| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541571 | Food Chemistry | 2011 | 4 Pages |
Abstract
⺠Genistein, caffeic acid, (+)-catechin, and myricetin were tested as natural phenolic antioxidants in linseed oil. ⺠Hydroperoxide production, α-linolenic acid content, and antioxidant concentration were measured during a thermal treatment. ⺠Efficiency of phenolic compounds ranked as follows: genistein < caffeic acid < (+)-catechin < myricetin. ⺠The structural features of phenolic compounds modulate their protective effects against oil oxidation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. Michotte, H. Rogez, R. Chirinos, E. Mignolet, D. Campos, Y. Larondelle,