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 ( <...

BACKGROUND Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different ...

This study investigates the effect of soursop flowers methanolic extract on the physicochemical characteristics of palm olein during accelerated storage. After analysis of the extract by determining its total phenolic content by colorimetry and identification of some of its phenolic antioxidants by HPLC-DAD(Diode Array Detector), preliminary antioxidants tests have been done. After that, the ex...

Drying temperature and time effect on oil quality parameters of both seed and kernel from a sunflower hybrid of potential high oil content was evaluated. Drying tests were carried through two treatments of thin layer drying, consisting the first in getting the equilibrium moisture content and the second a safe storage moisture value, both in a range of temperatures from 25 °C to 90 °C. Prolonge...

The oxidative properties of sunflower oil supplemented with rambutan extract, (crude extract and its fractionated fraction, SF II) in comparison with synthetic antioxidant were investigated. The supplemented sunflower oils were stored under accelerated conditions for 24 days at 60 °C. For every 6-day interval, the oxidative properties of the supplemented sunflower oil were evaluated based on th...

A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antiox...

in this project, different nettle plants from north regions of iran including tonekabon, amol and gorgan were collected. the oil was extracted using soxhlet extraction apparatus and was subjected to series of physical and chemical tests and determinations consisting of refractive index, melting point, smoke point, nonsaponifiable matter, iodine value, saponification value, peroxide value, totox...

Coconut copra from West coast tall variety, cultivated in Kerala, India, was subjected to aqueous and solvent extractions (using n-hexane). Additionally, oil was extracted from the copra in Soxhlet assembly using petroleum ether (b.p. 60-80°C). Physicochemical and phytochemical analyses were conducted for the extracts and the oil, with commercial coconut oil as the experimental control. The phy...

Different biological sources of n-3 polyunsaturated fatty acids (n-3 PUFA) in mainstream commercial products include algae and fish. Lipid oxidation in n-3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of n-3 PUFA-rich oil during oxidation via Rancimat (at a temperature range of 70~100 °C). This was done on the basis of the Arrhenius equa...

The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the...