Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils

Author:

Tańska Małgorzata,Mikołajczak Natalia,Konopka Iwona

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones;Baccouri;European Journal of Lipid Science and Technology,2007

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3. DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: Effect of fatty acid composition and phenol contents;Cerretani;Journal of Oleo Science,2012

4. Phenolic fraction of virgin olive oil: An overview on identified compounds and analytical methods for their determination;Cerretani;Functional Plant Science and Biotechnology, Global Science Books,2009

5. Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions;Chen;Critical Reviews in Food Science and Nutrition,2011

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