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Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation

✍ Scribed by U. Thiyam; H. Stöckmann; K. Schwarz

Publisher
Springer-Verlag
Year
2006
Tongue
English
Weight
268 KB
Volume
83
Category
Article
ISSN
0003-021X

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✍ Felix A. Aladedunye; Roman Przybylski 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 215 KB

## Abstract The ability of selected phenolic acids to improve the frying performance of canola oil was evaluated in a frying test. The frying performance of the oil was assessed by analysis of total polar components (TPC), level of 4‐hydroxynonenal (HNE), and the rate of formation of volatile carbo