Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

Author:

Rudzińska M.,Olejnik A.,Grygier A.ORCID,Kowalska K.ORCID,Kmiecik D.ORCID,Chojnacka A.ORCID,Gładkowski W.,Grudniewska A.,Przybylski R.

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. AOCS Official Method Ch 6-91. (2009). Determination of the composition of the sterol fraction of animal and vegetable oils and fats by TLC and capillary GLC. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4–7.

4. Unsaturated lipid matrices protect plant sterols from degradation during heating treatment;Barriuso;Food Chemistry,2016

5. Sterols heating: Degradation and formation of their ring-structure polar oxidation products;Barriuso;Food Chemistry,2012

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