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https://olympias.lib.uoi.gr/jspui/handle/123456789/8989Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | MΓ΅rquez-Ruiz, G. | en |
| dc.contributor.author | Tasioula-Margari, M. | en |
| dc.contributor.author | Dobarganes, M. C. | en |
| dc.date.accessioned | 2015-11-24T16:45:49Z | - |
| dc.date.available | 2015-11-24T16:45:49Z | - |
| dc.identifier.issn | 0003-021X | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8989 | - |
| dc.rights | Default Licence | - |
| dc.subject | Dimers | en |
| dc.subject | frying | en |
| dc.subject | HPSEC | en |
| dc.subject | oxidized fatty acids | en |
| dc.subject | oxidized triglycerides | en |
| dc.subject | polar compounds | en |
| dc.subject | polymers | en |
| dc.subject | thermoxidation | en |
| dc.title | Quantitation and distribution of altered fatty acids in frying fats | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | 10.1007/BF02540984 | - |
| heal.identifier.secondary | http://link.springer.com/article/10.1007%2FBF02540984 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 1995 | - |
| heal.abstract | The distribution and quantity of polar compounds and altered fatty acids in used frying oils, collected by Food Inspection Services of the Junta de AndalucΓa in Spain, was measured. Additional samples evaluated were sunflower oil, high-oleic sunflower oil, and palm olein that were subjected to thermoxidation and frying in laboratory experiments. A combination of adsorption and high-performance size-exclusion chromatography was applied to the oil samples both before and after transesterification. Through analysis of fatty acid methyl ester derivatives, differentiation of four groups of altered fatty acids (oxidized monomers, nonpolar dimers, oxidized dimers, and polymers) could be attained. Evaluation of real frying samples with polar compound levels around the limit for fat rejection (21.1-27.6% polar compounds) gave values of total altered fatty acids ranging from 8.1 to 11.3%, and levels higher than 20% were found in the most degradated samples. The results obtained clearly support the need for control and improvement of the quality of used fats in fried-food outlets. | en |
| heal.publisher | Springer-Verlag | en |
| heal.journalName | Journal of the American Oil Chemists"™ Society | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tasioula_Margari-1995-Quantitation and distribution.pdf | 522.82 kB | Adobe PDF | View/Open Request a copy |
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