STABILITY OF ALPHA-TROCOPHEROL IN VIRGIN OLIVE OIL DURING MICROWAVE-HEATING

Authors
RUIZLOPEZ MD ARTACHO R PINEDA MAF DELASERRANA HL MARTINEZ MCL
Citation
Md. Ruizlopez et al., STABILITY OF ALPHA-TROCOPHEROL IN VIRGIN OLIVE OIL DURING MICROWAVE-HEATING, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 644-646
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
28
Issue
6
Year of publication
1995
Pages
644 - 646
Database
ISI
SICI code
0023-6438(1995)28:6<644:SOAIVO>2.0.ZU;2-O
Abstract
The objective of this study has been to analyse the stability of a-toc opherol in virgin olive oil when heated in a microwave oven and a fryi ng pan, as well as the variation of acid value and peroxide value. The samples used in the microwave heating showed a alpha-tocopherol reten tion of 51% while the frying-pan heated samples showed 38%. (C) 1995 A cademic Press Limited