Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC

Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC–MS/MS

Published:2019-05-28 Issue:8 Volume:96 Page:937-944
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Chen Hongjian¹,Wang Yong²,Cao Peirang¹,Liu Yuanfa¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China

2. Department of Food Science and Engineering, Guangdong Saskatchewan Oilsee Joint LaboratoryJinan University Guangdong 510632 People's Republic of China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12213

Reference30 articles.

1. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

2. Analysis of Lipid Oxidation by ESR Spectroscopy

3. High sensitive and efficient detection of edible oils adulterated with used frying oil by electron spin resonance

4. Chemistry of Deep-Fat Frying Oils

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