Because of the requirement for low sulfur content of fuel oils, it is necessary to develop alternative methods for desulfurization of heavy fuel oil. Due to the disadvantages of HDS technologies such as costs, safety and green environment, new methods have been developed. Among these methods is ultrasoundassisted oxidative desulfurization. Using ultrasound-assisted oxidative desulfurization, co...

Background: Polyunsaturated fatty acids (PUFA) are found in nuts and seeds, salad dressings and vegetable oil and are prone to oxidation during storage and food preparation. Evidence supports that consumption of oxidized lipids promotes atherosclerosis and glucose intolerance in animal models. However there is a dearth of evidence with regard to the amount of oxidized lipids consumed and its as...

This study aims at to elucidate the nature and chemical component of rancid flavor of oils which are differently oxidized and also to discuss the effect on such rancidities by the different fatty acid composition of oils and by the different extent of the oxidation. The flavors of rancid soybean, corn and olive oil were evaluated by the organoleptic method and the natures of their flavors were ...

The health benefits of garlic and other organosulfur-containing foods are well recognized and have been attributed to both prooxidant and antioxidant activities. The effects of garlic are surprisingly similar to those of hydrogen sulfide (H2S), which is also known to be released from garlic under certain conditions. However, recent evidence suggests that polysulfides, not H2S, may be the actual...

Objective(s):  Protective effects of different extracts and essential oil from Pimpinella anisum           L. seeds were examined against carbon tetrachloride (CCl4)-induced toxicity. The parameters such as serum transaminases, lactate dehydrogenase activity, hepatic glutathione content, liver lipid peroxidation and histopathological changes of liver were assessed as toxicity markers. In the in...

Phanerochaete flavido-alba is able to remove simple and polymeric phenols from the recalcitrant wastes of the olive oil industry, in a process in which a laccase is involved. This report describes the characterization of a laccase produced by P. flavido-alba and induced by vanillin. Although the amino acid composition of the purified enzyme is typical for laccases, other molecular characteristi...