Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils

International Journal of Food Properties

Volumn 18, Issue 9, 2015, Pages 2064-2076

  Ayyildiz, Hamide Filiz ^a   Topkafa, Mustafa ^a   Kara, Huseyin ^a,b   Sherazi, Syed Tufail Hussain ^a,c  

^a SELCUK UNIVERSITY   (Turkey)

^b NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^c UNIVERSITY OF SINDH   (Pakistan)

Author keywords

Fatty acid composition; Fully refined edible oil; Oxidative stability; Rancimat; Tocols profile

Indexed keywords

GAS CHROMATOGRAPHY; GAS OILS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PETROLEUM REFINING; POLYUNSATURATED FATTY ACIDS; SOYBEAN OIL; STABILITY;

CAPILLARY GAS-LIQUID CHROMATOGRAPHY; FATTY ACID COMPOSITION; FREE FATTY ACID; NORMAL PHASE; OXIDATIVE STABILITY; PEROXIDE VALUE; RANCIMAT; TOCOLS PROFILE;

SUNFLOWER OIL;

ARACHIS HYPOGAEA; BRASSICA NAPUS VAR. NAPUS; CORYLUS; GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 84930589301     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.962657     Document Type: Article

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