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

• Main Authors: Sofía del Caño-Ochoa (Author), Ainhoa Ruiz-Aracama (Author), María D. Guillén (Author)
• Formato: Libro
• Publicado: MDPI AG, 2022-03-01T00:00:00Z.
• Subjects: article
• Acceso en liña: Connect to this object online.

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, neither the identity of most of the formed compounds in this complex proces...