6533b823fe1ef96bd127f49e

RESEARCH PRODUCT

Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

Gloria CastellanoVassilios RaikosLucía Redondo-cuevasLucía Redondo-cuevasFrancisco Torrens

subject

0301 basic medicinechemistry.chemical_classification030109 nutrition & dieteticsFatty acidFood composition dataRegression analysis04 agricultural and veterinary sciences040401 food science03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyVegetable oilchemistryChlorophyllLinear regressionPrincipal component analysisComposition (visual arts)Food scienceFood Science

description

Abstract A detailed composition analysis was performed for 22 diverse oils and fats and included determination of tocopherols (α, γ and δ), β-carotene, chlorophyll, total phenolic compounds (TPC) and fatty acid (FA) composition, as well as the determination of their oxidative stability (Rancimat test). Principal components analysis was applied to obtain an overview of the sample variations and to identify behavioural patterns. Linear regression correlations and a multiple linear regression model were performed to quantify the relationship between the composition of oils and fats and their oxidative stability. The TPC and saturated FA were the main individual factors that correlated positively with oxidative stability (r2 = 0.417, r2 = 0.321 respectively, p

yearjournalcountryeditionlanguage
2018-03-01Journal of Food Composition and Analysis
https://doi.org/10.1016/j.jfca.2017.12.027