Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 14, 2004, Pages 4438-4443

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Epoxides; Monoepoxy fatty acid methyl esters; Olive oil; Sunflower oil; Thermoxidation; Used frying oils

Indexed keywords

12,13 EPOXYOLEATE; 9,10 EPOXYSTEARIC ACID; EPOXIDE; FATTY ACID DERIVATIVE; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; STEARIC ACID DERIVATIVE; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ARTICLE; CATERING SERVICE; CIS TRANS ISOMERISM; DEGRADATION KINETICS; EPOXIDATION; FATTY ACID METABOLISM; FOOD ANALYSIS; FRYING; HIGH TEMPERATURE PROCEDURES; NONHUMAN; OXIDATION KINETICS; QUANTITATIVE ANALYSIS; QUANTITATIVE ASSAY; SPAIN; THERMAL ANALYSIS;

CHROMATOGRAPHY, GAS; EPOXY COMPOUNDS; FATTY ACIDS; HEAT; LINOLEIC ACID; OLEIC ACID; OXIDATION-REDUCTION; PLANT OILS; RESTAURANTS; SPAIN;

HELIANTHUS;

EID: 3142534575     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030753f     Document Type: Article

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