents. J Sci Food Agric, 95: 2901–2907.