Fourier Transform Infrared (FTIR) and Gas Chromatography Mass Spectrometry (GCMS) are two common instruments used for analysis of edible oils. The output signal is often analysed on the software attached to the workstations. The processing software is usually individualised for a specific source. The output of GCMS cannot be analysed on the FTIR hence analysts often need to juggle between instr...

This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of edible oils and that this ability varied significantly due to the different extraction solvents ...

In this study, the subcritical butane extraction process of fenugreek seed oil was optimized using response surface methodology with a Box-Behnken design. The optimum conditions for extracted oil from fenugreek seed was as follows: extraction temperature of 43.24 °C , extraction time of 32.80 min, and particle size of 0.26 mm. No significant differences were found between the experimental and p...

background: lead and cadmium are toxic heavy metals found as major contaminants in food products and edible oils. the aims of this study were to investigate the lead and cadmium contaminations in seeds and extracted oils from brassica napus l and carthamus tinctorius grown in the vicinity of industrial sites (isfahan zobe ahan) near isfahan province/iran. methods: in this study, the seeds of b....

The chlorophyll content of canola oil, especially when extracted from frost-damaged seed is high, and results in dull, dark brown oil unless very large quantities of bleaching clay are used. We found that treatment with phosphoric acid, under vacuum in the absence of moisture precipitates most of the chlorophyll. At 140°C 2400 mg/L phosphoric acid precipitated 98 % of the chlorophyll in canola ...

Mustard oil is used widely in food processing in many economically developing countries. Reuse of edible oils is very common in such countries. Although oils are inexpensive sources of fat and Vitamins, processing leaves a effect on processed food. Present study is so concerned with such type of common reuse of mustard oil in food processing and subsequent toxicological impact on selected rat t...

abstract according to official statistics, domestic production of edible oils provides only less than 10 percent of the country's consumption needs, and therefore every year a significant amount of crude and prepared edible oils and fats is imported to the country spending a considerable amount of foreign exchange. over the past years rapeseed, as a new product, has been implemented by a limite...

Biodiesel is usually produced by transesterification of vegetable oils or animal fats with chemical catalysts, especially in the presence of strong acidic or basic solutions, such as hydrochloric acid, sulphuric acid, sodium hydroxide, sodium methoxide and potassium hydroxide. Homogeneous alkali catalysts can convert triglycerides to their corresponding fatty acid methyl esters (FAMEs) with hig...

Many oils from plants are important components of our food chain and maintaining their oxidative stability (OS) is economically and nutritionally important. OS is dependent in part on antioxidant capacity (AC) arising from the electron donating ability of endogenous compounds in the oils. Attention has focused on the contribution to AC of phenolic compounds in oils as many have bioactivities in...