the hydroxyl radical (oh•) is a powerful oxidant produced as a consequence of cavitation in water. it can react nonspecifically in breaking down persistent organic pollutants in water into their mineral form. it can also recombine to form hydrogen peroxide which is very useful in water treatment. in this study, terephthalic acid (ta) and potassium iodide dosimetry were used to quantify and inve...

This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every­4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (...

Background: Due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. In this study, the effects of Thymus vulgaris Essential Oil (EO) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated. Methods: Three groups of fish fillets were treated with thyme EO and three other groups were treate...

This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every 4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (...

margarine contains a higher level of unsaturated and trans-fatty acids (tfa) than butter. the aim of this study was to investigate the physicochemical properties of these products in iranian market during storage. physicochemical analyses included fatty acid composition, peroxide and anisidine values, slip melting point (smp), color, chlorophyll content, solid fat content (sfc) and texture anal...

freezing causes changes on chemical and microbial quality of butter. in this research, effects of two different temperatures -9 and -18oc on changes of moisture, fat, acidity and peroxide value and also coliform and psychrotrophic microorganisms in frozen butter were studied. results showed that values of moisture and fat during 7 months of frozen storage at two temperatures decreased 1.8% and ...

Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...

INTRODUCTION Vegetable oils undergo appreciable deterioration during processing and storage. The residual free fatty acid (FFA) concentration of vegetable oils is a function of the processing and storage conditions. Vegetable oils spoilage, usually defined as rancidity, is the result of fatty acid moity has been recognized as the point of attack in peroxide formation Peroxide-forming reactions ...

  Margarine contains a higher level of unsaturated and trans-fatty acids (TFA) than butter. The aim of this study was to investigate the physicochemical properties of these products in Iranian market during storage. Physicochemical analyses included fatty acid composition, peroxide and Anisidine values, slip melting point (SMP), color, chlorophyll content, solid fat content (SFC) and texture an...