Identification and assessment of residual levels of the main oxidation product of tert-butylhydroquinone in frying oils after heating and its cytotoxicity to RAW 264.7 cells.
Food Chem
; 264: 293-300, 2018 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-29853379
Palavras-chave
2,5-Di-tert-butyl-1,4-benzoquinone (PubChem CID: 17161); 2,5-Di-tert-butylhydroquinone (PubChem CID: 2374); 2,6-Di-tert-butylcyclohexa-2,5-diene-1,4-dione (PubChem CID: 12867); 2,6-Di-tert-butylhydroquinone (PubChem CID: 75550); 2-tert-Butyl-1,4-benzoquinone; 2-tert-Butyl-1,4-benzoquinone (PubChem CID: 19211); 3-[4,5-Dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (PubChem CID: 64965); Apoptosis; Oxidation; RAW 264.7 cells; Thymoquinone (PubChem CID: 10281); Viability; tert-Butylhydroquinone; tert-Butylhydroquinone (PubChem CID: 16043)
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos
/
Culinária
/
Hidroquinonas
Tipo de estudo:
Diagnostic_studies
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2018
Tipo de documento:
Article