| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538874 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The high MUFA and phytosterol content and their stability in avocado oil make of it a healthy option for culinary treatment. ⺠Avocado oil showed similar stability than olive oil when heated at 180 °C for 9 h. ⺠Vitamin E was inversely correlated with TBARs and disappear at 4-5 h in both oils. ⺠Profile of phytosterols of avocado and olive oil were characterised by GC-MS.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Izaskun Berasategi, Blanca Barriuso, Diana Ansorena, Iciar Astiasarán,