Marzanna Hęś

TL;DR: In this work, the future of A. vera as effective antioxidants is primarily discussed and expected trends are summarised, and the bioactive components and the health-promoting effects of A., vera are investigated.

TL;DR: In this paper, the effect of natural and synthetic antioxidants in protecting phytosterols during heating at 180°C was investigated and the results showed that the effectiveness of antioxidants decreased in the following order: synthetic tocopherols, green tea extract, rosemary extract, phenolic compounds extracted from rapeseed meal, sinapic acid and BHT.

TL;DR: The effectiveness of antioxidants in the stabilisation of phytosterols decreased in the following order: phenolic compounds from rapeseed meal>rosemary extract>mix of tocopherols from rapeeed oil> mix of synthetic tocop herols>green tea extract>sinapic acid>BHT.

TL;DR: In this article, the effect of natural and synthetic antioxidants on changes in phytosterols of rapeseed oil during heating was estimated by gas chromatography, and the best results were observed in samples with natural antioxidants.

TL;DR: The scientific achievements of this research could help consumers to choose those cereal products available on the market, such as barley and buckwheat groats, which are a rich source of antioxidative compounds and dietary fiber.