in the present study, the oxidative stability of nine iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. in total, the foreign samples had the mufa/pufa ratios (av. 9.27) higher than those of domestic ones (av. 5.70). the peroxide and acid values of the olive oils studied ranged from 8.5 to 14.5 meq/kg an...

High oxidative capacity of polyunsaturated fatty acid rich oils is the main problem with their dietary application. The main objectives of this study were to determine the effects of different encapsulants and oil loading levels on nutritive value, fatty acid profile, and oxidative stability of microencapsulated fish oil powders. Four types of wall materials [glucose syrup and maltodextrin base...

TABLE I report that specially processed soybean oils containing little or no linolenate gave higher scores in aging tests than soybean oils with linolenate contents of 2.0-7.8. Room odor scores and descriptions were included in this report (4). Consequently blends of soybean and peanut oil appeared to be worth investigating since such blends could lower linolenate significantly. The French laws...

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...

the effect of different solvent systems on the extraction of antioxidant and anti radical agents of grape seed was studied. for this purpose 6 different solvent systems with similar polarity and different selectivity were used to prepare grape seed extract. extraction efficiency, reducing activity, radical scavenging property and the effect of each extract on the increase of thermal resistance ...

The quality, composition and oxidative stability of argan oils from unroasted kernels were evaluated before and after filtering the cold-pressed oils. Filtering leads to significant changes in the content of free fatty acids, the peroxide value, the total content of phospholipids and the oxidative stability measured by the Rancimat test at 110°C. The high level of tocopherols, fatty acid and st...

A significant problem associated with the commercial acceptance of biodiesel is poor oxidative stability. This study investigates the effectiveness of various natural and synthetic antioxidants [a-tocopherol (a-T), butylated hydroxyanisole (BHA), butyl-4-methylphenol (BHT), tert-butylhydroquinone (TBHQ), 2, 5-di-tert-butylhydroquinone (DTBHQ), ionol BF200 (IB), propylgallate (PG), and pyrogallo...

The current research demonstrated that nutritive constituents, oxidative stability of silky fowl egg. Present results consisted with the previous report. It was speculated that the unsaturated fatty acid chains of lipids contributed to the oxidative stability of silky fowl eggs. Rheologic properties, and oxidative stability of baked sponge cake using silky fowl egg. From the results of this stu...

raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, 52%, 24% and 5%. studies were conducted on some quality characteristics of sesame and olive oils. the following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter 1.35, 1.46, and 1.50%; total phenols 14.21, 16.82, and 53.33 mg kg-1 oil; chlorophylls 0.04, 0.0...