Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils.

Tanska, Malgorzata; Mikolajczak, Natalia; Konopka, Iwona

Tanska, Malgorzata; Mikolajczak, Natalia; Konopka, Iwona.

Afiliación

Tanska M; Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszynski 1, 10-957 Olsztyn, Poland. Electronic address: m.tanska@uwm.edu.pl.
Mikolajczak N; Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszynski 1, 10-957 Olsztyn, Poland. Electronic address: natalia.mikolajczak@uwm.edu.pl.
Konopka I; Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszynski 1, 10-957 Olsztyn, Poland. Electronic address: iwona.konopka@uwm.edu.pl.

Food Chem ; 240: 679-685, 2018 Feb 01.

Article en En | MEDLINE | ID: mdl-28946329

Asunto(s)

Antioxidantes/química; Brassica rapa; Ácidos Cumáricos/química; Lino; Olea; Aceites de Plantas/química; Guayacol/análogos & derivados; Oxidación-Reducción; Pirogalol/análogos & derivados

Palabras clave

4-Vinylguaiacol; 4-Vinylsyringol; Bioactive compounds; Fatty acid composition; Induction period; Oil; Oxidative stability

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites de Plantas / Lino / Ácidos Cumáricos / Brassica rapa / Olea / Antioxidantes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido

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