A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil-Reference-Cited by-同舟云学术

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

Published:2018-03-10 Issue:13 Volume:66 Page:3514-3523
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ben Hammouda Ibtissem¹,Triki Mehdi²,Matthäus Bertrand³,Bouaziz Mohamed¹²^ORCID

Affiliation:

1. Laboratoire d’Électrochimie et Environnement, École Nationale d’Ingénieurs de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisia

2. Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, B.P. 1175, 3038, Sfax, Tunisia

3. Max Rubner-Institut (MRI), Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany

Funder

Minist?re de l?Enseignement Sup?rieur, de la Recherche Scientifique et des Technologies de l'Information et de la Communication

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05163

Reference51 articles.

1. Quality control of refined oils mixed with palm oil during repeated deep‐frying using FT‐NIRS, GC, HPLC, and multivariate analysis

2. Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

3. Enrichment of pan‐frying refined oils with olive leaf phenolic‐rich extract to extend the usage life