Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determin...

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Detalles Bibliográficos
Autores principales: Ruiz-Méndez, María-Victoria, Márquez-Ruiz, Gloria, Holgado, Francisca, Velasco, Joaquín
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700722/
https://www.ncbi.nlm.nih.gov/pubmed/34945457
http://dx.doi.org/10.3390/foods10122906

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700722/
https://www.ncbi.nlm.nih.gov/pubmed/34945457
http://dx.doi.org/10.3390/foods10122906

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