Knowledge Center Catalog

Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract (Record no. 28985)

MARC details
000 -LEADER
fixed length control field 02020nab a22003617a 4500
001 - CONTROL NUMBER
control field G96239
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171220113542.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1111/j.1750-3841.2007.00493.x
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
043 ## - GEOGRAPHIC AREA CODE
Geographic area code US
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Chiou, A.
245 00 - TITLE STATEMENT
Title Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2007
520 ## - SUMMARY, ETC.
Summary, etc. Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin?Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.
546 ## - LANGUAGE NOTE
Language note English
591 ## - CATALOGING NOTES
Affiliation John Wiley
595 ## - COLLECTION
Collection Reprints Collection
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Enrichment
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Polyphenols
653 0# - INDEX TERM--UNCONTROLLED
Uncontrolled term French fries
653 0# - INDEX TERM--UNCONTROLLED
Uncontrolled term Olive leaves
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Andrikopoulos, N.K.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kalogeropoulos, N.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Mylona, A.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ntalla, I.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Salta, F.N.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Journal of Food Science
Related parts v. 72, no. 8, p. S574-S584
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/03/2017   07/03/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/03/2017

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