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rdf:type
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Description
| - The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alfa-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, alfa -tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alfa -tocopherol (calculated as the time needed for the alfa -tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alfa -tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids.
- The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alfa-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, alfa -tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alfa -tocopherol (calculated as the time needed for the alfa -tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alfa -tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids. (en)
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Title
| - Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
- Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils (en)
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skos:prefLabel
| - Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
- Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils (en)
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skos:notation
| - RIV/60461373:22330/12:43894784!RIV13-MSM-22330___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/12:43894784
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - frying; antioxidants; lipid oxidation; vitamin E (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Réblová, Zuzana
- Doležal, Marek
- Joudalová, Kristýna
- Fišnar, Jakub
- Tichovská, Dana
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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