Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 93-99

  Wang, Hua ^a   Liu, Fang ^a   Yang, Lei ^a   Zu, Yuangang ^a   Wang, Han ^a   Qu, Shengzhuo ^b   Zhang, Ying ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carnosic acid; Fish oil; Oxidative stability

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; CARNOSIC ACID; DOSE RESPONSE RELATIONSHIPS; FISH OIL; FREE FATTY ACID; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LONG-TERM STORAGE; OXIDATIVE STABILITY; SYNTHETIC ANTIOXIDANTS; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; TRANS FATTY ACID; VITAMIN-E;

ALDEHYDES; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; OLEFINS; OXIDATION; OXIDATION RESISTANCE; PHENOLS; POLYUNSATURATED FATTY ACIDS; STABILITY;

FATTY ACIDS;

ALDEHYDE; ALKADIENE; ALPHA TOCOPHEROL; CARNOSIC ACID; FATTY ACID; FISH OIL; PEROXIDE; POLYUNSATURATED FATTY ACID; TERT BUTYLHYDROQUINONE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRANS FATTY ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD STORAGE; INFRARED SPECTROSCOPY; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; STORAGE TEMPERATURE;

EID: 79954419410     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.082     Document Type: Article

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