Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying

Food Chemistry

Volumn 76, Issue 4, 2002, Pages 461-468

  Quiles, José L ^a   Ramirez Tortosa M Carmen ^a   Gomez J Alfonso ^b   Huertas, Jesús R ^a   Mataix, José ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Edible oils; ESR; Frying; Phenolic compounds; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; EDIBLE OIL; OLIVE OIL; PHENOL DERIVATIVE; SUNFLOWER OIL;

ACIDITY; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; ELECTRON SPIN RESONANCE; FRYING; LIPID ANALYSIS; PARAMETER; PHYSICAL CHEMISTRY; RELIABILITY; SAMPLE; ULTRAVIOLET RADIATION;

HELIANTHUS;

EID: 0036190518     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00307-7     Document Type: Article

References (37)

1. High-performance liquid chromatography of selected phenolic compounds in olive oils
2. Importance and evolution of phenolic compounds in olive during growth and maturation
3. Estudio de la degradación de los aceites de oliva sometidos a fritura. I. Determinación estadística del parámetro que mejor cuantifica esta degradación
4. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
5. A simple procedure to evaluate the performance of fats and oils at frying temperatures
6. Analysis of tocopherols in vegetable oils by high performance liquid chromatography, comparison of fluorescence and evaporative light-scattering detection
7. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
8. Effect of agronomic factors on virgin olive oil quality
9. Evolution of phenolic compounds in virgin olive oil during storage
10. I componenti minori polari degli oli vergini di oliva: Ipotesi di structuttura mediante LC-MS
11. Métodos analíticos de aplicación en grasas calentadasI, determinación ésteres metílicos no alterados
12. Aceites calentados, estudios de toxididad crónica. I. Evaluación química de las muestras
13. Free radicals in foods
14. Electron spin resonance spectroscopic assessment of the antioxidant potential of teas in aqueous and organic media
15. Chemical changes of oils and fats at elevated temperatures
16. The effects of antioxidants on changes in oils during heating and deep frying
17. Polyphenols in olive oils
18. A multivariate study on the correlation between tocopherol content and fatty acid composition in vegetable oils
19. Direct transesterification of all classes of lipids in one-step reaction
20. Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars
21. Review of stability measurements for frying oils and fried food flavor
22. Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction
23. Effect of altitude on fruit and oil quality characteristics of "Mastoides" olives
24. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
25. Estudio de las alteraciones termooxidativas de los aceites vegetales: Aceite de oliva virgen y aceite de girasol refinado
26. Alteración de grasas usadas en fritura, I. Comportamiento de aceites de oliva y girasol en freidoras domésticas
27. Sunflower oil used for frying: Combination of column, gas and high-performance size-exclusion chromatography for its evaluation
28. High pressure effects on lipid oxidation of extra virgin olive oils and seed oils
29. Effect of heating on the characteristics and chemical composition of selected frying oils and fats
30. On the determination of minor phenolic acids of virgin olive oil by RP-HPLC
31. Determination of vitamin E in biological specimens and foods by HPLC, Pretreatment of samples and extraction of tocopherols
32. Determinación de los polifenoles totales del aceite de oliva
33. Polyphenols content and stability of olive oils