Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1584-1593

  Zeb, Alam ^a,b   Murkovic, Michael ^b  

^a UNIVERSITY OF MALAKAND   (Pakistan)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Carotene; Astaxanthin; Carotenoid oxidation; Free radical reaction; HPLC ESI MS; Oxidised triacylglycerols; Thermal stability; Triacylglycerols

Indexed keywords

ASTAXANTHIN; CAROTENOID OXIDATION; HPLC-ESI MS; THERMAL STABILITY; TRIACYLGLYCEROLS;

FREE RADICAL REACTIONS; FREE RADICALS; GLYCEROL; OXIDATION; PETROLEUM REFINING; REACTION KINETICS; REFINING; THERMODYNAMIC STABILITY; VEGETABLE OILS;

PIGMENTS;

ASTAXANTHIN; BETA CAROTENE; COLORING AGENT; OLIVE OIL; PEROXIDE; TRIACYLGLYCEROL;

ARTICLE; DEGRADATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID ANALYSIS; LIPID OXIDATION; NONHUMAN; RADIATION EXPOSURE;

EID: 79953210770     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.022     Document Type: Article

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