Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

Iosif, Liviu; Gaman, Laura; Gilca, Marilena; Radoi, Mugurel; Kovacs, Eugenia; Stoian, Irina; Dragos, Dorin

Liviu Iosif, Laura Gaman, Marilena Gilca, Mugurel Radoi, Eugenia Kovacs, Irina Stoian, Dorin Dragos

Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

Abstract:

Microwave heating is a common cooking procedure.Heating can accelerate oxidative processes in oil sand oxidation products are known to have potential toxic effects on human health.Therefore it would be useful to have a method to anticipate the vegetable oils behaviour under thermal conditions. Several methods to evaluate total oxidant activity were developed but unfortunatelly their ability to predict the oxidative changes during heating are poorly estimated. In this study we evaluated the relation of TEAC FRAP and CUPRAC values together with total polyphenols and flavonoids content of several commercial available vegetable oils with conjugated dienes and TBAR’s products during 15 min microwave heating. FRAP values were correlated with oxidative parameters after 15 min heating.

Keywords:
vegetable oils; total antioxidant capacity; lipid peroxidation; microwave heating; CUPRAC; FRAP

Issue: 2017, Volume 68, Issue 8

Pages: 1927-1930

Publication date: 2017/9/15

https://doi.org/10.37358/RC.17.8.5793

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
IOSIF, L., GAMAN, L., GILCA, M., RADOI, M., KOVACS, E., STOIAN, I., DRAGOS, D., Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters, Rev. Chim., 68(8), 2017, 1927-1930.

Vancouver
Iosif L, Gaman L, Gilca M, Radoi M, Kovacs E, Stoian I, Dragos D. Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters. Rev. Chim.[internet]. 2017 Aug;68(8):1927-1930. Available from: https://doi.org/10.37358/RC.17.8.5793

APA 6th edition
Iosif, L., Gaman, L., Gilca, M., Radoi, M., Kovacs, E., Stoian, I. & Dragos, D. (2017). Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters. Revista de Chimie, 68(8), 1927-1930. https://doi.org/10.37358/RC.17.8.5793

Harvard
Iosif, L., Gaman, L., Gilca, M., Radoi, M., Kovacs, E., Stoian, I., Dragos, D. (2017). 'Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters', Revista de Chimie, 68(8), pp. 1927-1930. https://doi.org/10.37358/RC.17.8.5793

IEEE
L. Iosif, L. Gaman, M. Gilca, M. Radoi, E. Kovacs, I. Stoian, D. Dragos, "Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters". Revista de Chimie, vol. 68, no. 8, pp. 1927-1930, 2017. [online]. https://doi.org/10.37358/RC.17.8.5793

Text
Liviu Iosif, Laura Gaman, Marilena Gilca, Mugurel Radoi, Eugenia Kovacs, Irina Stoian, Dorin Dragos,
Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters,
Revista de Chimie,
Volume 68, Issue 8,
2017,
Pages 1927-1930,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.8.5793.
(https://revistadechimie.ro/Articles.asp?ID=5793)
Keywords: vegetable oils; total antioxidant capacity; lipid peroxidation; microwave heating; CUPRAC; FRAP

RIS
TY - JOUR
T1 - Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters
A1 - Iosif, Liviu
A2 - Gaman, Laura
A3 - Gilca, Marilena
A4 - Radoi, Mugurel
A5 - Kovacs, Eugenia
A6 - Stoian, Irina
A7 - Dragos, Dorin
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 8
SP - 1927
EP - 1930
UR - https://doi.org/10.37358/RC.17.8.5793
KW - vegetable oils
KW - total antioxidant capacity
KW - lipid peroxidation
KW - microwave heating
KW - CUPRAC
KW - FRAP
ER -

BibTex
@article{RevCh2017P1927,
author = {Iosif Liviu and Gaman Laura and Gilca Marilena and Radoi Mugurel and Kovacs Eugenia and Stoian Irina and Dragos Dorin},
title = {Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters},
journal = {Revista de Chimie},
volume = {68},
number = {8},
pages = {1927-1930},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.8.5793},
url = {https://revistadechimie.ro/Articles.asp?ID=5793}
}

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