LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying-Reference-Cited by-同舟云学术

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LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying

Published:2019-01-09 Issue:3 Volume:43 Page:e13879
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sonmezdag Ahmet Salih¹^ORCID,Kesen Songul²,Amanpour Asghar³^ORCID,Guclu Gamze⁴,Kelebek Hasim⁵,Selli Serkan⁴^ORCID

Affiliation:

1. Faculty of Fine Arts, Department of Gastronomy and Culinary Arts University of Gaziantep Gaziantep Turkey

2. Department of Food Processing, Naci Topcuoglu Vocational High School University of Gaziantep Gaziantep Turkey

3. Department of Biotechnology, Institute of Natural and Applied Sciences Cukurova University Adana Turkey

4. Faculty of Agriculture, Department of Food Engineering Cukurova University Adana Turkey

5. Faculty of Engineering, Department of Food Engineering Adana Science and Technology University Adana Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13879

Reference37 articles.

1. Isolation of phenolic constituents and characterization of antioxidant markers from sunflower (Helianthus annuus) seed extract

2. GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

3. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes

4. Characterization of Seven New Hydrocarbon Compounds Present in the Aroma of Virgin Olive Oils

5. Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

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1. Impact of seed-roasting treatment on polycyclic aromatic hydrocarbons, 3-MCPD esters, heterocyclic amines and volatile components formation in sunflower oil;LWT;2023-08

2. Chemical Composition of Tobacco Seed Oils and Their Antioxidant, Anti-Inflammatory, and Whitening Activities;Molecules;2022-12-03

3. Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting;Journal of Food Science;2022-01-19

4. Rapid HPLC–MS/MS Detection of Aliphatic Aldehyde Formation in Four Vegetable Oils from Different Frying Processes;Food Analytical Methods;2021-08-04

5. A comprehensive review on different classes of polyphenolic compounds present in edible oils;Food Research International;2021-05

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