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translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="78381675" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/78381675/Study_by_proton_nuclear_magnetic_resonance_of_the_thermal_oxidation_of_oils_rich_in_oleic_acyl_groups">Study by proton nuclear magnetic resonance of the thermal oxidation of oils rich in oleic acyl groups</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="222586630" href="https://independent.academia.edu/AINHOAREYESRUIZ">AINHOA REYES RUIZ</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the American Oil Chemists' Society, 2005</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" 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class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="25392121" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/25392121/Changes_of_Tocopherols_and_Phospholipids_during_Heating_of_Low_Erucic_Rapeseed_Oil_at_Temperature_Similar_to_Fritting">Changes of Tocopherols and Phospholipids during Heating of Low-Erucic Rapeseed Oil at Temperature Similar to Fritting</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32614434" href="https://independent.academia.edu/MalgorzataNogalakalucka">Malgorzata Nogala-kalucka</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Fett Wissenschaft Technologie/Fat Science Technology, 1995</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Changes of Tocopherols and Phospholipids during Heating of Low-Erucic Rapeseed Oil at Temperature Similar to Fritting","attachmentId":45706697,"attachmentType":"pdf","work_url":"https://www.academia.edu/25392121/Changes_of_Tocopherols_and_Phospholipids_during_Heating_of_Low_Erucic_Rapeseed_Oil_at_Temperature_Similar_to_Fritting","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/25392121/Changes_of_Tocopherols_and_Phospholipids_during_Heating_of_Low_Erucic_Rapeseed_Oil_at_Temperature_Similar_to_Fritting"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="15436530" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/15436530/Contribution_of_%CE%B1_tocopherol_to_olive_oil_stability">Contribution of α-tocopherol to olive oil stability</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="34579728" href="https://independent.academia.edu/MariaTsimidou">Maria Tsimidou</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 1995</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Contribution of α-tocopherol to olive oil stability","attachmentId":43199489,"attachmentType":"pdf","work_url":"https://www.academia.edu/15436530/Contribution_of_%CE%B1_tocopherol_to_olive_oil_stability","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/15436530/Contribution_of_%CE%B1_tocopherol_to_olive_oil_stability"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="102112161" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/102112161/Contribution_to_Further_Understanding_of_the_Evolution_of_Sunflower_Oil_Submitted_to_Frying_Temperature_in_a_Domestic_Fryer_Study_by1H_Nuclear_Magnetic_Resonance">Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by1H Nuclear Magnetic Resonance</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="270578365" href="https://independent.academia.edu/MariaGuillen126">Maria Guillen</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural and Food Chemistry, 2009</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by1H Nuclear Magnetic Resonance","attachmentId":102462843,"attachmentType":"pdf","work_url":"https://www.academia.edu/102112161/Contribution_to_Further_Understanding_of_the_Evolution_of_Sunflower_Oil_Submitted_to_Frying_Temperature_in_a_Domestic_Fryer_Study_by1H_Nuclear_Magnetic_Resonance","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/102112161/Contribution_to_Further_Understanding_of_the_Evolution_of_Sunflower_Oil_Submitted_to_Frying_Temperature_in_a_Domestic_Fryer_Study_by1H_Nuclear_Magnetic_Resonance"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="97016789" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/97016789/Evaluation_of_the_Efficacy_and_Synergistic_Effect_of_%CE%B1_and_%CE%B4_Tocopherol_as_Natural_Antioxidants_in_the_Stabilization_of_Sunflower_Oil_and_Olive_Pomace_Oil_during_Storage_Conditions">Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="1368343" href="https://pe-uth.academia.edu/VassilisAthanasiadis">Vassilis Athanasiadis</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Molecular Sciences</p><p class="ds-related-work--abstract ds2-5-body-sm">Tocopherols are natural bioactive compounds with several health benefits. This study evaluated the effect of different ratios of α- and δ- tocopherol homologs to protect sunflower oil (SO) and olive pomace oil (OPO) against oxidation. A synergistic effect was recorded when the two tocopherols were combined at a ratio of 7:1 (α-T/δ-T). The oil samples were exposed to accelerated oxidation conditions using a Rancimat (90 °C and airflow of 15 L/h for 24 h) and protection from tocopherols was compared with that from butylated hydroxytoluene (BHT). Assessment of oil stability was examined using well-known parameters such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), p-anisidine value (p-AV), conjugated dienes (CD) and trienes (CT), and total oxidation (Totox) value, which were all significantly reduced when tocopherols were added at a ratio of 7:1 α-T/δ-T. Primary oxidative compounds measured according to PV were only reduced in SO samples (6.11%). Off-flavor c...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions","attachmentId":98754604,"attachmentType":"pdf","work_url":"https://www.academia.edu/97016789/Evaluation_of_the_Efficacy_and_Synergistic_Effect_of_%CE%B1_and_%CE%B4_Tocopherol_as_Natural_Antioxidants_in_the_Stabilization_of_Sunflower_Oil_and_Olive_Pomace_Oil_during_Storage_Conditions","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/97016789/Evaluation_of_the_Efficacy_and_Synergistic_Effect_of_%CE%B1_and_%CE%B4_Tocopherol_as_Natural_Antioxidants_in_the_Stabilization_of_Sunflower_Oil_and_Olive_Pomace_Oil_during_Storage_Conditions"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":118688865,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":118688865,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_118688865" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. 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href="https://independent.academia.edu/MariaDoloresSavarese">Maria Dolores Savarese</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Rivista Italiana Delle Sostanze Grasse</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Quantitative evaluation of the aldehydes formed in heated vegetable oils using high resolution proton-NMR spectroscopy","attachmentId":51559208,"attachmentType":"pdf","work_url":"https://www.academia.edu/31124119/Quantitative_evaluation_of_the_aldehydes_formed_in_heated_vegetable_oils_using_high_resolution_proton_NMR_spectroscopy","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" 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ds2-5-body-link" data-author-id="54510546" href="https://independent.academia.edu/MariaGuillen15">María Guillén</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Antioxidants, 2020</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched 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class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="233883626" href="https://independent.academia.edu/EdwardLynch13">Edward Lynch</a></div><p class="ds-related-work--metadata ds2-5-body-xs">FEBS Letters, 1994</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Generation of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: A high field 1H NMR study","attachmentId":108509648,"attachmentType":"pdf","work_url":"https://www.academia.edu/110805345/Generation_of_lipid_peroxidation_products_in_culinary_oils_and_fats_during_episodes_of_thermal_stressing_A_high_field_1H_NMR_study","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a 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href="https://independent.academia.edu/SigurdSchober">Sigurd Schober</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the American Oil Chemists' Society, 2007</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The Influence of Tocopherols on the Oxidation Stability of Methyl Esters","attachmentId":87536959,"attachmentType":"pdf","work_url":"https://www.academia.edu/81521671/The_Influence_of_Tocopherols_on_the_Oxidation_Stability_of_Methyl_Esters","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" 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ds2-5-body-xs">2024</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Oxidative Stability of Crude Oils Relative to Tocol Content from Eight Oat Cultivars: Comparing the Schaal Oven and Rancimat Tests","attachmentId":109907009,"attachmentType":"pdf","work_url":"https://www.academia.edu/111816732/Oxidative_Stability_of_Crude_Oils_Relative_to_Tocol_Content_from_Eight_Oat_Cultivars_Comparing_the_Schaal_Oven_and_Rancimat_Tests","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" 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