Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid Perfil de compostos voláteis do óleo de soja aquecido e tratado com quercetina e ácido clorogênico

Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid Perfil de compostos voláteis do óleo de soja aquecido e tratado com quercetina e ácido clorogênico

Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, an...

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Bibliographic Details
Main Authors: Adriana Leão de Miranda, Mariana Carvalho Ribeiro, Ricardo Felipe Alves Moreira, Carlos Alberto Bastos de Maria
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2008-12-01
Series:Food Science and Technology
Subjects:
ácido clorogênico
CG/EM
compostos voláteis
óleo de soja
quercetina
soybean oil
GC/MS
oxidative volatiles
quercetin
chlorogenic acid
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400029

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400029

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