Browsing by Author "Del Caño Ochoa, Sofía"
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Alpha-Tocopherol, a Powerful Molecule, Leads to the Formation of Oxylipins in Polyunsaturated Oils Differently to the Temperature Increase: A Detailed Study by Proton Nuclear Magnetic Resonance of Walnut Oil Oxidation
Lipid oxidation causes food degradation and the formation of toxic compounds. Therefore, the addition to foods of compounds able to avoid, delay or minimize this degradative process is a commonly used strategy. Nevertheless, ... -
Individual and Joint Effect of Alpha-Tocopherol and Hydroxytyrosol Acetate on the Oxidation of Sunflower Oil Submitted to Oxidative Conditions: A Study by Proton Nuclear Magnetic Resonance
[EN] This study tackles the individual and joint effect of alpha-tocopherol and hydroxytyrosol acetate on the oxidation of sunflower oil submitted to accelerated storage conditions at intermediate temperature, in order to ... -
Influence of Hydroxytyrosol Acetate Enrichment of an Oil Rich in Omega-6 Groups on the Evolution of Its Oxidation and Oxylipin Formation When Subjected to Accelerated Storage. A Global Study by Proton Nuclear Magnetic Resonance
Sunflower oil samples, both unenriched and enriched with four different concentrations of hydroxytyrosol acetate, were subjected to accelerated storage at 70 °C until a very advanced oxidation stage and the process was ... -
Modificación del proceso de oxidación de aceites comestibles poliinsaturados por efecto de su enriquecimiento en algunos compuestos con potencial capacidad antioxidante y por efecto de la temperatura.
Del Caño Ochoa, Sofía (2023-02-17)En la presente memoria para optar al grado de doctor se presenta un resumen de los resultados y las conclusiones más importantes extraídas de los estudios llevados a cabo con el fin de elucidar el efecto que tiene, por un ...