کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186204 963427 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying
چکیده انگلیسی

Total polar compounds (TPC) contents of the sunflower oil (SFO) increased linearly (R2 > 0.99) with frying time. At the same concentration (100 ppm), the increase rate of the TPC content for the SFO containing the unsaponifiable matters (USM) of the Bene hull oil (BHO) was lower than that for the SFO containing the tertiary-butylhydroquinone (TBHQ). The TPC analysis by high-performance size-exclusion chromatography allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during frying. The ability of the USM to resist the TGP formation was higher than that of the TBHQ. The USM and TBHQ showed lower influences on the changes in TGD and oxTGM contents, as well as there was an effectiveness better for the USM than for the TBHQ. The increase rate of DG and FFA contents more effectively decreased by the USM rather than by the TBHQ.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 122, Issue 1, 1 September 2010, Pages 381–385
نویسندگان
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