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Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratioстатья
Информация о цитировании статьи получена из
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 19 сентября 2015 г.
- Авторы: Guseva D.A., Prozorovskaya N.N., Shironin A.V., Sanzhakov M.A., Evteeva N.M., Rusina I.F., Kasaikina O.T.
- Журнал: Biochemistry, Supplemental Series B
- Том: 4
- Номер: 4
- Год издания: 2010
- Издательство: Maik Nauka/Interperiodica Publishing
- Местоположение издательства: Russian Federation
- Первая страница: 366
- Последняя страница: 371
- Аннотация: The antioxidant activity and the oxidative stability of flax, sesame, silybum oils and seed blend oils with different ω-6/ω-3 fatty acid ratios have been investigated. The antioxidant content (AO) in crude oils and their reactivity towards peroxyl radicals were studied using the kinetic method based on oil addition to the model reaction of cumene oxidation. There were correlations between the ratio polyunsaturated fatty acids (PUFA)/ω-9 and thermal stability (50°C); between the effect of γ-tocopherol content and oil resistance to oxidative changes during long-term storage at (10 ± 2)°C.
- Добавил в систему: Касаикина Ольга Тарасовна