Influence of photooxidation on the lipid profile of rapeseed oil using UHPLC-QTOF-MS and multivariate data analysis
Author:
Affiliation:
1. College of Food Science and Engineering
2. Collaborative Innovation Center for Modern Grain Circulation and Safety
3. Key Laboratory of Grains and Oils Quality Control and Processing
4. Nanjing University of Finance and Economics
5. Nanjing
Abstract
Rapeseed oil, the third most commonly consumed vegetable oil in the world, can easily deteriorate under photooxidative conditions.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/AY/C9AY00385A
Reference54 articles.
1. Value-Added Potential of Expeller-Pressed Canola Oil Refining: Characterization of Sinapic Acid Derivatives and Tocopherols from Byproducts
2. Influence of Microwaves Treatment of Rapeseed on Phenolic Compounds and Canolol Content
3. Comparison of sensitizers in the photooxidation of unsaturated fatty acids and their methyl esters
4. Stability of Virgin Olive Oil. 2. Photo-oxidation Studies
5. Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend
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