About: Heating of plant oils - fatty acid reactions versus tocopherols degradation

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Relationship between polymerized triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180ºC. The content of polymerized triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1 and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3 and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerized triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to Relationship between polymerized triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180ºC. The content of polymerized triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1 and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3 and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerized triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to (en)
Title	Heating of plant oils - fatty acid reactions versus tocopherols degradation Heating of plant oils - fatty acid reactions versus tocopherols degradation (en)
skos:prefLabel	Heating of plant oils - fatty acid reactions versus tocopherols degradation Heating of plant oils - fatty acid reactions versus tocopherols degradation (en)
skos:notation	RIV/60461373:22330/09:00022372!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	S
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Réblová, Zuzana Doležal, Marek
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	316942
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022372
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	tocopherols; frying; polymerized triacylglycerols (en)
http://linked.open.../riv/klicoveSlovo	tocopherols frying polymerized triacylglycerols
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[CE3B9C967654]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Réblová, Zuzana Doležal, Marek Tichovská, Dana
http://linked.open...ain/vavai/riv/wos	000269005600057
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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