Food Research Institute

Salaj, N. – Kladar, N. – Srđenović Čonić, B. – Jeremić, K. – Barjaktarović, J. – Hitl, M. – Gavarić, N. – Božin, B.
Corrigendum to “Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)”
Journal of Food and Nutrition Research, 59, 2020, No. 4, s. 380

Nebojša Salaj, Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia. Tel./fax: +381 21 422 760, e-mail: nebojsa.salaj@mf.uns.ac.rs

Published online 29 November 2020

Summary: Corrigendum to article published in Journal of Food and Nutrition Research, 59, 2020, pp. 259–271.
Under the section “Materials and methods”, subsection “HPLC analysis” (page 261), the sentence “Solvent A was 0.1% (v/v) aqueous HCOOH with 10 mmol CH₃COONH₄, and solvent B was methanol.” should be replaced with “Solvent A was 1% (v/v) aqueous HCOOH and solvent B was methanol.”

Keywords: savory; sunflower oil; olive oil; storage; heating process; oil oxidation

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