In this study, we combined different physico-chemical methods to show the effect of overheating on the quality of golden fry cooking oil. Those methods include spectroscopic methods such us 1H-NMR, 13C-NMR and FTIR. Results showed that both overheating and excessive reuse of golden fry cooking oil seriously affected its quality by increasing its density, viscosity and different indexes like ref...

a Department of Seafood Chemistry, Institute for Marine Research (IIM-CSIC), Vigo, Spain b Department of Food Science and Chemical Technology, University of Chile, Santiago, Chile c Health Environment Service, Santiago, Chile d Department of Microbiology, University of Santo Tomás de Aquino, Santiago, Chile Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kis...

INTRODUCTION Vegetable oils undergo appreciable deterioration during processing and storage. The residual free fatty acid (FFA) concentration of vegetable oils is a function of the processing and storage conditions. Vegetable oils spoilage, usually defined as rancidity, is the result of fatty acid moity has been recognized as the point of attack in peroxide formation Peroxide-forming reactions ...

In this study, the preparations of biodiesel from three different feedstocks, including rapeseed oil, high acidified Chinese wood oil and trap grease, were carried out in a pilot scale of 200 t yr-1 biodiesel production system. The optimum operating conditions for transesterification of rapeseed oil in plug flow reactor were found to be as follows: the catalyst dosage is 1.2 wt%; the retention ...

An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), ...

In order to assess the sunflower oil (SFO) oxidative stability that was added by essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 °C for 30 h, we clarified compound/compounds of LJEO improved SFO. The results displayed addition (0.06 g/kg) could significantly restrict elevation or reduction in levels total polar compounds (TPC), thiobarbituric acid (T...