Utilization of <i>Diaphragma juglandis</i> extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying.

Chen, Jia; Zhang, Lingyan; Li, Qi; Gao, Yuan; Yu, Xiuzhu

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying.

Chen, Jia; Zhang, Lingyan; Li, Qi; Gao, Yuan; Yu, Xiuzhu.

Afiliación

Chen J; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
Zhang L; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
Li Q; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
Gao Y; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
Yu X; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.

Food Chem X ; 14: 100359, 2022 Jun 30.

Article en En | MEDLINE | ID: mdl-35712534

Palabras clave

AV, acid value; DJE, Diaphragma juglandis extract; Deep frying; Diaphragma juglandis; HPSEC, high-performance size exclusion chromatography; K232, conjugated dienes; K268, conjugated trienes; OxTGs, oxidized triglyceride monomers; Oxidative stability; PV, peroxide value; Phenolic extract; TAG, triglyceride; TBHQ, tert-butylhydroquinone; TGDs, triglyceride dimers; TGOs, triglyceride oligomers; TGPs, oxidized triglyceride polymers; TP, tea polyphenol; TPC, total polar compounds; p-AnV, p-anisidine value

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article