Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
作者： O.S. Toker , I. Ozturk , S. Karaman , H. Yalcin , A. Kayacier
DOI: 10.3920/QAS2014.0499
关键词:
摘要: In the present study, response surface methodology was conducted for determination of effects some phenolics (gallic acid, ellagic acid and quercetin) on major fatty composition vegetable oil prepared by mixing sunflower hazelnut (50:50, v/v) during storage at a constant temperature (50 °C). this respect, (palmitic, stearic, oleic linoleic acid) determined. Predictive regression equations were constructed estimation each studied parameter (R2>0.735). Storage period caused significant increase in palmitic stearic content while it decrease (P<0.01) because reactions that occurred structure storage. general, gallic quercetin found to be effective preservation against oxidation addition retarded change acids due to...
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