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Analytical Letters Volume 37, 2004 - Issue 14
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Food Analysis

Study of Toxicity and Variation in Polyphenol and Hydroperoxide Content of Food Oils Subjected to Thermal Stress or Used for Frying Foodstuffs

L. Campanella Department of Chemistry, “La Sapienza” University of Rome, P.le Aldo Moro, 5–00185, Roma, ItalyCorrespondence[email protected]
,
R. Dragone IMIP, sec. MICE–CNR, “La Sapienza” University of Rome, Roma, Italy
,
L. Fisco Department of Chemistry, “La Sapienza” University of Rome, P.le Aldo Moro, 5–00185, Roma, Italy
&
M. Tomassetti Department of Chemistry, “La Sapienza” University of Rome, P.le Aldo Moro, 5–00185, Roma, Italy
Pages 3047-3061 | Received 10 May 2004, Accepted 25 Jul 2004, Published online: 22 Aug 2007

References

  • Arrigo , L. 1978 . Significato nutrizionale dei principali lipidi edibili per l'uomo . La Rivista Italiana delle Sostanze Grasse , : 72 – 79 .
  • Lorusso , S. and Zelinotti , T. 1985 . Alcuni indici analitici per la valutazione del grado di alterazione di grassi sottoposti al riscaldamento . La Rivista della Società Italiana di Scienze dell'Alimentazione , 3 : 209 – 214 .
  • Biffoli , R. 1984; . Chimica degli Alimenti 121 – 161 . Firenze : USES . Chapters 9–10
  • Kurtz , J. E. , Dufour , P. , Duclos , B. , Bergerat , J. P. and Exinger , F. 2004 . Saccharomyces cerevisiae: an efficient tool and model system for anticancer research . Bull. Cancer , 91 ( 2 ) : 133 – 139 . [PUBMED]
  • Campanella , L. , Favero , G. , Sammartino , M. P. and Tomassetti , M. 1999 . Analysis of several matrices using mono‐, bi‐enzymatic, or inhibition organic phase enzyme electrodes . Anal. Chim. Acta , 393 : 109 – 120 . [CROSSREF]
  • Campanella , L. , Favero , G. , Pastorino , M. and Tomassetti , M. 1999 . Monitoring the rancidification process in olive oils using a biosensor operating in organic solvents . Biosensor e Bioelectronics , 14 : 179 – 186 . [CROSSREF]
  • Campanella , L. , Crescentini , G. , Favero , G. , Fortuney , A. , Sammartino , M. P. and Tomassetti , M. 1994 . Olive oil quality evaluation and analysis of phenols in other fats by means of an enzyme sensor directly operating in n‐hexane solutions . Food Technology and Biotechnology Review , 32 ( 2–3 ) : 115 – 119 .
  • Campanella , L. , Favero , G. , Sammartino , M. P. and Tomassetti , M. 1994 . The effect of organic solvent properties on the response of a tyrosinase enzyme sensor . Talanta , 41 ( 6 ) : 1015 – 1023 . [CROSSREF]
  • Lorusso , S. and Pascucci , E. 1983 . Caratterizzazione degli oil sottoposti a riscaldamento . La Rivista Italiana delle Sostanze Grasse , : 737 – 745 .
  • Kaliora , A. C. , Andrikopoulos , N. K. , Dedoussis , G. V.Z. , Chiou , A. and Mylona , A. 2003 . Medium polarity lipids from fried oils promote LDL oxidation in vitro . Ital. J. Food Sci. , 4 ( 15 ) : 511 – 520 .

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