Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oils

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 4006-4011

  Velasco, Joaquín ^a   Marmesat, Susana ^a   Berdeaux, Olivier ^a   Márquez Ruiz, Gloria ^a   Dobarganes, Carmen ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Core aldehydes; Diacids; Olive oil; Short chain fatty acids; Sunflower oil; Thermoxidation; Used frying oils

Indexed keywords

HELIANTHUS;

FATTY ACID; GLYCEROL; HYDROGEN PEROXIDE; OLIVE OIL; SUNFLOWER OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HEAT; METABOLISM; OXIDATION REDUCTION REACTION;

CHROMATOGRAPHY, GAS; FATTY ACIDS; GLYCEROL; HEAT; HYDROGEN PEROXIDE; OXIDATION-REDUCTION; PLANT OILS; TRIGLYCERIDES;

EID: 20844441097     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050050t     Document Type: Article

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