Temperature dependence of autoxidation of perilla oil and tocopherol degradation

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Wang, Seonyeong ^a   Hwang, Hyunsuk ^a   Yoon, Sukhoo ^b   Choe, Eunok ^a  

^a Inha University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Activation energy; Degradation; Oxidative stability; Perilla oil; Temperature dependence; Tocopherol

Indexed keywords

ALPHA TOCOPHEROL; BETA TOCOPHEROL; CONJUGATED LINOLEIC ACID; FATTY ACID; FLAVONOID; GAMMA TOCOPHEROL; LINOLENIC ACID; PERILLA SEED OIL; PEROXIDE; PHENOL DERIVATIVE; POLYPHENOLS; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; OXIDATION REDUCTION REACTION;

ALPHA-LINOLENIC ACID; ALPHA-TOCOPHEROL; BETA-TOCOPHEROL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FLAME IONIZATION; FLAVONOIDS; GAMMA-TOCOPHEROL; HOT TEMPERATURE; KINETICS; LINOLEIC ACIDS, CONJUGATED; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; PLANT OILS; TOCOPHEROLS;

PERILLA; ZEA MAYS;

EID: 77955818291     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01681.x     Document Type: Article

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