بخش آمار و اطلاعات اداره منابع طبیعی و جنگلداری استان فارس.1387.
Abidia, S. L., Kimb, I. H., and Rennicka, K. A., 1999, Determination of nonvolatile components of heated soybean oils separated with high- efficiency mixed- bed polystyrene/divinylbenzene columns. Journal of the American Oil Chemists’ Society, 76: 939- 944.
AOCS., 1993, Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS Press, Champaign, IL.68:41240–1243.
Aparicio, R., Roda, L., Albi, M. A., and Gutierrez, F., 1999, Effect of various compounds on virgin olive oil stability measured by rancimat. Journal of Aricultural and Food Chemistry, 47: 4150- 4155.
Arroyo, R., Cuesta, C., Garrido-Polonio, C., Lopez-Varela, S., and Sanchez- Muniz, F. S., 1992, Hih performance size exclusion chromatography studies on polar components formed in sunflower oil used for frying. Journal of the American Oil Chemists’ Society, 69:557- 563.
Brenes, M., Garciaa, A., Dobarganes, M. C., Velasco, J., and Romero, C. N., 2002, Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin oil. Journal of Agricultural and Food Chemistry, 50: 5962-5967.
Cheng, Z., Ren, J., Li, Y., Chang, W., and Chen, Z., 2003, Establishment of a quantitative structure activity relationship model for evaluating and predicting the protective potentials of phenolic antioxidants on lipid peroxidation. Journal of pharmaceutical Sciences, 92: 475-484.
Daneshrad, A., and Aynechi, Y., 1980, Chemical studies of the oil from pistachio nuts growing wild in Iran. Journal of the American Oil Chemists’ Society, 57: 248-249.
Dobarganes, M. C., Perez-Camino, M. C., and Marquez-Ruiz, G., 1988, High performance size exclusion chromatography of polar compounds in heated and non-heated fats. Fat Science and Technology, 90, 308–311.
Dobarganes, M. C., Velasco, J., and Dieffenbacher, A., 2000, The determination of polar compounds, polymerized triacylglycerols, eroxide triacylglycerols and diacylglycerols in fats and oils. Pure and Applied Chemistry, 72: 1563-1575.
Dobarganes, M. C., and Marquez- Ruiz, G., 1996, Dimeric and higher oligomeric triglycerides, in Deep Frying Chemistry, Nutrition and Practical Applications, Ed by Perkins, E.G. and Erickson, M.D. AOCS Press, Champaign, IL, PP 89-111.
Farhoosh, R., and Pazhouhanmehr, S., 2009, Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chemistry, 114, 1002–1006.
Farhoosh, R., Tavakkoli, J., and Hadad Khodaparast, M. H., 2008, Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. Journal of the American Oil Chemists’ Society, 85: 723–729.
Firestone, D., 1993, Worldwide regulation of frying fats and oils. Inform, 4, 1366–1371.
Frankel, E., Neff, W. E., Selke, E., and Brooks, D. D., 1988, Analysis of autoxidized fats by gas chromatography-mass spectrometry: X. Volatile thermal decomposition products of methyl linoleate dimers. Lipids, 23, 295–298.
Gomes, T., Caponio, F., and Delcuratolo, D., 2003, Non-conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil. Food Chemistry, 83: 403–408.
Houhoula, D. P., Oreopoulou, V., and Tzia, V., 2003, The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying. Journal of the Science of Food and Agriculture, 83, 314–319.
Linderschmidt, R., Trylka, A., Goad, M., and Witschi, H., 1986, The effects of dietary butylated hydroxytoulene on liver and colon tumor development in mice. Toxicology, 38, 151–160.
Lumley, I. D., 1988, Polar compounds in heated oils. In G. Varela, A. E. Bender, & I. D. Morton (Eds.), Frying of food. Principles, changes, new approaches (pp. 166– 173), Chichester: Ellis Horwood Ltd.
Matthaus, B., 2002, Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry, 50: 3444- 3452.
Melton, S. L., Jafar, S., Sykes, D., and Trigiano, M. K., 1994, Review of stability measurements for frying oils and fried food flavor. Journal of the American Oil Chemists’ Society, 71: 1301– 308.
Morello, J. R., Motilva, M. J., Tovar, M. J., and Romero, M. P., 2004, Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry, 85: 357–364
Pantzaris, T. P., 1998, Comparison of monounsaturated and polyunsaturated oils in continuous frying. Grasas Aceites, 49, 319–352.
Pratt, D. E., 1992, Natural antioxidants from plant material. In: Phenolic Compounds in Food and Their Effect on Health. Huang, M.T., Ho, C.T., and Lee, C.Y., American Oil Chemists’ Society, Washington, DC.
Romero, N., Robert, P., Masson, L., Ortiz, J., Gonzales, K., Tapia, K., and Dobarganes, C., 2007, Effect of α- Tocopherol, α- tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant- stripped canola oil (Brassica Sp.) at high temperature. Food Chemistry, 104: 383-389.
Schulte, E., 2004, Economical micromethod for determination of polar components in frying fats. European Journal of lipid Science and Technology,106: 772–776.
Shantha, N. C., and Decker, E. A., 1994, Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 77: 21–424.
ارسال نظر در مورد این مقاله