Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 9806-9814

  Orozco Solano, M I ^a,b,c   Priego Capote, F ^a,b,c   Luque De Castro, M D ^a,b,c  

^a Campus of Rabanales ^*  (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

edible oil enrichment; hydrophilic and lipophilic antioxidants; olive phenols; olive pomace; simulated deep frying; tocopherols

Indexed keywords

DEEP FRYING; LIPOPHILIC ANTIOXIDANTS; OLIVE PHENOLS; OLIVE POMACE; TOCOPHEROLS;

HEATING; HYDROPHILICITY; PETROLEUM REFINING; PHENOLS;

VEGETABLE OILS;

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG STABILITY; HEAT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; DRUG STABILITY; FOOD, FORTIFIED; HOT TEMPERATURE; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TOCOPHEROLS;

HELIANTHUS;

EID: 80053104229     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2019159     Document Type: Article

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