The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

<div>Storage-dependent changes of PV (a), AnV (b), TOTOX value (c), DPPH inhibition percentage (d), and reducing power of ferric ions (e) of the prepared oil blends for 4 weeks (T1 (◊), T2 (□), T3 (+), T4 (×), T5 (∗), T6 (♦), T7 (▬), T8 (●), T9 (▲), T10 (■), T11 (○), and T12 (∆)). Different treatments (T1–T12) are described in Table <a href="../tab3/">3</a>.</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

Figure 1 | The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum 