English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/26962
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Changes in molecular species of triacylglycerols during frying

AuthorsDobson, Gary; Christie, William W.; Dobarganes, M. Carmen
KeywordsFrying
High oleic sunflower oil
Molecular species of triacylglycerols (loss)
Palm oil
Sunflower oil
Issue Date30-Apr-1996
PublisherConsejo Superior de Investigaciones Científicas (España)
CitationGrasas y Aceites 47(1-2): 34-37 (1996)
AbstractThe loss of specific molecular species of triacylglycerols from sunflower, high-oleate sunflower and palm oils has been investigated in commercial frying operations and simulated frying experiments. The non-oxidized triacylglycerols were isolated and molecular species separated by silver ion highperformance liquid chromatography. Linoleate-containing species were lost more rapidly than those containing oleate, as expected. However, all species were liable to oxidation and those containing oleate were lost more rapidly than might have been anticipated. It is suggested that oxidation of linoleate is the probable initiation step, but then the reaction can be propagated readily to all unsaturated species.
Description4 páginas, 2 figuras, 2 tablas.
Publisher version (URL)http://dx.doi.org/10.3989/gya.1996.v47.i1-2.840
URIhttp://hdl.handle.net/10261/26962
DOI10.3989/gya.1996.v47.i1-2.840
ISSN0017-3495
E-ISSN1988-4214
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
849.pdf756,9 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.