Formation of Previously Undescribed Δ7-Phytosterol Oxidation Products and Tocopherylquinone Adducts in Pumpkin Seed Oil during Roasting, Screw-Pressing, and Simulated Culinary Processing at Elevated Temperatures

Author:

Dragoun Miroslav1,Klausová Kateřina2,Šimicová Petra1,Honzíková Tereza1,Stejskal Jiří1,Navrátilová Klára3,Hajšlová Jana3ORCID,Bárta Jan4,Bártová Veronika4,Jarošová Markéta4,Bjelková Marie5,Filip Vladimír1,Kyselka Jan1ORCID

Affiliation:

1. Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia

2. Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia

3. Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia

4. Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia

5. Agritec Plant Research s.r.o., Zemědělská 2520/16, Šumperk 787 01, Czechia

Funder

N?rodn? Agentura pro Zemedelsk Vzkum

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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