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Title

Antioxidants in frying: Analysis and evaluation of efficacy

AuthorsMárquez Ruiz, Gloria ; Ruiz Méndez, Mª Victoria ; Velasco, Joaquín
KeywordsAntioxidants
Additives
Oxidation
Polyphenols
Tocopherols
Dimethylpolysiloxane
Frying
Issue DateNov-2014
PublisherWiley-VCH
CitationEuropean Journal of Lipid Science and Technology 116: 1441- 1450 (2014)
AbstractThe action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described.
Publisher version (URL)http://doi.org/10.1002/ejlt.201400063
URIhttp://hdl.handle.net/10261/109206
DOI10.1002/ejlt.201400063
Identifiersdoi: 10.1002/ejlt.201400063
issn: 1438-7697
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