Characterisation of non-polar dimers formed during thermo-oxidative degradation of β-sitosterol

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 464-474

  Sosińska, Ewa ^a   Przybylski, Roman ^a   Hazendonk, Paul ^a   Zhao, Yuan Yuan ^b   Curtis, Jonathan M ^b  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Sitosterol; 3,3 Sitosteryl ether; Dimer; IR; NMR; Oligomers; SEC APCI MS; Thermo oxidation

Indexed keywords

HIGH MOLECULAR MASS; IR AND RAMAN SPECTROSCOPY; OXIDATIVE DEGRADATION; OXYSTEROLS; RECENT RESEARCHES; SEC-APCI/MS; STEROL OXIDATION; THERMO-OXIDATIVE DEGRADATION;

ALCOHOLS; ETHERS; IRIDIUM; LIPIDS; NUCLEAR MAGNETIC RESONANCE; OLIGOMERS; OXIDATION; RAMAN SPECTROSCOPY; SILICA GEL; SIZE EXCLUSION CHROMATOGRAPHY; STRUCTURE (COMPOSITION);

DIMERS;

DIMER; OLIGOMER; SILICA GEL; SITOSTEROL;

ANALYTIC METHOD; ARTICLE; CHEMICAL STRUCTURE; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; INFRARED RADIATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION; RAMAN SPECTROMETRY;

DIMERIZATION; HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; SITOSTEROLS;

EID: 84875938977     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.053     Document Type: Article

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