Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
Gilbert Rodríguez, Giacomo Squeo, Lorenzo Estivi, Soledad Mercedes Quezada Berru, Dianeth Buleje, Francesco Caponio, Andrea Brandolini, Alyssa Hidalgo
Topics & Concepts
Food scienceChemistryTocopherolABTSDPPHAntioxidantDeep fryingDegree of unsaturationFrench friesLinolenic acidFatty acidLinoleic acidBiochemistryOrganic chemistryVitamin EEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants