Improving oxidative stability of virgin olive oil by addition of microalga Chlorella vulgaris biomass
نویسندگان
چکیده
منابع مشابه
Improving Oxidative Stability of Virgin Olive Oil: Comparison of Zataria Multiflora Essential Oil with α-Tocopherol
Background and Objectives: Virgin olive oil is a vastly consumed product, with widespread appreciation for its good nutritional and health properties. However, oxidation can reduce its quality. The aim of this study was to investigate how the essential oil of Zataria multiflora (Shirazi thyme) can contribute to the prevention of virgin olive oil oxidation in comparison with the actions of &alph...
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The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...
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The aim of this study was to evaluate the influence of the extra virgin olive oil (EVOO) physical state on the kinetics of oxidative reactions. To this purpose, EVOO was stored at increasing temperatures from 3 to 60 degrees C and the oxidation was followed by measuring both primary and secondary oxidation products. Results highlighted that crystallization plays an important role in determining...
متن کاملImproving protein production of indigenous microalga Chlorella vulgaris FSP-E by photobioreactor design and cultivation strategies.
Fish meal is currently the major protein source for commercial aquaculture feed. Due to its unstable supply and increasing price, fish meal is becoming more expensive and its availability is expected to face significant challenges in the near future. Therefore, feasible alternatives to fish meal are urgently required. Microalgae have been recognized as the most promising candidates to replace f...
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Acrylamide (ACR) is a dietary contaminant derived from a wide range of foods through the Maillard-reaction during the cooking process. The present study focused on the hematotoxic effects of ACR and the protective efficacy of Extra Virgin olive oil (EVOO) in alleviating hematotoxicity and oxidative stress in erythrocytes of adult rats. Rats were divided into four groups of six each: group 1, se...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-017-2689-2