Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 162-172

  Guillen M D ^a   Uriarte, P S ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

1H nuclear magnetic resonance ( 1H NMR); Acyl groups; Aldehydes; Epoxides; Extra virgin olive oil; Heating at frying temperature; Industrial fryer; Polar compounds

Indexed keywords

1H NUCLEAR MAGNETIC RESONANCE ( 1H NMR); ACYL GROUP; EPOXIDES; EXTRA VIRGIN OLIVE OIL; FRYING TEMPERATURE; INDUSTRIAL FRYER; POLAR COMPOUNDS;

ALDEHYDES; INDUSTRY; IODINE; NUCLEAR MAGNETIC RESONANCE; ORGANIC COMPOUNDS;

VEGETABLE OILS;

2,4 ALKADIENALS; 9,10 EPOXYSTEARYL; ALDEHYDE DERIVATIVE; ALKANAL MONOOXYGENASE (FMN LINKED); LINOLEIC ACID; OLIVE OIL; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ARTICLE; CYTOTOXICITY; FRYING; GENOTOXICITY; PROTON NUCLEAR MAGNETIC RESONANCE;

HELIANTHUS;

EID: 84860371523     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.083     Document Type: Article

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