Addition of olive by-product extracts to sunflower oil: Study by 1H NMR on the antioxidant effect during potato deep-frying and further in vitro digestion-Reference-Cited by-同舟云学术

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Addition of olive by-product extracts to sunflower oil: Study by 1H NMR on the antioxidant effect during potato deep-frying and further in vitro digestion

Published:2024-08 Issue: Volume:206 Page:116574
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Harzalli Zina,Nieva-Echevarria Barbara,Martinez-Yusta Andrea,Oueslati Imen,Medfai Wafa,Mhamdi Ridha,Goicoechea-Oses Encarnacion^ORCID

Publisher

Elsevier BV

Reference50 articles.

1. Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil;Aşkın;Journal of Food Science and Technology,2020

2. Study of the in vitro digestion of olive oil enriched or not with antioxidant phenolic compounds. Relationships between bioaccessibility of main components of different oils and their composition;Alberdi-Cedeño;Antioxidants,2020

3. Development of enriched oil with polyphenols extracted from olive mill wastewater;Athanasiadis;Foods,2023

4. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil;Brenes;Journal of Agricultural and Food Chemistry,2002

5. In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil;Calvo;Food Research International,2012

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