Sep 2026
Effect of pink pepper (Schinus terebinthifolia Raddi) on oxidative processes and β-sitosterol degradation in refined soybean oil during natural light exposure.
This study assessed the antioxidant effect of pink pepper (PP) in refined soybean oil during 60 days of light exposure at room temperature. Lipid oxidation was evidenced by peroxide and thiobarbituric acid reactive substances (TBARS) analyses. However, oils containing 4% and 6% PP showed lower peroxide values and reduc...
L. M. Keller, V. D. de Oliveira, D. Chávez et al.
· Food Chemistry · 0 citations