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2017 (Vol. 13, Issue: 3)
Research Article

Research of Polar Compounds Formation in Three Different Oils during Frying and Thermoxidation

Beibei Zhao, Manlu Geng and Di Wu
Henan University of Technology, Lianhua Road in High-Tech New Area, Zhengzhou 450001, P.R. China

DOI: 10.19026/ajfst.13.4147
Submitted Accepted Published
March ‎21, ‎2016 June ‎18, ‎2016 March 25, 2017

  How to Cite this Article:

Beibei Zhao, Manlu Geng and Di Wu, 2017. Research of Polar Compounds Formation in Three Different Oils during Frying and Thermoxidation.  Advance Journal of Food Science and Technology, 13(3): 114-118.

DOI: 10.19026/ajfst.13.4147

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4147


Three vegetable oils with different unsaturation degree, namely, unflower seed oil, peanut oil and rapeseed oil, were selected to evaluate the formation of polar compounds and their distribution during frying and thermoxidation. It was found that the levels of polar compounds mainly depended on oil unsaturation degree with same frying conditions. Relative molecular weights of triglyceride oligomers, triglyceride dimmers and oxidised triglyceride monomers were also detected by high performance sizeexclusion chromatography.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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