Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides

Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides

Nowadays, there is increasing evidence that the intake of essential fatty acids (FAs) and oleic acid has high nutritional importance. However, the vulnerability of these FAs to oxidation deserves special attention. FA oxidation may be avoided or delayed by intercalation of its anionic form in inorga...

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Bibliographic Details
Main Authors: Francesca Blasi, Claudia Chiesi, Roberto Spogli, Lina Cossignani, Morena Nocchetti
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Applied Sciences
Subjects:
oleic acid
linoleic acid
α-linolenic acid
intercalation
layered double hydroxides
hydrotalcites
Online Access:https://www.mdpi.com/2076-3417/11/15/7035

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