This study evaluates six formulations in improving the oxidation stability of different fatty acid methyl esters (MEs). Two MEs differed unsaturation levels as they were synthesized from feedstock: a blend soybean and sunflower oils, waste cooking oil; did not fulfill requirements EN 14214 standard concerning their (?0.6 h) some impurities. The third (SoSuME-EN) fully compliant with standard. F...

abstract: the commercial development of food products originated from the plants as sources of antioxidants to increase the health benefit and stabilize the food is of current interest. this study was aimed at obtaining dill extract using cold solvent method by three solvents, (methanol, acetone, and hexane) and examining the antioxidant potency and determining the oxidative stability of sunflo...

Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds antioxidant activity extract were higher than the extract. With decreasing increasing time, oxidative decreased significantly ( <...

This study aimed to evaluate the influence of Capsicum baccatum L. Aji Angelo and Bishop crown cultivars quality parameters flavoured olive oils (FOOs) obtained by addition both fresh dried pepper powders (1%) Dolce di Rossano Roggianella monovarietal extra virgin (EVOOs). First, extracts were investigated for their total phenolic, flavonoid, carotenoid content as well phenolic acids, fatty aci...

Coratina is a very popular olive cultivar, native of the Apulian region (Italy), but today worldwide cultivated and appreciated. In present study, durability monovarietal extra virgin oils (CMOO), produced in Molise (Southern Italy), was investigated up to 6-years storage metal tin cans, under room temperature darkness. Durability considered time which an oil remained food grade. Yearly, free f...