Food research international (Ottawa, Ont.)CatechinLinoleic AcidOxidation-ReductionFuransHot Temperature
Inhibitory mechanism of catechins on furan formation by thermal oxidation of linoleic acid.
Qing Zhang, Mengdi Wang, Junfeng Hu, Shan Jiang, Yuemeng Xu, You Long, Liang Zhang, Min Xi, Yi Chen, Mengting Zhu
Published: 202610.1016/j.foodres.2025.117822
Abstract
This study systematically investigated the inhibitory effects of catechins including (-)-epigallocatechin gallate (EGCG), epicatechin gallate (ECG), (-)-epicatechin (EC), and (-)-epigallocatechin (EGC) on furan formation during thermal oxidation (150…
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