ArticleAntioxidants (Basel, Switzerland)2023
The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 6 citations in OpenAlex.
- Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC) showed that the seafood had a high omega-3 polyunsaturated fatty acid (n-3 PUFAs) content, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The total content of n-3 fatty acids in their lipids was 46% (squid), 36% (hoki) and 33% (prawn), although they all had low lipid contents. The oxidation stability test results showed that deep-fat frying significantly increased the peroxide value (POV),
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