Influence of Hydroxytyrosol Acetate Enrichment of an Oil Rich in Omega-6 Groups on the Evolution of Its Oxidation and Oxylipin Formation When Subjected to Accelerated Storage. A Global Study by Proton Nuclear Magnetic Resonance.

Caño-Ochoa, Sofía Del; Ruiz-Aracama, Ainhoa; Guillén, María D

Caño-Ochoa, Sofía Del; Ruiz-Aracama, Ainhoa; Guillén, María D.

Afiliación

Caño-Ochoa SD; Food Technology, Faculty of Pharmacy, Lascaray Research Centre, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain.
Ruiz-Aracama A; Food Technology, Faculty of Pharmacy, Lascaray Research Centre, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain.
Guillén MD; Food Technology, Faculty of Pharmacy, Lascaray Research Centre, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain.

Antioxidants (Basel) ; 11(4)2022 Apr 06.

Article en En | MEDLINE | ID: mdl-35453407

Palabras clave

1H NMR spectroscopy; accelerated storage; antioxidant effect; edible oil; linoleic acyl group degradation; oxidation compounds; oxidation process; phenolic compound enrichment; polyunsaturated acyl groups

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza

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