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Prooxidant capacity of thermoxidised plant oils
antioxidant activity frying polymerised triacylglycerols prooxidant activity tocopherols
2015/10/9
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocophe...
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
tocopherols frying polymerised triacylglycerols
2014/3/10
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...