___

• Ahn JH, Kim YP, Seo EM, Choi YK, Kim HS (2008). Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil. J Food Eng 84: 327–334.
• Akhtar P, Asghar A, Sheikh AS (1985). Effect of proxy radical scavengers on fluorescent light induced oxidation in some edible oils. J Pure Appl Sci 4: 1–7.
• Armando C, Maythe S, Beatriz, NP (1998). Antioxidant activity of grapefruit seed extract on vegetable oils. J Sci Food and Agric 77: 463–467.
• AOAC (2000). OfŞcial Methods of Analysis of AOAC International. 17th ed. Washington, DC, USA: Association of Official Analytical Chemists.
• Box GEP, Draper NR (1987). Empirical Model-Building and Response Surfaces. New York, NY, USA: Wiley.
• Chung HF, Colakoglu AS, Min DB (2004). Relationship among headspace oxygen, peroxide value and conjugated diene content of soybean oil oxidation. J Food Sci 69: 83–88.
• Colakoglu AS (2007). Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron. Food Chem 101: 724–728.
• Cook NC, Samman S (1996). Flavonoids—Chemistry, metabolism, cardioprotective effects, and dietary sources. J Nutr Biochem 7: 66–76.
• Crapiste GH, Brevedan MIV, Carelli AA (1999). Oxidation of sunflower oil during storage. J Am Oil Chem Soc 76: 1437– 1443.
• Freeman BL, Eggett DL, Parker TL (2010). Synergistic and antagonistic interactions of phenolic compounds found in navel oranges. J Food Sci 75: C570–C576.
• Goli AH, Barzegar M, Sahari MA (2005). Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chem 92: 521–525.
• Erkan N, Ayranci G, Ayranci E (2009). A kinetic study of oxidation development in sunflower oil under microwave heating: effect of natural antioxidants. Food Res Int 42: 1171–1177.
• Farag RS, Mahmoud EA, Basuny AM (2007). Use of crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during the heating. Int J Food Sci Technol 42: 107–115.
• Halliwell B, Murcia MA, Chirico S, Aruoma OI (1995). Free radicals and antioxidants in food and in vivo: what they do and how they work. Critical Rev Food Sci Nutr 35: 7–20.
• IUPAC (1992). Standard Methods for the Analysis of Oils, Fats and Derivatives. 7th ed. Oxford, UK: Blackwell.
• Jeong SM, Kuo SYD, Kim RS, Jo C, Nam KC, Ahn DU (2004). Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52: 3389–3393.
• Johnson OC, Kummerow FA (1957). Chemical changes which take place in an edible oil during thermal oxidation. J Am Oil Chem Soc 34: 407–409.
• Kawanishi S, Hiraku Y, Murata M, Oikawa S (2002). The role of metals in site-speciŞc DNA damage with reference to carcinogenesis. Free Radical Bio Med 32: 822–832.
• Krazhiyan H, Razavi SMA, Philips GO (2011). Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocol 25: 915–920.
• Labuza TP, Bergquist S (1983). Kinetics of potato chips under constant temperature and sine wave temperature conditions. J Food Sci 48: 712–713.
• Lambropoulos I, Roussis GI (2007). Antioxidant activity of red wine phenolic extracts towards oxidation of corn oil. Eur J Lipid Sci Technol 109: 623–628.
• Läubli MW, Bruttel PA (1986). Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and Rancimat method. J Am Oil Chem Soc 63: 792–795.
• Martínez KD, Pilosof AMR (2012). Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology. Food Hydrocol 26: 318–322.
• Matalgyto FS, Al-Khalifa AS (1998). Effect of microwave oven heating on stability of some oil and fats. Arab Gulf J Sci Res 16: 21–40.
• Mohdaly AAA, Sarhan MA, Mahmoud A, Ramadan MF, Smetanska I (2010). Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chem 123: 1019–1026.
• Neff WE, Mounts TL, Rinsch WM, Konishi H, El-Agaimy MA (1994). Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure. J Am Oil Chem Soc 71: 1101–1109.
• Papadopoulou D, Roussis G (2008). Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione. Food Chem 109: 624– 629.
• Paz I, Molero M (2001). Estudio de la estabilidad térmica de aceites vegetales comestibles en diversos ambientes. Afinidad 58: 190– 196 (article in Spanish).
• Rehman ZU (2006). Citrus peel extract – A natural source of antioxidant. Food Chem 99: 450–454.
• Roussis IG, Tzimas PC, Soulti K (2008). Antioxidant activity of white wine extracts and some phenolic acids toward corn oil oxidation. J Food Process Preserv 32: 535–545.
• Yalcin H (2011). Antioxidative effects of some phenolic compounds and carotenoids on reŞned hazelnut oil. J Cons Protect Food Safety 6: 353–358.
• Yalcin H, Karaman S, Ozturk I (2011). Evaluation of antioxidant efficiency of potato and orange peels and apple pomace extracts in sunflower oil. Italian J Food Sci 23: 55–61.
• Yoon SH, Kim SK, Shin MG, Kim KH (1985). Comparative study of physical methods for lipid oxidation measurement in oils. J Am Oil Chem Soc 62: 1487–1489.
• Xiaoying C, Ahn DU (1998). Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe+2 or ultraviolet light. J Am Oil Chem Soc 75: 1717–1721.