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Use of Carbonized Seed Hulls as Alternative to Bleaching Clay During Miscella Bleaching of Oils
Carbonized Seed Hulls Bleaching Clay During Miscella
2016/6/2
Soybean oil (SBO) was miscella bleached in hexane using carbonized hulls of Jojoba (Jo), Jatrova (Ja), Peanuts (PN) and Pistachios (P) as alternatives to bleaching clays. Evaluation of bleached crude ...
Comparison Between Some Common Clays as Adsorbents of Carotenoids, Chlorophyll and Phenolic Compounds from Vegetable Oils
Adsorbents of Carotenoids Chlorophyll and Phenolic Compounds
2016/6/2
Four different clays were compared for their capacities to adsorb chlorophyll and carotenoids; two major pigments in vegetable oils at 30 and 100°C. The clays used include Fulmont, Tonsil N, Tonsil AC...
Prooxidant capacity of thermoxidised plant oils
antioxidant activity frying polymerised triacylglycerols prooxidant activity tocopherols
2015/10/9
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocophe...
Kinetic and Isotherms Adsorption of the Palm and Andiroba Vegetable Oils on γ-Alumina
Palm and Andiroba Vegetable Oils γ-Alumina
2016/6/2
Vegetable oils refining process purpose is the removal of free fatty acids, phospholipids, trace of metals, peroxides, aldehydes, carotenes, sterols and others compounds, that affect the flavor or oxi...
Influence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)
bonito fish thyme oil clove oil
2015/3/4
The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonit...
Degradation of Selected Nutrients in Sunflower Oils during Long-Term Storage
β-carotene long-term storage oxidative stability
2014/11/28
We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungar...
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
aging antioxidant activity olive oil hydrolysis oxidation phenolic compounds
2014/3/28
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercia...
Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
antibacterial activity essential oil GC-MS Ocimum species
2014/2/24
The essential oils and methanol extracts of Ocimum basilicum L., Ocimum kilimandscharicum Guerke, Ocimum gratissimum L, Ocimum canum Sims, and Ocimum tenuiflorum L. (green type) were examined for thei...
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
vitamin E lipid oxidantion antioxidants frying
2014/2/25
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 1...
Preliminary Studies on the Characterization of Orange Seed and Pawpaw Seed Oils
Orange Seed Pawpaw Seed Oils
2016/6/1
This study was carried out to determine the physicochemical properties of seeds and oil extracted from both papaya and orange seeds. The seeds of papaya and orange are generally discarded. However, in...
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
3-chloropropane-1,2-diol 3-CPD, 3-MCPD 3-chloropropane-1,2-diol esters bound 3-CPD processing contaminants mitigation strategy
2014/2/25
The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in pro...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Blends Physicochemical Properties Deep-Fat Frying
2010/11/8
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Blending of Oils-Does the Quality Storage Stability Experimental Approach Soyabean Palmolein Based Blends
2010/11/8
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Quality and Storage Stability Palmolein Based Blends
2016/5/31
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Physicochemical Properties
2016/5/31
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...