β-Sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 937-942

  Kmiecik, Dominik ^a   Korczak, Józef ^a   Rudzińska, Magdalena ^a   Kobus Cisowska, Joanna ^a   Gramza Michałowska, Anna ^a   Hȩś, Marzanna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Heating process; Oxyphytosterols; Phenolic antioxidants; Phytosterols; Tocopherols; Triacylglycerols

Indexed keywords

HEATING PROCESS; OXYPHYTOSTEROLS; PHENOLIC ANTIOXIDANTS; PHYTOSTEROLS; TOCOPHEROLS; TRIACYLGLYCEROLS;

GLYCEROL; OILSEEDS; OXIDATION; PHENOLS; VEGETABLE OILS;

HEATING;

5ALPHA,6ALPHA EPOXYSTEROL; 5BETA,6BETA EPOXYSTEROL; 7 KETOSTEROL; 7ALPHA HYDROXYSTEROL; 7BETA HYDROXYSTEROL; ANTIOXIDANT; AVENASTEROL; BRASSICASTEROL; BUTYLCRESOL; CAMPESTEROL; CHOLESTEROL; GREEN TEA EXTRACT; PHENOL DERIVATIVE; PHYTOSTEROL; RAPESEED OIL; ROSMARINUS OFFICINALIS EXTRACT; SINAPIC ACID; SITOSTEROL; STEROL; STIGMASTEROL; TOCOPHEROL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; EXTRACTION; GAS CHROMATOGRAPHY; HEATING; NONHUMAN; OXIDATION;

BRASSICA NAPUS; ROSMARINUS OFFICINALIS;

EID: 79958076951     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.122     Document Type: Article

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