Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot pla...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2012-08-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201204-0009_ability-of-phenolic-acids-to-protect-naturally-present-alfa-tocopherol-during-the-heating-of-plant-oils.php |