Influence Of Fatty Acid Composition On The Formation Of Polar Glycerides And Polar Fatty Acids In Sunflower Oils Heated At Frying Temperatures

dc.creatorJorge N.
dc.creatorGoncalves L.Ap.G.
dc.creatorDobarganes M.C.
dc.date1997
dc.date2015-06-30T14:49:44Z
dc.date2015-11-26T15:04:03Z
dc.date2015-06-30T14:49:44Z
dc.date2015-11-26T15:04:03Z
dc.date.accessioned2018-03-28T22:14:53Z
dc.date.available2018-03-28T22:14:53Z
dc.identifier
dc.identifierGrasas Y Aceites. , v. 48, n. 1, p. 17 - 24, 1997.
dc.identifier173495
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0040569401&partnerID=40&md5=c7bf649abec5f3cc3ed51cb1095743d4
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/100233
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/100233
dc.identifier2-s2.0-0040569401
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1256756
dc.descriptionConventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at different temperatures under well-controlled conditions. Total polar compounds, the main groups of polar glycerides, total polar fatty acids, the mair groups of polar fatty acids and the loss of initial fatty acids were quantitated. The most outstanding results demonstrated the primacy of the formation of glyceridic polymerization compounds during heating at high temperatures. After transesterification of the samples dimeric fatty acids was the most significant group of compounds obtained. As expected, linoleic acid was preferentially involved in the formation of polar fatty acids, although the participation of oleic acid became very important at low concentration of linoleic acid. Finally, good statistical figures were obtained for the regression of polar fatty acids on polar compounds.
dc.description48
dc.description1
dc.description17
dc.description24
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dc.languageen
dc.publisher
dc.relationGrasas y Aceites
dc.rightsaberto
dc.sourceScopus
dc.titleInfluence Of Fatty Acid Composition On The Formation Of Polar Glycerides And Polar Fatty Acids In Sunflower Oils Heated At Frying Temperatures
dc.typeArtículos de revistas


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