Evidence of the formation of light polycyclic aromatic hydrocarbons during the oxidation of edible oils in closed containers at room temperature

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2028-2033

  Guillén, María D ^a   Goicoechea, Encarnación ^a   Palencia, Gemma ^a   Cosmes, Nerea ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Monocyclic and light polycyclic aromatic hydrocarbons; Oxidation; Room temperature; Solid phase microextraction; Storage; Sunflower oil

Indexed keywords

EDIBLE OIL; POLYCYCLIC AROMATIC HYDROCARBON; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD PACKAGING; MASS FRAGMENTOGRAPHY; OXIDATION REDUCTION REACTION; SYNTHESIS; TEMPERATURE; TIME;

DIETARY FATS, UNSATURATED; FOOD PACKAGING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OXIDATION-REDUCTION; PLANT OILS; POLYCYCLIC HYDROCARBONS, AROMATIC; TEMPERATURE; TIME FACTORS;

HELIANTHUS;

EID: 41849083459     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072974h     Document Type: Article

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