Monitoring lipid oxidation events at frying temperatures through radical scavenging assays

Chemical Industry and Chemical Engineering Quarterly

Volumn 13, Issue 3, 2007, Pages 163-166

  Chantzos, Nickolaos V ^a   Georgiou, Constantinos A ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antioxidants; DPPH; Edible oil oxidation; Food quality control; Frying; Heating; Oils; TOTOX

Indexed keywords

EID: 78649910824     PISSN: 14519372     EISSN: 22177434     Source Type: Journal    
DOI: 10.2298/CICEQ0703163C     Document Type: Article

References (19)

1. Chang SS, Peterson RJ, Ho CT (1978) J Am Oil Chem Soc 55:718-727.
2. Fritch CW (1981) J Am Oil Chem Soc 58:272-274.
3. Allen JC, Hamilton RJ (1994) Rancidity in Foods, 3rd edn. Blackie Academic and Professional, Glasgow.
4. Seppanen CM, Csallany AS (2006) J Am Oil Chem Soc 83:121-127.
5. Esterbauer H, Schaur RJ, Zollner H (1991) Free Rad Biol Med 11:81-128.
6. Deutsche Gesellschaft für Fettwissenscaft. 3rd and 4th International Symposium on Deep-Fat Frying (2000 and 2004). Recommendations on frying oils; www.dgfett.de/material/recomm.htm (accessed May 2007)
7. Seifried HE (2007) J Nutr Biochem 18:168-171.
8. van Loon WAM, Linssen JPH, Legger A, Voragen AGJ (2006) J Sci Food Agric 86:1446-1451.
9. Ramadan MF, Amer MMA, Sulieman AEM (2006) Eur J Lipid Tech 108:670-678.
10. Gomez-Alonso S, Salvador MD, Fregapane G (2004) J Am Oil Chem Soc 81:177-184.
11. Determination of the peroxide value. In Commission Regulation no. 2568/91, J Eur Commun L248:8-9.
12. Method 2.504 In IUPAC Standards Methods for the Analysis of Oils, Fats and Derivatives, p. 143, 6th edn. Pergamon, Oxford, 1979.
13. Espin JC, Soler-Rivas C, Wichers HJ (2000) J Agric Food Chem 48:648-656.
14. Strobel HA, Heineman WR (1989) Chemical Instrumentation, 3rd ed. Wiley, New York.
15. Kanavouras A, Cert A, Hernandez RJ (2005) Food Sci Tech 11:183-189.
16. Suja KP, Jayalekshmy A, Arumughan C (2004) J Agric Food Chem 52:912-915.
17. Mohamed HMA, Awatif II (1998) Food Chem 62:269-276.
18. Fukuda Y. Nagata M, Osawa T, Namiki M (1986) Agric Biol Chem 50:857-862.
19. Huang H, Liang H, Kwok KC (2006) J Sci Food Agric 86: 1110-1114.