| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539153 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠We use natural and synthetic antioxidants to protect phytosterols during oil heating. ⺠We estimate the losses of β-sitosterol and campesterol and the increase of phytosterols oxidation products. ⺠Content of phytosterol oxidation products depend on used antioxidant. ⺠The best antioxidants were: tocopherols, green tea extracts, rosemary extracts, phenolic compounds, BHT.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dominik Kmiecik, Józef Korczak, Magdalena RudziÅska, Joanna Kobus-Cisowska, Anna Gramza-MichaÅowska, Marzanna HÄÅ,