Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 410-414

  Durmaz, Gökhan ^a   Gökmen, Vural ^b  

^a INONU UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Carotenoids; Maillard reaction products; Oil; Phenolic compounds; Pistacia terebinthus; Roasting; Tocopherols

Indexed keywords

CAROTENOIDS; MAILLARD REACTION PRODUCTS; OIL; PHENOLIC COMPOUNDS; PISTACIA TEREBINTHUS; ROASTING; TOCOPHEROLS;

FATTY ACIDS; OXIDATION RESISTANCE; PHENOLS; PIGMENTS; REACTION PRODUCTS;

CALCINATION;

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; BETA TOCOPHEROL; DELTA TOCOPHEROL; FURAN DERIVATIVE; GAMMA TOCOPHEROL; HYDROXYMETHYL 2 FURALDEHYDE; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PHENOL DERIVATIVE; PISTACIA TEREBINTHUS EXTRACT; PLANT EXTRACT; STEARIC ACID; UNCLASSIFIED DRUG; VEGETABLE OIL; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME STABILITY; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; GLYCATION; HEAT TREATMENT; LIPID COMPOSITION; NONHUMAN; OXIDATION; PHYTOCHEMISTRY; PISTACHIO; PISTACIA TEREBINTHUS; PLANT SEED; ROASTING;

PISTACIA TEREBINTHUS;

EID: 79955575030     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.044     Document Type: Article

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