Antioxidants in frying: Analysis and evaluation of efficacy

The action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because av...

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Detalles Bibliográficos
Autores: Márquez Ruiz, Gloria, Ruiz Méndez, Mª Victoria, Velasco, Joaquín
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::f37fd766f11b75c1b705a2975b412ce8
Acceso en línea:http://hdl.handle.net/10261/109206
Access Level:acceso abierto
Palabra clave:Antioxidants
Additives
Oxidation
Polyphenols
Tocopherols
Dimethylpolysiloxane
Frying
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spelling Antioxidants in frying: Analysis and evaluation of efficacyMárquez Ruiz, GloriaRuiz Méndez, Mª VictoriaVelasco, JoaquínAntioxidantsAdditivesOxidationPolyphenolsTocopherolsDimethylpolysiloxaneFryingThe action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described.Peer ReviewedWiley-VCH2015201520142015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/109206reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://doi.org/10.1002/ejlt.201400063info:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::f37fd766f11b75c1b705a2975b412ce82026-05-22T06:33:51Z
dc.title.none.fl_str_mv Antioxidants in frying: Analysis and evaluation of efficacy
title Antioxidants in frying: Analysis and evaluation of efficacy
spellingShingle Antioxidants in frying: Analysis and evaluation of efficacy
Márquez Ruiz, Gloria
Antioxidants
Additives
Oxidation
Polyphenols
Tocopherols
Dimethylpolysiloxane
Frying
title_short Antioxidants in frying: Analysis and evaluation of efficacy
title_full Antioxidants in frying: Analysis and evaluation of efficacy
title_fullStr Antioxidants in frying: Analysis and evaluation of efficacy
title_full_unstemmed Antioxidants in frying: Analysis and evaluation of efficacy
title_sort Antioxidants in frying: Analysis and evaluation of efficacy
dc.creator.none.fl_str_mv Márquez Ruiz, Gloria
Ruiz Méndez, Mª Victoria
Velasco, Joaquín
author Márquez Ruiz, Gloria
author_facet Márquez Ruiz, Gloria
Ruiz Méndez, Mª Victoria
Velasco, Joaquín
author_role author
author2 Ruiz Méndez, Mª Victoria
Velasco, Joaquín
author2_role author
author
dc.subject.none.fl_str_mv Antioxidants
Additives
Oxidation
Polyphenols
Tocopherols
Dimethylpolysiloxane
Frying
topic Antioxidants
Additives
Oxidation
Polyphenols
Tocopherols
Dimethylpolysiloxane
Frying
description The action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described.
publishDate 2014
dc.date.none.fl_str_mv 2014
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/109206
url http://hdl.handle.net/10261/109206
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://doi.org/10.1002/ejlt.201400063
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley-VCH
publisher.none.fl_str_mv Wiley-VCH
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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