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Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids

Using advanced electron paramagnetic resonance techniques (EPR), oxidation of crude vegetable oils and their components (fatty acids and triglycerides) by radicals generated from hydrogen peroxide was investigated. The correlation rotational times were determined allowing us to characterize radicals...

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Detalles Bibliográficos
Autores principales:	Jerzykiewicz, Maria, Ćwieląg-Piasecka, Irmina, Jezierski, Adam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer-Verlag 2013
Materias:	Original Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3661927/ https://www.ncbi.nlm.nih.gov/pubmed/23710072 http://dx.doi.org/10.1007/s11746-013-2227-y

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