Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography–tandem mass spectrometry

Triacylglycerol (TG), the main component of edible oil, is oxidized by thermal- or photo- oxidation to form TG hydroperoxide (TGOOH) as the primary oxidation product. Since TGOOH and its subsequent oxidation products cause not only the deterioration of oil quality but also various toxicities, preven...

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Argitaratua izan da:NPJ Sci Food
Egile Nagusiak: Kato, Shunji, Shimizu, Naoki, Hanzawa, Yasuhiko, Otoki, Yurika, Ito, Junya, Kimura, Fumiko, Takekoshi, Susumu, Sakaino, Masayoshi, Sano, Takashi, Eitsuka, Takahiro, Miyazawa, Teruo, Nakagawa, Kiyotaka
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Nature Publishing Group UK 2018
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6550225/
https://ncbi.nlm.nih.gov/pubmed/31304251
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41538-017-0009-x
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