Model Experiment Analysis of the Antioxidant Effect of Conjugated Linoleic Acid

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dc.contributor.authorBorosné Győri, Anikó
dc.contributor.authorSalamon, Rozália
dc.contributor.authorGundel, János
dc.contributor.authorGyőri, Zoltán
dc.contributor.authorSalamon, Szidónia
dc.contributor.authorCsapó, János
dc.date.accessioned2021-06-28T10:58:40Z
dc.date.available2021-06-28T10:58:40Z
dc.date.issued2007-07-16
dc.description.abstractCorn milled like flour was crumbled with 5% butter containing a high level of conjugated linoleic acid, then kept exposed to air on an aluminium tray at a layer of 1 cm thickness. Its acid number, peroxide number and fatty acid composition were measured weekly. It was established that during a 24 week long period, there was very little change in the composition of fatty acids, but after this, in parallel with the increasing acid number and peroxide number, the amount of unsaturated fatty acids decreased, while those values for saturated fatty acids did not change considerably. With these investigations, the authors proved the antioxidant effect of conjugated linoleic acid.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 26 (2007) , 15-18
dc.identifier.doihttps://doi.org/10.34101/actaagrar/26/3046
dc.identifier.issn2416-1640
dc.identifier.issue26
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316570en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3046
dc.rights.accessOpen Access
dc.subjectlinoleic aciden
dc.subjectCLAen
dc.subjectantioxidant effecten
dc.subjectgheeen
dc.titleModel Experiment Analysis of the Antioxidant Effect of Conjugated Linoleic Aciden
dc.typefolyóiratcikkhu
dc.typearticleen
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