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: Oxidation might be regarded as one of the most important reaction in oils and fats. Prooxidants namely iron and copper intensify and catalyze the oxidation while the chelating agents might retard or delay this process. Citric acid, phosphoric acid, some of phenolic compounds and phospholipids are considered as the compounds that chelate the prooxidant metals and through this mechanism...

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...

BACKGROUND Oxidative stability means resistance to oxidation during purchase, processing and storage and is a key quality indicator of edible fats. Oils ought to be stored in dark-glass bottles, at low temperatures  and with no access of light in order to effectively preserve their oxidative stability. Since all vegetable oils contain unsaturated fatty acids that can react with oxygen and deter...

Olive waste cake (OWC) is underestimated as an agricultural waste. In this work, OWC extract were obtained by ethanol. Antioxidant efficacy of ethanolic OWC extract at levels of 100, 200, 400 and 600 ppm were studied. Samples of sunflower oil mixed with OWC extract were intermittent heated at 180±5°C for 4 hr / day, for 5 consecutive days and has been assayed for stabilization of sunflower oil ...

A energia é considerada questão estratégica de um páis e a proporção seu uso sempre esteve diretamente associada ao desenvolvimento industrial. Com descoberta do petróleo no início século XIX, foi intensificado ainda mais o processo industrialização, provocando uma intensa modificação espaço ocupado pelo homem. Mas escassez iminente, geração por meio combustíveis fósseis, como petróleo, não pod...

BACKGROUND Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative c...

The objective of this study was to work out different blends of oils amongst rice bran oil (RBO), soybean oil (SBO), and mustard oil (MO) to obtain a unique blend of oil having better shelf life. Further, in present work, the effect of synthetic antioxidant such as butylated-hydroxyanisol (BHA), butylhydroxyltoluene (BHT) and t-butyl-hydroxyquinone (TBHQ) were also evaluated by adding upto reco...