| Título: | Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds |
| Autores: | RUIZ MENDEZ, M.V. ; MARQUEZ RUIZ, G. ; DOBARGANES, M.C. |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 30325 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | The relationships between crude and refined oils are examined by quantitation of minor glyceridic compounds, namely, oxidized triglyceride monomers, dimers and diglycerides, associated with oil quality. Particularly, two groups of compounds, i.e. oxidized triglyceride monomers and diglycerides, are of especial interest as they are indicative of oxidative and hydrolytic alterations, respectively. Olive, sunflower and soybean oils differing in initial quality, as evaluated by classical indices and levels of undesirable minor compounds, were subjected to physical and alkali refining in a laboratory system. In all assays, results indicated that amounts of oxidized triglyceride monomers and diglycerides in refined oils remained close to those found in the starting crude oils. |
| Nota de contenido: | En: Food Chemistry 60 (4) 549-554 (1997) |
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