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Author dc.contributor.author Romero, Nalda
Author dc.contributor.author Robert Canales, Paz
Author dc.contributor.author Masson, Lilia
Author dc.contributor.author Ortiz, Jaime
Author dc.contributor.author González, Karina
Author dc.contributor.author Tapia, Karla
Author dc.contributor.author Dobaganes, Carmen
Admission date dc.date.accessioned 2018-12-20T15:04:14Z
Available date dc.date.available 2018-12-20T15:04:14Z
Publication date dc.date.issued 2007
Cita de ítem dc.identifier.citation Food Chemistry, Volumen 104, Issue 1, 2018, Pages 383-389
Identifier dc.identifier.issn 03088146
Identifier dc.identifier.other 10.1016/j.foodchem.2006.11.052
Identifier dc.identifier.uri https://repositorio.uchile.cl/handle/2250/157505
Abstract dc.description.abstract The antioxidant effects of tocols (α-tocopherol and α-tocotrienol) and Rosa mosqueta shell extract added to antioxidant-stripped canola oil (TCO) were evaluated and compared with the non-stripped oil (CO) under the same conditions. Seven oil systems were subjected to thermal treatment at 180 °C for 18 h. Polar compounds formation, degradation of tocols and carotenoid pigments were studied. The addition of Rosa mosqueta shell extract gave a great stability to TCO, similar to CO, with a low polar compound formation and a high retention of α-tocopherol compared with other TCO samples, which suggested the protective action of the minor components present in the extract. Alpha-tocopherol showed a higher effectiveness than α-tocotrienol at high temperature. However, an increase in the level of α-tocopherol did not improve its action. © 2007 Elsevier Ltd. All rights reserved.
Lenguage dc.language.iso en
Type of license dc.rights Attribution-NonCommercial-NoDerivs 3.0 Chile
Link to License dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Source dc.source Food Chemistry
Keywords dc.subject α-Tocopherol
Keywords dc.subject α-Tocotrienol
Keywords dc.subject Antioxidant
Keywords dc.subject Canola oil
Keywords dc.subject Carotenoids
Keywords dc.subject Rosa mosqueta
Keywords dc.subject Thermal oxidation
Título dc.title Effect of α-tocopherol, α-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature
Document type dc.type Artículo de revista
Cataloguer uchile.catalogador SCOPUS
Indexation uchile.index Artículo de publicación SCOPUS
uchile.cosecha uchile.cosecha SI
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