Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil-Reference-Cited by-同舟云学术

Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil

Published:2009-04-03 Issue:5 Volume:86 Page:419-425
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Zulim Botega Daniele,Bastida Sara,Marmesat Susana,Pérez-Olleros Lourdes,Ruiz-Roso Baltasar,Sánchez-Muniz Francisco J.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-009-1368-5

Reference39 articles.

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3. Romero A, Bastida S, Sánchez-Muniz FJ (2006) Cyclic fatty acid monomer formation in domestic of frozen food in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol 44:1674–1681

4. Hochgraf E, Mokady S, Cogan U (1997) Dietary oxidized linoleic acid modifies lipid composition of rat liver microsomes and increases their fluidity. J Nutr 127:681–686

5. Quiles JL, Huertas JR, Battino M, Ramírez-Tortosa MC, Cassinello M, Mataix J, Lopez-Frias M, Mañas M (2002) The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. Br J Nutr 88:57–65

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