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Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil

Difference in thermal stability of two commercially available canola oils prepared by either expeller-extraction (EE) or solvent-extraction (SE) method was investigated. After 5 days consecutive deep-fry, content of oxidized-triacylglycerols (oxTAGs) in SE oil increased by 250.0% compared to its ori...

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Detalles Bibliográficos
Autores principales:	Shang, Wenting, Dong, Huijuan, Strappe, Padraig, Zhou, Zhongkai, Blanchard, Chris
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Royal Society of Chemistry 2018
Materias:	Chemistry
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9088397/ https://www.ncbi.nlm.nih.gov/pubmed/35558495 http://dx.doi.org/10.1039/c8ra02275e

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