| Autor: |
Johnson, O. C., Perkins, E., Sugal, M., Kummerow, F. A. |
| Zdroj: |
Journal of the American Oil Chemists' Society; December 1957, Vol. 34 Issue: 12 p594-597, 4p |
| Abstrakt: |
The present results indicated that the thermal oxidation products from the polyunsaturated fatty acids, primarily linoleic acid, are responsible for much of the loss of nutritional value in thermally oxidized edible oils. Oils which have a high linoleic acid content are more likely to undergo thermal oxidative damage than those with lower linoleic contents. Also the ratio of linoleic acid to total unsaturation has some effect on the nutritive stability of the oil when it has been thermally oxidized. An oil with a high iodine value but with a low linoleic acid value appears to be more stable to thermal oxidation than an oil with an iodine value one half as great but with most of the unsaturation in the oil caused by linoleic acid. |
| Databáze: |
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| Externí odkaz: |
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