Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

Food Chemistry

Volumn 245, Issue , 2018, Pages 312-323

  Martin Rubio, A S ^a   Sopelana, P ^a   Ibargoitia, M L ^a   Guillén, María D ^a  

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

Author keywords

1H nuclear magnetic resonance; Alcohols; Aldehydes; Conjugated hydroperoxydienes; Conjugated hydroxy dienes; Epoxides; Hydroperoxides; Keto dienes; Oxidation; Prooxidant; Soybean oil; Tocopherol

Indexed keywords

ALCOHOLS; ALDEHYDES; FOOD STORAGE; MAGNETIC STORAGE; MAGNETISM; NUCLEAR MAGNETIC RESONANCE; OLEFINS; OXIDATION; UNSATURATED COMPOUNDS;

CONJUGATED HYDROPEROXYDIENES; CONJUGATED HYDROXY-DIENES; EPOXIDES; HYDROPEROXIDES; KETO-DIENES; PROOXIDANT;

SOYBEAN OIL;

ALCOHOL; ALCOHOL DERIVATIVE; ALDEHYDE; ALKADIENE; ALPHA TOCOPHEROL; HYDROPEROXIDE; SOYBEAN OIL; OXIDIZING AGENT; OXYGEN;

ARTICLE; CONCENTRATION (PARAMETERS); OXIDATION; PROTON NUCLEAR MAGNETIC RESONANCE; STORAGE; CHEMISTRY; FOOD STORAGE; NUCLEAR MAGNETIC RESONANCE IMAGING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION REACTION;

ALPHA-TOCOPHEROL; FOOD STORAGE; MAGNETIC RESONANCE IMAGING; MAGNETIC RESONANCE SPECTROSCOPY; OXIDANTS; OXIDATION-REDUCTION; OXYGEN; SOYBEAN OIL;

EID: 85032262160     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.098     Document Type: Article

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