Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunfl...

Background: Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, phenolic compounds and antioxidant properties of methanol extracts of Spirulina microalgae (Arthrospira platensis) were measured. Methods: Phenolic content was measured by Folin–Ciocalteau method and antioxidant activity was measured by th...

Abstract Virgin olive oil is considered a key component of the Mediterranean Diet, while nut and seed “cold‐pressed” oils stand out as an interesting ingredient due to growing consumer demand toward so‐called gourmet healthy oils. The main objective this work development characterization novel virgin vegetal based on blendings with obtained from seeds (sesame flaxseed) nuts (hazelnut pistachio)...

Background and objectives: Amla is native to India and is exported to Iran. Although amla has been mentioned in Iranian traditional medicine (ITM) manuscripts, no pharmaceuticals have been prepared from this medicinal plant in Iran; thus, in the present study amla oil has been designed and formulated according to ITM. Methods: Phyllantus emblica and <e...

Sesamin is a lignan in sesame seed oil, and there are some reports on its various biological functions. Sesamin participates in the biological antioxidatiye reaction,i'2) an anticancer activity,2) and it has been recently reported that sesamin had ability to reduce liver damage caused by alcohol.3) Particularly, numerous studies abeut the infiuence of sesamin on lipid metabolism have been condu...