Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS
Trabajo presentado en el EURO FOOD CHEM VIII, celebrado en Viena (Austria) del 18 al 20 de septiembre de 1995.
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| Main Authors: | , , , |
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| Format: | comunicación de congreso biblioteca |
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1995-09-18
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| Subjects: | Acids, Fats, Fatty acids, Frying fats, Frying olis, Lipids, Oils, Oxidation, |
| Online Access: | http://hdl.handle.net/10261/282344 |
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dig-ictan-es-10261-2823442022-11-08T02:06:33Z Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS Márquez Ruiz, Gloria Ríos Martín, José Julián Tasioula-Margari, M. Dobarganes, M. Carmen Acids Fats Fatty acids Frying fats Frying olis Lipids Oils Oxidation Trabajo presentado en el EURO FOOD CHEM VIII, celebrado en Viena (Austria) del 18 al 20 de septiembre de 1995. Used frying fats and oils from several restaurants and fried food outlets in southern Spain were collected and 6 samples of olive and/or sunflower oils were selected for analysis. Mono-, di- and polymeric groups of altered fatty acids were quantified by high performance size exclusion chromatography, and monomeric fractions were further characterized by GLC-MS. Levels of polar compounds and altered fatty acids (total, oxidized monomers, nonpolar dimers, oxidized dimers and polymers) in the oils are tabulated. Levels and distributions of altered fatty acids depended largely on alteration levels and unsaturation degrees of fats and oils, although major monomeric compounds present (in all cases, aldehydes, epoxyacids, ketoacids and hydroxyacids) appeared generally independent of differences in variables in the frying process. 2022-11-07T10:20:25Z 2022-11-07T10:20:25Z 1995-09-18 2022-11-07T10:20:25Z comunicación de congreso EURO FOOD CHEM VIII (1995) http://hdl.handle.net/10261/282344 Sí none |
| institution |
ICTAN ES |
| collection |
DSpace |
| country |
España |
| countrycode |
ES |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-ictan-es |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
Biblioteca del ICTAN España |
| topic |
Acids Fats Fatty acids Frying fats Frying olis Lipids Oils Oxidation Acids Fats Fatty acids Frying fats Frying olis Lipids Oils Oxidation |
| spellingShingle |
Acids Fats Fatty acids Frying fats Frying olis Lipids Oils Oxidation Acids Fats Fatty acids Frying fats Frying olis Lipids Oils Oxidation Márquez Ruiz, Gloria Ríos Martín, José Julián Tasioula-Margari, M. Dobarganes, M. Carmen Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS |
| description |
Trabajo presentado en el EURO FOOD CHEM VIII, celebrado en Viena (Austria) del 18 al 20 de septiembre de 1995. |
| format |
comunicación de congreso |
| topic_facet |
Acids Fats Fatty acids Frying fats Frying olis Lipids Oils Oxidation |
| author |
Márquez Ruiz, Gloria Ríos Martín, José Julián Tasioula-Margari, M. Dobarganes, M. Carmen |
| author_facet |
Márquez Ruiz, Gloria Ríos Martín, José Julián Tasioula-Margari, M. Dobarganes, M. Carmen |
| author_sort |
Márquez Ruiz, Gloria |
| title |
Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS |
| title_short |
Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS |
| title_full |
Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS |
| title_fullStr |
Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS |
| title_full_unstemmed |
Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS |
| title_sort |
quantitation of oxidized fatty acids in frying fats and identification of major structures by glc-ms |
| publishDate |
1995-09-18 |
| url |
http://hdl.handle.net/10261/282344 |
| work_keys_str_mv |
AT marquezruizgloria quantitationofoxidizedfattyacidsinfryingfatsandidentificationofmajorstructuresbyglcms AT riosmartinjosejulian quantitationofoxidizedfattyacidsinfryingfatsandidentificationofmajorstructuresbyglcms AT tasioulamargarim quantitationofoxidizedfattyacidsinfryingfatsandidentificationofmajorstructuresbyglcms AT dobarganesmcarmen quantitationofoxidizedfattyacidsinfryingfatsandidentificationofmajorstructuresbyglcms |
| _version_ |
1777670783557959680 |