Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 13, 2011, Pages 7194-7202

  Orozco, Mara I ^a   Priego Capote, Feliciano ^a   Luque De Castro, María D ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

deep frying; fatty alcohols; GC MS; oil enrichment; olive oil; phenolic antioxidants; sterols; sunflower oil; triterpenic compounds

Indexed keywords

DEEP FRYING; FATTY ALCOHOLS; GC-MS; OIL ENRICHMENT; OLIVE OIL; PHENOLIC ANTIOXIDANT; STEROLS; SUNFLOWER OIL; TRITERPENIC COMPOUNDS;

ALCOHOLS; HEATING; MASS SPECTROMETRY; PHENOLS; REFINING; SILICONES; VEGETABLE OILS; VEGETABLES;

PETROLEUM REFINING;

ALCOHOL DERIVATIVE; ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; PHYTOSTEROL; SAPONIN; SUNFLOWER OIL; TRITERPENE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; HEAT;

ALCOHOLS; ANTIOXIDANTS; HOT TEMPERATURE; PHENOLS; PHYTOSTEROLS; PLANT OILS; SAPONINS; TRITERPENES;

HELIANTHUS;

EID: 79960053743     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2015792     Document Type: Article

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