USE OF HYALURONIC ACID PRODUCED FROM A LOCAL ISOLATE OF STREPTOCOCCUS THERMOPHILUS AS AN ANTIOXIDANT IN CRUDE SUNFLOWER OIL
Keywords:
natural antioxidant, alternative antioxidant, shelf life, antioxidant activity, sunflower oil, oxidation stability
Abstract
Hyaluronic acid is a natural antioxidant derived from various sources, including microbial ones, and is utilised in multiple fields, including medicine, food, and cosmetics. A local isolate of Streptococcus thermophilus, cultured on whey medium, was used to produce hyaluronic acid, which was identified by the carbazole reaction, high-performance liquid chromatography (HPLC), and Fourier transform infrared (FTIR) spectroscopy. The antioxidant activity of hyaluronic acid was then evaluated by measuring the reducing power of 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydrogen peroxide removal, and ferrous ion chelation, in comparison with the synthetic antioxidant BHT. It was then used as an antioxidant to preserve sunflower oil for a 90-day storage period. The results showed that the hyaluronic acid production rate was 0.598 g/L, and that a concentration of 500 µg/ml of the acid (dissolved in saline solution) was most effective in scavenging DPPH free radicals and hydrogen peroxide, with scavenging rates of 68.14% and 72.08%, respectively, while the iron ion binding rate was 81.98%. The addition of hyaluronic acid extract to crude sunflower oil resulted in lower levels of oxidation, acidity, and thiobarbituric acid during storage periods of 30, 60, and 90 days. The study also showed that sunflower oil stored in transparent containers was more susceptible to oxidation than oil stored in opaque containers. Therefore, hyaluronic acid can be used as a natural antioxidant and an alternative to synthetic preservatives to preserve oils and extend their shelf life.
References
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Allen, A. G., Lindsay, H., Seilly, D., Bolitho, S., Peters, S. E., & Maskell, D. J. (2004). Identification and characterisation of hyaluronate lyase from Streptococcus suis. Microbial pathogenesis, 36(6), 327-335. https://doi.org/10.1016/j.micpath.2004.02.006
Buckley, C., Murphy, E. J., Montgomery, T. R., & Major, I. (2022). Hyaluronic acid: A review of the drug delivery capabilities of this naturally occurring polysaccharide. Polymers, 14(17), 3442. https://doi.org/10.3390/polym14173442
Cesaretti, M., Luppi, E., Maccari, F., & Volpi, N. (2003). A 96-well assay for uronic acid carbazole reaction. Carbohydrate polymers, 54(1), 59-61.https://doi.org/10.1016/S0144-8617(03)00144-9
Dassarma, B., Mahapatra, S. K., Nandi, D. K., Gangopadhyay, S., & Samanta, S. (2025). Protective role of butylated hydroxyanisole (BHA) and hydroxytoluene (BHT) against oxidative stress-induced inflammatory response in carbon tetrachloride-induced acute hepatorenal toxicity. Archives of Physiology and Biochemistry, 1-8. https://doi.org/10.1080/13813455.2025.2493105
Di, J., Pei, X., Hu, S., Zuo, M., Liu, H., & Gao, W. (2025). Effect of cysteine transport on the molecular weight and synthesis of hyaluronic acid in Streptococcus zooepidemicus. International Journal of Biological Macromolecules, 306, 141060. https://doi.org/10.1016/j.ijbiomac.2025.141060
El-Safory, N. S., Fazary, A. E., & Lee, C. K. (2010). Hyaluronidases, a group of glycosidases: Current and future perspectives. Carbohydrate polymers, 81(2), 165-181. https://doi.org/10.1016/j.carbpol.2010.02.047
Gedikli, S., Güngör, G., Toptaş, Y., Sezgin, D. E., Demirbilek, M., Yazıhan, N., ... & Çabuk, A. (2018). Optimization of hyaluronic acid production and its cytotoxicity and degradability characteristics. Preparative Biochemistry and Biotechnology, 48(7), 610-618. https://doi.org/10.1080/10826068.2018.1476885
Geng, L., Zhou, W., Qu, X., Sa, R., Liang, J., Wang, X., & Sun, M. (2023). Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking. Heliyon, 9(4).https://doi.org/10.1016/j.heliyon.2023.e15088
Gutiérrez-del-Río, I., López-Ibáñez, S., Magadán-Corpas, P., Fernández-Calleja, L., Pérez-Valero, Á., Tuñón-Granda, M., ... & Lombó, F. (2021). Terpenoids and polyphenols as natural antioxidant agents in food preservation. Antioxidants, 10(8), 1264.
Hamad, G. M., Taha, T. H., Hafez, E., & El Sohaimy, S. (2017). Physicochemical, molecular and functional characteristics of hyaluronic acid as a functional food. American journal of food technology, 12(2), 72-85. https://scialert.net/abstract/?doi=ajft.2017.72.85
Huang, Y., Li, F., Bao, G., Li, M., & Wang, H. (2022). Qualitative and quantitative analysis of the influence of biodiesel fatty acid methyl esters on iodine value. Environmental Science and Pollution Research, 29(2), 2432-2447. https://doi.org/10.1007/s11356-021-15762-w
Hurst, J. R., Shannon, B. A., Craig, H. C., Rishi, A., Tuffs, S. W., & McCormick, J. K. (2022). The Streptococcus pyogenes hyaluronic acid capsule promotes experimental nasal and skin infection by preventing neutrophil-mediated clearance. PLoS Pathogens, 18(11), e1011013. https://doi.org/10.1371/journal.ppat.1011013
Hussein, K. A., Niamah, A. K., & Majeed, K. R. (2024). Antimicrobial, antioxidant, and optimal condition for exopolysaccharides secrated from new local strain-isolate Bifidobacterium longum subsp. infantis strain Iraq-Basrah 3. Journal of microbiology, biotechnology and food sciences, 14(2), e10761-e10761. https://doi.org/10.55251/jmbfs.10761
Izawa, N., Hanamizu, T., Iizuka, R., Sone, T., Mizukoshi, H., Kimura, K., & Chiba, K. (2009). Streptococcus thermophilus produces exopolysaccharides including hyaluronic acid. Journal of bioscience and bioengineering, 107(2), 119-123. https://doi.org/10.1016/j.jbiosc.2008.11.007
Juncos, N. S., Cravero, C. F., Grosso, N. R., & Olmedo, R. H. (2024). Pulegone/MENT ratio as an indicator of antioxidant activity for the selection of industrial cultivars of peperina with high antioxidant potential. Industrial Crops and Products, 216, 118770. https://doi.org/10.1016/j.indcrop.2024.118770
Kanchana, S., Arumugam, M., Giji, S., & Balasubramanian, T. (2013). Isolation, characterization and antioxidant activity of hyaluronic acid from marine bivalve mollusc Amussium pleuronectus (Linnaeus, 1758). Bioactive Carbohydrates and Dietary Fibre, 2 (1), 1-7. http://dx.doi.org/10.1016/j.bcdf.2013.06.001
Knothe, G. (2002). Structure indices in FA chemistry. How relevant is iodine value? Journal of the American Oil Chemists' Society, 79(9), 847-854. https://doi.org/10.1007/s11746-002-0569-4
Knutson, C. A., & Jeanes, A. (1968). A new modification of the carbazole analysis: application to heteropolysaccharides. Analytical biochemistry, 24(3), 470-481. https://doi.org/10.1016/0003-2697(68)90154-1
Li, H., Wang, X., Song, X., Fu, H., Yang, L., Deng, D., ... & Li, F. (2025). Sustainably Polyanionic Hyaluronic Acid–Based Hydrogel for Efficient Removal of Fe3+, Cd2+, and Pb2+ Ions in Soil with Enhanced Sorghum Growth. Biomacromolecules. https://doi.org/10.1021/acs.biomac.5c00427
López, P. L., Enemark, G. K. G., Grosso, N. R., & Olmedo, R. H. (2023). Oxidative protection of sunflower oil used in industrial process at high temperature by volatile components from Origanum vulgare and Humulus lupulus essential oils. Food and Bioprocess Technology, 16(12), 2813-2824. https://doi.org/10.1007/s11947-023-03105-1
Machado, M., Rodriguez-Alcalá, L. M., Gomes, A. M., & Pintado, M. (2023). Vegetable oils oxidation: mechanisms, consequences and protective strategies. Food Reviews International, 39(7), 4180-4197. https://doi.org/10.1080/87559129.2022.2026378
Maharjan, A. S., Pilling, D., & Gomer, R. H. (2011). High and low molecular weight hyaluronic acid differentially regulate human fibrocyte differentiation. PloS one, 6(10), e26078. https://doi.org/10.1371/journal.pone.0026078
Meyerstein, D. (2022). What are the oxidizing intermediates in fenton and fenton-like reactions? A perspective. Antioxidants, 11(7), 1368. https://doi.org/10.3390/antiox11071368
Mirzayeva, T., Čopíková, J., Kvasnička, F., Bleha, R., & Synytsya, A. (2021). Screening of the chemical composition and identification of hyaluronic acid in food supplements by fractionation and fourier-transform infrared spectroscopy. Polymers, 13(22), 4002. https://doi.org/10.3390/polym13224002
Mohammed, A. A., & Niamah, A. K. (2022 a). Production and Optimization of Hyaluronic Acid Extracted from Streptococcus thermophilus Isolates. Archives of Razi Institute, 77(6), 2395-2405. https://doi.org/10.22092/ARI.2022.358612.2262
Mohammed, A. A., & Niamah, A. K. (2022 b). Identification and antioxidant activity of hyaluronic acid extracted from local isolates of Streptococcus thermophilus. Materials Today: Proceedings, 60, 1523-1529. https://doi.org/10.1016/j.matpr.2021.12.038
Molaei, S., Tehrani, A. D., & Shamlouei, H. (2023). Antioxidant activates of new carbohydrate based gallate derivatives: A DFT study. Journal of Molecular Liquids, 377, 121506.https://doi.org/10.1016/j.molliq.2023.121506
Parcheta, M., Świsłocka, R., Orzechowska, S., Akimowicz, M., Choińska, R., & Lewandowski, W. (2021). Recent developments in effective antioxidants: The structure and antioxidant properties. Materials, 14(8), 1984. https://doi.org/10.3390/ma14081984
Parcheta, M., Świsłocka, R., Orzechowska, S., Akimowicz, M., Choińska, R., & Lewandowski, W. (2021). Recent developments in effective antioxidants: The structure and antioxidant properties. Materials, 14(8), 1984. https://doi.org/10.3390/ma14081984
Piranavatharsan, U., Jinadasa, B. K. K. K., & Jayasinghe, C. V. L. (2023). Validation of thiobarbituric acid reactive substances (TBARS) method for measuring secondary lipid oxidation products in fresh Indian mackerel (Rastrelliger kanagurta). Food and Humanity, 1, 1194-1199. https://doi.org/10.1016/j.foohum.2023.09.009
Polat, S., & Eral, H. B. (2022). Effect of hyaluronic acid on the struvite crystallization: A structural, morphological, and thermal analysis study. Journal of Crystal Growth, 592, 126734.https://doi.org/10.1016/j.jcrysgro.2022.126734
Randhawa, S., & Mukherjee, T. (2023). Effect of containers on the thermal degradation of vegetable oils. Food Control, 144, 109344. https://doi.org/10.1016/j.foodcont.2022.109344
Ruckmani, K., Shaikh, S. Z., Khalil, P., Muneera, M. S., & Thusleem, O. A. (2013). Determination of sodium hyaluronate in pharmaceutical formulations by HPLC–UV. Journal of Pharmaceutical Analysis, 3(5), 324-329. https://doi.org/10.1016/j.jpha.2013.02.001
Sayyari, Z., & Farahmandfar, R. (2017). Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food science & nutrition, 5(2), 266-272. https://doi.org/10.1002/fsn3.389
Tu, N. H., & Trang, P. T. (2013). Effects of rice-washing water on the hyaluronic acid production of Streptococcus thermophilus. In 4th International Conference on Biomedical Engineering in Vietnam (pp. 168-170). Berlin, Heidelberg: Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-32183-2_44
Uhlig, E., Bucher, M., Strenger, M., Kloß, S., & Schmid, M. (2024). Towards reducing food wastage: Analysis of degradation products formed during meat spoilage under different conditions. Foods, 13(17), 2751. https://doi.org/10.3390/foods13172751
Viana da Silva, M., Santos, M. R. C., Alves Silva, I. R., Macedo Viana, E. B., Dos Anjos, D. A., Santos, I. A., ... & Lannes, S. C. D. S. (2022). Synthetic and natural antioxidants used in the oxidative stability of edible oils: An overview. Food Reviews International, 38(sup1), 349-372. https://doi.org/10.1080/87559129.2020.1869775
Yousefi, F., Kandel, S., & Pleshko, N. (2018). Infrared spectroscopic quantification of methacrylation of hyaluronic acid: A scaffold for tissue engineering applications. Applied spectroscopy, 72(10), 1455-1466. https://doi.org/10.1177/0003702818785353
Zhang, N., Li, Y., Wen, S., Sun, Y., Chen, J., Gao, Y., ... & Yu, X. (2021). Analytical methods for determining the peroxide value of edible oils: A mini review. Food chemistry, 358, 129834. https://doi.org/10.1016/j.foodchem.2021.129834.
Abbasi, A., Pakravan, N., & Hassan, Z. M. (2021). Hyaluronic acid optimises therapeutic effects of hydrogen peroxide‐induced oxidative stress on breast cancer. Journal of Cellular Physiology, 236(2), 1494-1514. https://doi.org/10.1002/jcp.29957
Abdelshafy, A. M., Hu, Q., Luo, Z., Ban, Z., & Li, L. (2024). Hydrogen peroxide from traditional sanitizer to promising disinfection agent in food industry. Food Reviews International, 40(2), 658-690. https://doi.org/10.1080/87559129.2023.2191690
Allen, A. G., Lindsay, H., Seilly, D., Bolitho, S., Peters, S. E., & Maskell, D. J. (2004). Identification and characterisation of hyaluronate lyase from Streptococcus suis. Microbial pathogenesis, 36(6), 327-335. https://doi.org/10.1016/j.micpath.2004.02.006
Buckley, C., Murphy, E. J., Montgomery, T. R., & Major, I. (2022). Hyaluronic acid: A review of the drug delivery capabilities of this naturally occurring polysaccharide. Polymers, 14(17), 3442. https://doi.org/10.3390/polym14173442
Cesaretti, M., Luppi, E., Maccari, F., & Volpi, N. (2003). A 96-well assay for uronic acid carbazole reaction. Carbohydrate polymers, 54(1), 59-61.https://doi.org/10.1016/S0144-8617(03)00144-9
Dassarma, B., Mahapatra, S. K., Nandi, D. K., Gangopadhyay, S., & Samanta, S. (2025). Protective role of butylated hydroxyanisole (BHA) and hydroxytoluene (BHT) against oxidative stress-induced inflammatory response in carbon tetrachloride-induced acute hepatorenal toxicity. Archives of Physiology and Biochemistry, 1-8. https://doi.org/10.1080/13813455.2025.2493105
Di, J., Pei, X., Hu, S., Zuo, M., Liu, H., & Gao, W. (2025). Effect of cysteine transport on the molecular weight and synthesis of hyaluronic acid in Streptococcus zooepidemicus. International Journal of Biological Macromolecules, 306, 141060. https://doi.org/10.1016/j.ijbiomac.2025.141060
El-Safory, N. S., Fazary, A. E., & Lee, C. K. (2010). Hyaluronidases, a group of glycosidases: Current and future perspectives. Carbohydrate polymers, 81(2), 165-181. https://doi.org/10.1016/j.carbpol.2010.02.047
Gedikli, S., Güngör, G., Toptaş, Y., Sezgin, D. E., Demirbilek, M., Yazıhan, N., ... & Çabuk, A. (2018). Optimization of hyaluronic acid production and its cytotoxicity and degradability characteristics. Preparative Biochemistry and Biotechnology, 48(7), 610-618. https://doi.org/10.1080/10826068.2018.1476885
Geng, L., Zhou, W., Qu, X., Sa, R., Liang, J., Wang, X., & Sun, M. (2023). Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking. Heliyon, 9(4).https://doi.org/10.1016/j.heliyon.2023.e15088
Gutiérrez-del-Río, I., López-Ibáñez, S., Magadán-Corpas, P., Fernández-Calleja, L., Pérez-Valero, Á., Tuñón-Granda, M., ... & Lombó, F. (2021). Terpenoids and polyphenols as natural antioxidant agents in food preservation. Antioxidants, 10(8), 1264.
Hamad, G. M., Taha, T. H., Hafez, E., & El Sohaimy, S. (2017). Physicochemical, molecular and functional characteristics of hyaluronic acid as a functional food. American journal of food technology, 12(2), 72-85. https://scialert.net/abstract/?doi=ajft.2017.72.85
Huang, Y., Li, F., Bao, G., Li, M., & Wang, H. (2022). Qualitative and quantitative analysis of the influence of biodiesel fatty acid methyl esters on iodine value. Environmental Science and Pollution Research, 29(2), 2432-2447. https://doi.org/10.1007/s11356-021-15762-w
Hurst, J. R., Shannon, B. A., Craig, H. C., Rishi, A., Tuffs, S. W., & McCormick, J. K. (2022). The Streptococcus pyogenes hyaluronic acid capsule promotes experimental nasal and skin infection by preventing neutrophil-mediated clearance. PLoS Pathogens, 18(11), e1011013. https://doi.org/10.1371/journal.ppat.1011013
Hussein, K. A., Niamah, A. K., & Majeed, K. R. (2024). Antimicrobial, antioxidant, and optimal condition for exopolysaccharides secrated from new local strain-isolate Bifidobacterium longum subsp. infantis strain Iraq-Basrah 3. Journal of microbiology, biotechnology and food sciences, 14(2), e10761-e10761. https://doi.org/10.55251/jmbfs.10761
Izawa, N., Hanamizu, T., Iizuka, R., Sone, T., Mizukoshi, H., Kimura, K., & Chiba, K. (2009). Streptococcus thermophilus produces exopolysaccharides including hyaluronic acid. Journal of bioscience and bioengineering, 107(2), 119-123. https://doi.org/10.1016/j.jbiosc.2008.11.007
Juncos, N. S., Cravero, C. F., Grosso, N. R., & Olmedo, R. H. (2024). Pulegone/MENT ratio as an indicator of antioxidant activity for the selection of industrial cultivars of peperina with high antioxidant potential. Industrial Crops and Products, 216, 118770. https://doi.org/10.1016/j.indcrop.2024.118770
Kanchana, S., Arumugam, M., Giji, S., & Balasubramanian, T. (2013). Isolation, characterization and antioxidant activity of hyaluronic acid from marine bivalve mollusc Amussium pleuronectus (Linnaeus, 1758). Bioactive Carbohydrates and Dietary Fibre, 2 (1), 1-7. http://dx.doi.org/10.1016/j.bcdf.2013.06.001
Knothe, G. (2002). Structure indices in FA chemistry. How relevant is iodine value? Journal of the American Oil Chemists' Society, 79(9), 847-854. https://doi.org/10.1007/s11746-002-0569-4
Knutson, C. A., & Jeanes, A. (1968). A new modification of the carbazole analysis: application to heteropolysaccharides. Analytical biochemistry, 24(3), 470-481. https://doi.org/10.1016/0003-2697(68)90154-1
Li, H., Wang, X., Song, X., Fu, H., Yang, L., Deng, D., ... & Li, F. (2025). Sustainably Polyanionic Hyaluronic Acid–Based Hydrogel for Efficient Removal of Fe3+, Cd2+, and Pb2+ Ions in Soil with Enhanced Sorghum Growth. Biomacromolecules. https://doi.org/10.1021/acs.biomac.5c00427
López, P. L., Enemark, G. K. G., Grosso, N. R., & Olmedo, R. H. (2023). Oxidative protection of sunflower oil used in industrial process at high temperature by volatile components from Origanum vulgare and Humulus lupulus essential oils. Food and Bioprocess Technology, 16(12), 2813-2824. https://doi.org/10.1007/s11947-023-03105-1
Machado, M., Rodriguez-Alcalá, L. M., Gomes, A. M., & Pintado, M. (2023). Vegetable oils oxidation: mechanisms, consequences and protective strategies. Food Reviews International, 39(7), 4180-4197. https://doi.org/10.1080/87559129.2022.2026378
Maharjan, A. S., Pilling, D., & Gomer, R. H. (2011). High and low molecular weight hyaluronic acid differentially regulate human fibrocyte differentiation. PloS one, 6(10), e26078. https://doi.org/10.1371/journal.pone.0026078
Meyerstein, D. (2022). What are the oxidizing intermediates in fenton and fenton-like reactions? A perspective. Antioxidants, 11(7), 1368. https://doi.org/10.3390/antiox11071368
Mirzayeva, T., Čopíková, J., Kvasnička, F., Bleha, R., & Synytsya, A. (2021). Screening of the chemical composition and identification of hyaluronic acid in food supplements by fractionation and fourier-transform infrared spectroscopy. Polymers, 13(22), 4002. https://doi.org/10.3390/polym13224002
Mohammed, A. A., & Niamah, A. K. (2022 a). Production and Optimization of Hyaluronic Acid Extracted from Streptococcus thermophilus Isolates. Archives of Razi Institute, 77(6), 2395-2405. https://doi.org/10.22092/ARI.2022.358612.2262
Mohammed, A. A., & Niamah, A. K. (2022 b). Identification and antioxidant activity of hyaluronic acid extracted from local isolates of Streptococcus thermophilus. Materials Today: Proceedings, 60, 1523-1529. https://doi.org/10.1016/j.matpr.2021.12.038
Molaei, S., Tehrani, A. D., & Shamlouei, H. (2023). Antioxidant activates of new carbohydrate based gallate derivatives: A DFT study. Journal of Molecular Liquids, 377, 121506.https://doi.org/10.1016/j.molliq.2023.121506
Parcheta, M., Świsłocka, R., Orzechowska, S., Akimowicz, M., Choińska, R., & Lewandowski, W. (2021). Recent developments in effective antioxidants: The structure and antioxidant properties. Materials, 14(8), 1984. https://doi.org/10.3390/ma14081984
Parcheta, M., Świsłocka, R., Orzechowska, S., Akimowicz, M., Choińska, R., & Lewandowski, W. (2021). Recent developments in effective antioxidants: The structure and antioxidant properties. Materials, 14(8), 1984. https://doi.org/10.3390/ma14081984
Piranavatharsan, U., Jinadasa, B. K. K. K., & Jayasinghe, C. V. L. (2023). Validation of thiobarbituric acid reactive substances (TBARS) method for measuring secondary lipid oxidation products in fresh Indian mackerel (Rastrelliger kanagurta). Food and Humanity, 1, 1194-1199. https://doi.org/10.1016/j.foohum.2023.09.009
Polat, S., & Eral, H. B. (2022). Effect of hyaluronic acid on the struvite crystallization: A structural, morphological, and thermal analysis study. Journal of Crystal Growth, 592, 126734.https://doi.org/10.1016/j.jcrysgro.2022.126734
Randhawa, S., & Mukherjee, T. (2023). Effect of containers on the thermal degradation of vegetable oils. Food Control, 144, 109344. https://doi.org/10.1016/j.foodcont.2022.109344
Ruckmani, K., Shaikh, S. Z., Khalil, P., Muneera, M. S., & Thusleem, O. A. (2013). Determination of sodium hyaluronate in pharmaceutical formulations by HPLC–UV. Journal of Pharmaceutical Analysis, 3(5), 324-329. https://doi.org/10.1016/j.jpha.2013.02.001
Sayyari, Z., & Farahmandfar, R. (2017). Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food science & nutrition, 5(2), 266-272. https://doi.org/10.1002/fsn3.389
Tu, N. H., & Trang, P. T. (2013). Effects of rice-washing water on the hyaluronic acid production of Streptococcus thermophilus. In 4th International Conference on Biomedical Engineering in Vietnam (pp. 168-170). Berlin, Heidelberg: Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-32183-2_44
Uhlig, E., Bucher, M., Strenger, M., Kloß, S., & Schmid, M. (2024). Towards reducing food wastage: Analysis of degradation products formed during meat spoilage under different conditions. Foods, 13(17), 2751. https://doi.org/10.3390/foods13172751
Viana da Silva, M., Santos, M. R. C., Alves Silva, I. R., Macedo Viana, E. B., Dos Anjos, D. A., Santos, I. A., ... & Lannes, S. C. D. S. (2022). Synthetic and natural antioxidants used in the oxidative stability of edible oils: An overview. Food Reviews International, 38(sup1), 349-372. https://doi.org/10.1080/87559129.2020.1869775
Yousefi, F., Kandel, S., & Pleshko, N. (2018). Infrared spectroscopic quantification of methacrylation of hyaluronic acid: A scaffold for tissue engineering applications. Applied spectroscopy, 72(10), 1455-1466. https://doi.org/10.1177/0003702818785353
Zhang, N., Li, Y., Wen, S., Sun, Y., Chen, J., Gao, Y., ... & Yu, X. (2021). Analytical methods for determining the peroxide value of edible oils: A mini review. Food chemistry, 358, 129834. https://doi.org/10.1016/j.foodchem.2021.129834.
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