Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability of a simple, fast, and reliable method for the detection of added palm oil in butter. The butter samples were mixed with palm oil (0.5-50 wt%) fol...

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 fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification wi...

Rabbits fed on semi-synthetic diets without added cholesterol develop hypercholesterolaemia and a form of atherosclerosis when butter (Wigand, 1959 ; Funch, Krogh & Dam, 1960) or hydrogenated fat (Wigand, 1959) is the sole dietary fat, whereas dietary vegetable oils or fat mixtures having high contents of polyenoic fatty acids increase the serum cholesterol levels only slightly and do not produ...

INTRODUCTION Since reporting a method (14) 2 for the determination of stearic acid in butter fat, work has been continued with a view of evolving a process for determining some of the remaining fatty acids. The object of the investigation was to deduce practical analytical methods which might serve to measure the effect of feed upon the composition of the resulting butter fat. Such methods, how...

This study investigates the concentration levels of selected priority PAHs; Phenanthrene (Phe), benzo[a] pyrene (BaP) and benzo[k] fluoranthene (BkF) in three brands of refined edible seed oils (30 samples). The samples were hydrolyzed in methanolic potassium hydroxide, and the PAH extracted in n-hexane according to standard methods. The PAH extracts were cleaned using solid phase extraction (S...

Milkfat has the highest price among all the edible oils and fats and plays a significant role in the economics, nutrition and physicochemical properties of milk and milk products. It can be admixed or replaced with less expensive oils and fats of vegetable or animal origins notably palm oils. Blending of edible fat with vegetable oils is a common practice in many countries to improve the physic...

BACKGROUND Olive oil provides a mixture of lipids and antioxidant nutrients which may help preventing age-related diseases such as age-related macular degeneration (AMD). However, little is known about the associations between olive oil consumption and the risk of AMD. OBJECTIVE To examine associations between olive oil use and AMD prevalence in elderly subjects. METHODS Alienor (Antioxydan...

Adulteration of edible vegetable oils is a very serious problem affecting its commercial value and customers’ health. FT-NIR and Confocal Micro-Raman have been explored for discriminating adulteration of sesame oils. The soybean, corn, and peanut oil were mixed into sesame oils in the range of 5~20%(v/v),respectively,and their Confocal Micro-Raman and FT-NIR spectra were collected. Principal co...

In this work we report on a new, rapid and simple voltammetric method to determine the total antioxidant capacity (TAC) of the edible oils. The method explores the ABTS radical (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)) assay as a redox probe and it relays on measuring catalytic voltammetric currents. The electrocatalysis comprises redox regeneration of the electrochemically creat...