Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Berasategui, I. (Izaskun) | - |
dc.creator | Barriuso, B. (Blanca) | - |
dc.creator | Ansorena-Artieda, D. (Diana) | - |
dc.creator | Astiasarán, I. (Iciar) | - |
dc.date.accessioned | 2012-08-23T18:18:07Z | - |
dc.date.available | 2012-08-23T18:18:07Z | - |
dc.date.issued | 2012 | - |
dc.identifier.citation | Berasategi I, Barriuso B, Ansorena D, Astiasarán I. Stability of avocado oil during heating: Comparative study to olive oil. Food Chem 2012 5/1;132(1):439-446 | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://hdl.handle.net/10171/23067 | - |
dc.description.abstract | The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0 h and after different times of heating process (180 °C). PUFA/SFA (0.61 at t = 0) and ω-6/ω-3 (14.05 at t = 0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0 h (339.64; 228.27 mg/100 g) and at 9 h (270.44; 210.30 mg/100 g) of heating. TBARs was higher in olive oil after 3 h, reaching the maximum values in both oils at 6 h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5 mg/100 g) and it disappeared earlier in avocado oil (at 4 vs. 5 h). The stability of avocado oil was similar to that of olive oil. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Avocado oil | es_ES |
dc.subject | Olive oil | es_ES |
dc.subject | Heating treatment | es_ES |
dc.subject | Fatty acids | es_ES |
dc.subject | Sterols | es_ES |
dc.subject | TBARs | es_ES |
dc.subject | Vitamin E | es_ES |
dc.title | Stability of avocado oil during heating: comparative study to olive oil | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.type.driver | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1016/j.foodchem.2011.11.018 | es_ES |
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