Influence of heating time and metal ions on the amount of free fatty acids and formation rates of selected carbonyl compounds during the thermal oxidation of canola oil

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12777-12783

  Bastos, Luciane Conceição Silva ^a   Pereira, Pedro Afonso De Paula ^a  

^a FEDERAL UNIVERSITY OF BAHIA   (Brazil)

Author keywords

aldehydes; Canola oil; formation rates; LC DAD MS; metal ions; thermal oxidation

Indexed keywords

ACID SOLUTIONS; BUTANAL; CANOLA OIL; CATALYTIC EFFECTS; DINITROPHENYLHYDRAZINE; FORMATION RATES; FREE FATTY ACID; FRYING TEMPERATURE; FUNCTIONALIZED; HEATING TIME; HEXANAL; LC-DAD-MS; PROPANAL; THERMAL OXIDATION;

ACETALDEHYDE; ACETONITRILE; CARBONYL COMPOUNDS; CARBONYLATION; FORMALDEHYDE; HEATING; HERBICIDES; IRON COMPOUNDS; METAL IONS; METALS; OXIDATION; SILICA;

FATTY ACIDS;

ALDEHYDE; CANOLA OIL; FATTY ACID; METAL; MONOUNSATURATED FATTY ACID; ORGANIC COMPOUND; VEGETABLE OIL;

ARTICLE; CHEMISTRY; HEAT; KINETICS; OXIDATION REDUCTION REACTION; TIME;

ALDEHYDES; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, NONESTERIFIED; HOT TEMPERATURE; KINETICS; METALS; ORGANIC CHEMICALS; OXIDATION-REDUCTION; PLANT OILS; TIME FACTORS;

BRASSICA NAPUS VAR. NAPUS;

EID: 78650318084     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1028575     Document Type: Article

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