caa a22 4500 463156897 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0532-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0532-5 Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil [Elektronische Daten] [Jiyeun Lee, Yoosung Lee, Eunok Choe] Effects of temperature on the autoxidation and antioxidants changes of soybean, sunflower, and olive oils were studied. The oils were oxidized in the dark at 25, 40, 60, and 80°C. The oil oxidation was determined by peroxide (POV) and p-anisidine values (PAV). Polyphenols and tocopherols in the oils were also monitored. The oxidation of oils increased with the oxidation time and temperature. Induction period decreased with the oxidation temperature; 87 and 3.6 days at 25 and 60°C, respectively, for sunflower oil. The activation energies for the autoxidation of soybean, sunflower, and olive oils were 17.6, 19.0, and 12.5kcal/mol, respectively. Olive oil contained polyphenols at 180.8ppm, and tocopherols were present at 687, 290, and 104ppm in soybean, sunflower, and olive oils, respectively. Antioxidants were degraded during the oil autoxidation and the degradation rates increased with the oxidation temperature of oils; for tocopherols, 2.1×10−3 and 8.9×10−2%/day at 25 and 60°C, respectively, in soybean oil. Springer-Verlag, 2006 Oil autoxidation nationallicence Temperature dependence nationallicence Activation energy nationallicence Tocopherols nationallicence Polyphenols nationallicence Lee Jiyeun Department of Food and Nutrition, Inha University, 253 Younghyundong, 402-751, Namku, Incheon, Korea aut Lee Yoosung Department of Food and Nutrition, Inha University, 253 Younghyundong, 402-751, Namku, Incheon, Korea aut Choe Eunok Department of Food and Nutrition, Inha University, 253 Younghyundong, 402-751, Namku, Incheon, Korea aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 239-246 1438-2377 226:1-2<239 2007 226 217 https://doi.org/10.1007/s00217-006-0532-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0532-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lee Jiyeun Department of Food and Nutrition, Inha University, 253 Younghyundong, 402-751, Namku, Incheon, Korea aut NATIONALLICENCE 700 1- Lee Yoosung Department of Food and Nutrition, Inha University, 253 Younghyundong, 402-751, Namku, Incheon, Korea aut NATIONALLICENCE 700 1- Choe Eunok Department of Food and Nutrition, Inha University, 253 Younghyundong, 402-751, Namku, Incheon, Korea aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 239-246 1438-2377 226:1-2<239 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer