{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T16:34:43Z","timestamp":1790613283142,"version":"4.1.0"},"reference-count":77,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T00:00:00Z","timestamp":1772755200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      This study investigated the effect of ultrasound assisted pomegranate flower (\n                      <jats:italic>Punica granatum L<\/jats:italic>\n                      .) extract (DPF) on the oxidative stability of sunflower oil during intermittent heating. Dried pomegranate flowers were extracted using 80% aqueous ethanol in an ultrasonic bath, yielding a phytochemically rich extract characterized by high levels of total phenolics (267.36 \u00b1 4.19 mg GAE\/g DW), flavonoids (84.56 \u00b1 2.43 mg QE\/g DW), and ellagitannins such as punicalagins and ellagic acid. The extract exhibited strong\n                      <jats:italic>in vitro<\/jats:italic>\n                      antioxidant activity in the DPPH radical scavenging assay.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Sunflower oil was fortified with DPF extract at concentrations of 400, 800, 1,600, and 2,400 \u03bcg\/g oil, with 200 \u03bcg\/g BHT as a synthetic reference. All samples were heated at 180 \u00b1 5\u00b0C for 2 h daily over 5 consecutive days. The oil's oxidative stability was assessed by monitoring physicochemical indices including refractive index, viscosity, acid value, peroxide value, iodine value, total polar compounds (PCC), polymer content (PC), and thiobarbituric acid (TBA) value.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results and discussion<\/jats:title>\n                    <jats:p>Results demonstrated that DPF incorporation significantly enhanced the oil's thermal oxidative stability in a dose dependent manner. Higher concentrations (1,600 and 2,400 \u03bcg\/g oil) provided superior protection across all parameters, often outperforming 200 \u03bcg\/g oil BHT. The oil enriched with 2,400 ppm DPF proved most effective, it best preserved the iodine value while mitigating increases in refractive index, viscosity, acid value, peroxide value, PCC, PC, and TBA value. The findings indicate that ultrasound extracted pomegranate flower antioxidants, particularly at 2,400 \u03bcg\/g oil, can serve as a potent natural alternative to synthetic antioxidants, effectively prolonging the frying life and maintaining the quality of sunflower oil under repeated thermal stress.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1797519","type":"journal-article","created":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T06:40:04Z","timestamp":1772779204000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (Punica granatum L.) extract"],"prefix":"10.3389","volume":"13","author":[{"given":"Rehab F. M.","family":"Ali","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raed","family":"Alayouni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ayman M.","family":"El-Anany","sequence":"additional","affiliation":[{"name":"Special Food and Nutrition Department, Agricultural Research Center, Food Technology Research Institute","place":["Giza, Egypt"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,3,6]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"1192199","DOI":"10.3389\/fnut.2023.1192199","article-title":"Lipid oxidation in foods and its implications on proteins","volume":"10","author":"Geng","year":"2023","journal-title":"Front Nutr."},{"key":"B2","doi-asserted-by":"publisher","first-page":"21","DOI":"10.3390\/lipidology2040021","article-title":"edible oils from health to sustainability: influence of the production processes in the quality, consumption benefits and risks","volume":"2","author":"Silva","year":"2025","journal-title":"Lipidology"},{"key":"B3","doi-asserted-by":"publisher","first-page":"2961","DOI":"10.3390\/foods13182961","article-title":"Investigating the thermal stability of omega fatty acid-enriched vegetable oils","volume":"13","author":"Nagy","year":"2024","journal-title":"Foods"},{"key":"B4","doi-asserted-by":"publisher","first-page":"29","DOI":"10.1016\/j.ocsci.2023.12.006","article-title":"Effect of Rosmarinus officinalis and Origanum majorana extracts on stability of sunflower oil during storage and repeated heating","volume":"9","author":"Sahunie","year":"2024","journal-title":"Oil Crop Sci."},{"key":"B5","doi-asserted-by":"publisher","first-page":"1159","DOI":"10.17576\/jsm-2015-4408-12","article-title":"Impact of pandan leaf extract addition on the oxidative degradation of sunflower oil during microwave heating","volume":"44","author":"Ali","year":"2015","journal-title":"Sains Malays."},{"key":"B6","doi-asserted-by":"publisher","first-page":"61","DOI":"10.21608\/aasj.2018.30446","article-title":"Effect of natural extracts on the stability of sunflower oil and acrylamide formation at different thermal treatments","author":"El-Naggar","year":"2018","journal-title":"1."},{"key":"B7","doi-asserted-by":"publisher","first-page":"37","DOI":"10.18596\/jotcsa.628615","article-title":"Evaluation of phytochemical contents and antioxidant activity of pomegranate flower","volume":"7","author":"Tekin","year":"2019","journal-title":"J Turk Chem Soc Sect A Chem."},{"key":"B8","doi-asserted-by":"publisher","first-page":"155","DOI":"10.21603\/2308-4057-2025-1-630","article-title":"Pomegranate leaves, buds, and flowers: phytochemical. antioxidant, and comparative solvent analyzes","volume":"13","author":"Tekin","year":"2024","journal-title":"Foods Raw Mater."},{"key":"B9","doi-asserted-by":"publisher","first-page":"394","DOI":"10.3390\/vetsci10060394","article-title":"Investigation of pomegranate (Punica granatum L","volume":"10","author":"\u00d6kmen","year":"2023","journal-title":"Vet Sci"},{"key":"B10","doi-asserted-by":"publisher","first-page":"1","DOI":"10.18805\/ag.D-5776","article-title":"Effect of processing techniques on nutritional parameters of antioxidant rich pomegranate flowers","author":"Singh","year":"2023","journal-title":"Agric Sci Digest."},{"key":"B11","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.1003779","article-title":"Phytochemistry, pharmacological activities, and drug interactions of pomegranate, Punica granatum L (Punicaceae)","author":"Ochora","year":"2023","journal-title":"IntechOpen"},{"key":"B12","doi-asserted-by":"publisher","first-page":"6","DOI":"10.54393\/pjhs.v4i09.1010","article-title":"Phytochemicals and therapeutic potential of pomegranate","volume":"4","author":"Niazi","year":"2023","journal-title":"Pak J Health Sci."},{"key":"B13","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1093\/ijfood\/vvaf085","article-title":"Leveraging waste for natural antioxidant production: the effect of direct ultrasound fortification of sunflower oil with saffron by-products to enhance oxidative stability","volume":"60","author":"Ahmed","year":"2025","journal-title":"Int J Food Sci Technol"},{"key":"B14","doi-asserted-by":"publisher","first-page":"2980","DOI":"10.1007\/s11694-019-00218-0","article-title":"Free and bound phenolic and flavonoid compounds of Ferula persica obtained by different extraction methods and their antioxidant effects on stabilization of soybean oil","volume":"13","author":"Taghinia","year":"2019","journal-title":"J Food Meas Charact."},{"key":"B15","doi-asserted-by":"publisher","first-page":"6616","DOI":"10.3390\/molecules27196616","article-title":"Pomegranate flower extract\u2014the health-promoting properties optimized by application of the box\u2013behnken design","volume":"27","author":"Go\u015bciniak","year":"2022","journal-title":"Molecules."},{"key":"B16","doi-asserted-by":"publisher","first-page":"1047","DOI":"10.1108\/NFS-02-2024-0065","article-title":"Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures","volume":"54","author":"Alsayari","year":"2024","journal-title":"Nutr Food Sci."},{"key":"B17","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent","volume":"299","author":"Singleton","year":"1999","journal-title":"Methods Enzymol."},{"key":"B18","doi-asserted-by":"publisher","first-page":"555","DOI":"10.1016\/S0308-8146(98)00102-2","article-title":"The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals","volume":"64","author":"Zhishen","year":"1999","journal-title":"Food Chem."},{"key":"B19","doi-asserted-by":"publisher","first-page":"1758","DOI":"10.1021\/jf9908401","article-title":"Insoluble condensed tannins of canola\/rapeseed","volume":"48","author":"Naczk","year":"2000","journal-title":"J Agric Food Chem."},{"key":"B20","doi-asserted-by":"publisher","first-page":"1405","DOI":"10.1108\/NFS-02-2024-0061","article-title":"Phytochemical antioxidant, lipid peroxidation inhibition and sensory properties of roasted coffee mixed with various quantities of pomposia fruit","volume":"54","author":"Alshammai","year":"2024","journal-title":"Nutr Food Sci."},{"key":"B21","year":"2012","journal-title":"Official Methods of Analysis"},{"key":"B22","doi-asserted-by":"publisher","first-page":"2228","DOI":"10.1002\/jsfa.2607","article-title":"Improving the quality of fried oils by using different filter aids","volume":"86","author":"Farag","year":"2006","journal-title":"J Sci Food Agric."},{"key":"B23","doi-asserted-by":"publisher","first-page":"1363","DOI":"10.1007\/BF02679603","article-title":"A technique for monitoring the quality of used frying oils","volume":"63","author":"Wu","year":"1986","journal-title":"J Am Oil Chem Soc."},{"key":"B24","doi-asserted-by":"publisher","first-page":"603","DOI":"10.1007\/BF02545589","article-title":"The use of thiobarbituric acid as a measure of fat oxidation","volume":"31","author":"Sidwell","year":"1954","journal-title":"J Am Chem Soc."},{"key":"B25","author":"Gomez","year":"1984","journal-title":"Statistical Procedures for Agricultural Research"},{"key":"B26","doi-asserted-by":"publisher","first-page":"544","DOI":"10.1089\/jmf.2012.0275","article-title":"Chemical composition and antioxidant, anti-inflammatory, and antiproliferation activities of pomegranate (Punica granatum) flowers","volume":"16","author":"Bekir","year":"2013","journal-title":"J Med Food."},{"key":"B27","doi-asserted-by":"publisher","first-page":"6584","DOI":"10.1021\/acs.jafc.6b02950","article-title":"Phenolic compounds of pomegranate byproducts (outer skin, mesocarp, divider membrane) and their antioxidant activities","volume":"64","author":"Ambigaipalan","year":"2016","journal-title":"J Agric Food Chem."},{"key":"B28","doi-asserted-by":"publisher","first-page":"3022","DOI":"10.1002\/jssc.201800480","article-title":"Liquid chromatography coupled with time-of-flight tandem mass spectrometry for comprehensive phenolic characterization of pomegranate fruit and flower extracts used as ingredients in botanical dietary supplements","volume":"41","author":"Liu","year":"2018","journal-title":"J Sep Sci."},{"key":"B29","doi-asserted-by":"publisher","first-page":"153","DOI":"10.21608\/jfds.2025.410088.1207","article-title":"Utilization of green extract techniques for preserving bioactive compounds in pomegranate peels","volume":"16","author":"Abdel-Daem","year":"2025","journal-title":"J Food Dairy Sci."},{"key":"B30","doi-asserted-by":"publisher","first-page":"1554","DOI":"10.3390\/plants10081554","article-title":"A comprehensive study of the antibacterial activity of bioactive juice and extracts from pomegranate (Punica granatum L) peels and seeds","volume":"10","author":"Kupnik","year":"2021","journal-title":"Plants."},{"key":"B31","doi-asserted-by":"publisher","first-page":"153","DOI":"10.9734\/irjpac\/2025\/v26i4937","article-title":"Antioxidant activity of pomegranate peel extracts (Punica granatum L","volume":"26","author":"Hasiki\u0107","year":"2025","journal-title":"Int Res J Pure Appl Chem"},{"key":"B32","doi-asserted-by":"publisher","first-page":"1893","DOI":"10.1007\/s00204-025-03997-2","article-title":"Antioxidants: a comprehensive review","volume":"99","author":"G\u00fcl\u00e7in","year":"2025","journal-title":"Arch Toxicol."},{"key":"B33","doi-asserted-by":"publisher","first-page":"111450","DOI":"10.1016\/j.lwt.2021.111450","article-title":"Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation","volume":"146","author":"Yuan","year":"2021","journal-title":"LWT Food Sci Technol"},{"key":"B34","doi-asserted-by":"publisher","first-page":"1273","DOI":"10.3390\/foods9091273","article-title":"Changes in physical and chemical properties of thermally and oxidatively degraded sunflower oil and palm fat","volume":"9","author":"Wiege","year":"2020","journal-title":"Foods."},{"key":"B35","doi-asserted-by":"publisher","first-page":"2461","DOI":"10.3390\/molecules27082461","article-title":"The stability of refined rapeseed oil fortified by cold-pressed and essential black cumin oils under a heating treatment","volume":"27","author":"Fedko","year":"2022","journal-title":"Molecules."},{"key":"B36","doi-asserted-by":"publisher","first-page":"413","DOI":"10.21603\/2308-4057-2018-2-413-420","article-title":"Oxidative stability of edible oils via addition of pomegranate and orange peel extracts","volume":"6","author":"Islam","year":"2018","journal-title":"Foods Raw Mater"},{"key":"B37","doi-asserted-by":"publisher","first-page":"2344","DOI":"10.1002\/fsn3.3244","article-title":"Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L","volume":"11","author":"Bazargani-Gilani","year":"2023","journal-title":"Food Sci Nutr"},{"key":"B38","doi-asserted-by":"publisher","first-page":"41","DOI":"10.3933\/APPLRHEOL-24-53667","article-title":"Viscosity as a measure of oil composition changes due to thermal degradation","volume":"24","author":"Olivares-Carrillo","year":"2014","journal-title":"Appl Rheol."},{"key":"B39","unstructured":"Schevey\n              C\n            \n          \n          Master of Science in Food Science and Human Nutrition thesis\n          Investigating the Efficacy of Pomegranate Extract as an Antioxidant in Multiple High-Lipid Model Systems\n          \n          2013"},{"key":"B40","doi-asserted-by":"publisher","first-page":"148","DOI":"10.1016\/j.gaost.2023.08.001","article-title":"Plant phenolic extracts for the quality protection of frying oil during deep frying: sources, effects, and mechanisms","volume":"6","author":"Wang","year":"2023","journal-title":"Grain Oil Sci Technol"},{"key":"B41","doi-asserted-by":"publisher","first-page":"648","DOI":"10.3390\/polysaccharides2030039","article-title":"Rheological characterization of the influence of pomegranate peel extract addition and concentration in chitosan and gelatin coatings","volume":"2","author":"Bertolo","year":"2021","journal-title":"Polysaccharides."},{"key":"B42","doi-asserted-by":"publisher","first-page":"2079","DOI":"10.14233\/ajchem.2018.21437","article-title":"Study of oxidative stability of lubricants blended with p-substituted phenolic antioxidants","volume":"30","author":"Sutar","year":"2018","journal-title":"Asian J Chem."},{"key":"B43","doi-asserted-by":"publisher","first-page":"33","DOI":"10.1016\/j.tifs.2019.07.043","article-title":"Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: a comprehensive review","volume":"92","author":"Wu","year":"2019","journal-title":"Trends Food Sci Technol."},{"key":"B44","doi-asserted-by":"publisher","first-page":"2142","DOI":"10.3390\/antiox11112142","article-title":"Kinetic analysis of high-temperature sunflower oil peroxidation inhibited by the major families of phenolic antioxidants unveils the extraordinary activity of 1,4-hydroquinones","volume":"11","author":"Mollica","year":"2022","journal-title":"Antioxidants."},{"key":"B45","doi-asserted-by":"publisher","first-page":"12460","DOI":"10.1038\/s41598-022-15627-3","article-title":"Carboxylic acids derived from triacylglycerols that contribute to the increase in acid value during the thermal oxidation of oils","volume":"12","author":"Sakaino","year":"2022","journal-title":"Sci Rep."},{"key":"B46","doi-asserted-by":"publisher","first-page":"e70039","DOI":"10.1111\/asj.70039","article-title":"Effects of pomegranate flower extracts on antioxidant properties, phenolic content, and quality attributes of nitrite reduced chicken sausages","volume":"96","author":"\u00d6zer","year":"2025","journal-title":"Anim Sci J."},{"key":"B47","doi-asserted-by":"publisher","first-page":"3700","DOI":"10.3390\/pr13113700","article-title":"Ultrasound-assisted extraction of antioxidant compounds from pomegranate peels and simultaneous machine learning optimization study","volume":"13","author":"Mantiniotou","year":"2025","journal-title":"Processes."},{"key":"B48","doi-asserted-by":"publisher","first-page":"1763","DOI":"10.1007\/s11746-014-2510-6","article-title":"Effect of acid value on TBHQ and BHT losses in heating oils: identification of the esterification products of TBHQ and free fatty acids","volume":"91","author":"Li","year":"2014","journal-title":"J Am Oil Chem Soc."},{"key":"B49","volume-title":"Standard for Named Vegetable Oils (CXS 210-1999)","author":"Codex","year":"2019"},{"key":"B50","first-page":"295","article-title":"Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends","volume":"17","author":"Alireza","year":"2010","journal-title":"Food Res Int."},{"key":"B51","doi-asserted-by":"publisher","first-page":"233","DOI":"10.3989\/gya.1995.v46.i4-5.930","article-title":"Changes in pumpkin seed oil during heating","volume":"46","author":"Lazos","year":"1995","journal-title":"Grasas y Aceites."},{"key":"B52","doi-asserted-by":"publisher","first-page":"41","DOI":"10.9734\/afsj\/2023\/v22i8652","article-title":"Quality changes of common edible frying oils during frying of traditional foods","volume":"22","author":"Rashid","year":"2023","journal-title":"Asian Food Sci J."},{"key":"B53","doi-asserted-by":"publisher","first-page":"102541","DOI":"10.1016\/j.fochx.2025.102541","article-title":"Vegetable oil oxidation: mechanisms, impacts on quality, and approaches to enhance shelf life","volume":"28","author":"Gharby","year":"2025","journal-title":"Food Chem X."},{"key":"B54","doi-asserted-by":"publisher","first-page":"270","DOI":"10.3989\/gya.1995.v46.i4-5.936","article-title":"Changes in physical and chemical properties of palm olein during heating","volume":"46","author":"Rady","year":"1995","journal-title":"Grasas y Aceites."},{"key":"B55","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1590\/0103-8478cr20190689","article-title":"Pomegranate (Punica granatum L","volume":"50","author":"Zago","year":"2020","journal-title":"Cienc Rural"},{"key":"B56","doi-asserted-by":"publisher","first-page":"526","DOI":"10.3390\/pharmaceutics16040526","article-title":"Prebiotic systems containing anthocyanin-rich pomegranate flower extracts with antioxidant and antidiabetic effects","volume":"16","author":"Go\u015bciniak","year":"2024","journal-title":"Pharmaceutics."},{"key":"B57","doi-asserted-by":"publisher","first-page":"2278","DOI":"10.30492\/ijcce.2024.2011260.6214","article-title":"Extraction of antioxidant compounds from agricultural waste of pomegranate, production of lipid nanocarriers, and assessment of its antioxidant activity in delaying the oxidation of soybean oil","volume":"43","author":"Sangatash","year":"2024","journal-title":"Iran J Chem Chem Eng."},{"key":"B58","first-page":"413","article-title":"Study on the composition and oxidation stability of sunflower oil\u2013oleic type during heat treatment","volume":"22","author":"Parzhanova","year":"2021","journal-title":"Ann Food Sci Technol"},{"key":"B59","first-page":"5","article-title":"Effects of antioxidant capacity and peroxide value on oxidation stability of sunflower oil","volume":"1","author":"T\u00fcrk Baydir","year":"2018","journal-title":"Chem Mater."},{"key":"B60","doi-asserted-by":"publisher","first-page":"9801541","DOI":"10.1155\/2022\/3848084","article-title":"Ellagic acid: a review on its natural sources, chemical stability, and therapeutic potential","volume":"2024","author":"Sharifi-Rad","year":"2022","journal-title":"Oxid Med Cell Longev."},{"key":"B61","doi-asserted-by":"publisher","first-page":"103553","DOI":"10.1016\/j.sjbs.2022.103553","article-title":"Potential of phenolic compounds from pomegranate (Punica granatum L","volume":"30","author":"Saparbekova","year":"2023","journal-title":"Saudi J Biol Sci"},{"key":"B62","doi-asserted-by":"publisher","first-page":"585","DOI":"10.1080\/009841099157520","article-title":"High-temperature effects on antioxidant systems and toxic product formation in nutritional oils","volume":"57","author":"Durak","year":"1999","journal-title":"J Toxicol Environ Health A."},{"key":"B63","doi-asserted-by":"publisher","first-page":"9240","DOI":"10.3390\/ijms13079240","article-title":"Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract","volume":"13","author":"Poiana","year":"2012","journal-title":"Int J Mol Sci."},{"key":"B64","doi-asserted-by":"publisher","first-page":"359","DOI":"10.3390\/foods12020359","article-title":"Development of a novel steam distillation TBA test for the determination of lipid oxidation in meat products","volume":"12","author":"Katsanidis","year":"2023","journal-title":"Foods."},{"key":"B65","article-title":"Natural antioxidant compounds: potential use of pomegranate by-products as antioxidants","author":"Okumu\u015f","year":"2015"},{"key":"B66","doi-asserted-by":"publisher","first-page":"218","DOI":"10.3390\/membranes14100218","article-title":"Cell type-specific anti- and pro-oxidative effects of Punica granatum L. Ellagitannins","volume":"14","author":"Olchowik-Grabarek","year":"2024","journal-title":"Membranes."},{"key":"B67","first-page":"191","article-title":"Determination of the physicochemical changes in the different vegetable oils after fat-product interaction during frying process","volume":"37","author":"Uslu","year":"2018","journal-title":"Iran J Chem Chem Eng."},{"key":"B68","doi-asserted-by":"publisher","first-page":"5391","DOI":"10.1021\/jf9008795","article-title":"Maldi-tof mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils","volume":"57","author":"Picariello","year":"2009","journal-title":"J Agric Food Chem."},{"key":"B69","doi-asserted-by":"publisher","first-page":"1696","DOI":"10.1002\/jsfa.1245","article-title":"Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content","volume":"82","author":"Barrera-Arellano","year":"2002","journal-title":"J Sci Food Agric."},{"key":"B70","doi-asserted-by":"publisher","first-page":"443","DOI":"10.1023\/B:PHAC.0000048908.66814.2f","article-title":"Activity of the phenolic compounds of plant extracts in reactions with diphenylpicrylhydrazyl","volume":"38","author":"Filippenko","year":"2004","journal-title":"Pharm Chem J."},{"key":"B71","doi-asserted-by":"publisher","first-page":"S13","DOI":"10.17221\/918-CJFS","article-title":"Changes of sunflower oil polyenoic fatty acids under high temperatures","volume":"27","author":"Cihelkova","year":"2018","journal-title":"Czech J Food Sci."},{"key":"B72","doi-asserted-by":"publisher","first-page":"S185","DOI":"10.17221\/968-CJFS","article-title":"Heating of plant oils-fatty acid reactions versus tocopherols degradation","volume":"27","author":"R\u00e9blov\u00e1","year":"2018","journal-title":"Czech J Food Sci."},{"key":"B73","doi-asserted-by":"publisher","first-page":"235","DOI":"10.1007\/BF02545301","article-title":"Sunflower oil used for frying: combination of column, gas and high-performance size-exclusion chromatography for its evaluation","volume":"70","author":"S\u00e1nchez-Muniz","year":"1993","journal-title":"J Am Oil Chem Soc."},{"key":"B74","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1111\/jfpe.12402","article-title":"Microwave heating of sunflower oil at frying temperatures: effect of power levels on physicochemical properties","volume":"40","author":"Aydinkaptan","year":"2017","journal-title":"J Food Process Eng."},{"key":"B75","doi-asserted-by":"publisher","first-page":"688","DOI":"10.1002\/ejlt.201300267","article-title":"Natural antioxidants as stabilizers of frying oils","volume":"116","author":"Aladedunye","year":"2014","journal-title":"Eur J Lipid Sci Technol."},{"key":"B76","doi-asserted-by":"publisher","first-page":"5574","DOI":"10.1021\/acs.jafc.6b01933","article-title":"Retaining oxidative stability of emulsified foods by novel nonmigratory polyphenol coated active packaging","volume":"64","author":"Roman","year":"2016","journal-title":"J Agric Food Chem."},{"key":"B77","doi-asserted-by":"publisher","first-page":"226","DOI":"10.3390\/foods14020226","article-title":"Antioxidant activity of pomegranate husk ellagitannins in enhancing oxidative stability of canola oil during frying","volume":"14","author":"Michel","year":"2025","journal-title":"Foods"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1797519\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T06:40:08Z","timestamp":1772779208000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1797519\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,6]]},"references-count":77,"alternative-id":["10.3389\/fnut.2026.1797519"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2026.1797519","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,6]]},"article-number":"1797519"}}