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Prooxidant capacity of thermoxidised plant oils
antioxidant activity frying polymerised triacylglycerols prooxidant activity tocopherols
2015/10/9
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocophe...
Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
antibacterial activity essential oil GC-MS Ocimum species
2014/2/24
The essential oils and methanol extracts of Ocimum basilicum L., Ocimum kilimandscharicum Guerke, Ocimum gratissimum L, Ocimum canum Sims, and Ocimum tenuiflorum L. (green type) were examined for thei...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Blends Physicochemical Properties Deep-Fat Frying
2010/11/8
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Enzymatic Synthesis of Ethyl Ester of Highly Unsaturated Fatty Acids from Fish Oils Using Immobilized Lipase
docosahexaenoic acid eicosapentaenoic acid ethanolysis fish oil
2009/7/8
The purpose of this study was to efficiently and enzymatically synthesize the highly unsaturated fatty acid (HUFA) ethyl esters from fish oils and ethanol using an immobilized lipase. Fish oils, ethan...
Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
Mangifera indica L. Thai mango terpinolene
2009/7/8
The composition of essential oil from yellow Thai mangoes, Keaw cultivars and other yellow Thai mango cultivars (Ok-rong, Nam Dorkmai and Choak Anand) was analyzed by GC and GC-MS. Yellow Keaw mangoes...
Volatile Components of the Essential Oils in Galanga（Alpinia officinarum Hance）from Vietnam
essential oil 1,8-cineole galanga
2009/6/18
The essential oils from fresh and dried rhizomes of galanga (Alpinia officinarum Hance) were obtained by hydro-distillation, and fractionated to the hydrocarbon and oxygenated compound fractions by si...
Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
antioxidative activity citrus essential oil tocopherols
2009/6/18
Antioxidative activities of thirty kinds of citrus essential oils and their fourteen components against linoleic acid oxidation were examined by a thiocyanate method. The tocopherol contents of these ...
Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds
olive oil fatty acid composition phenol
2009/6/10
The fatty acid composition, total phenol content and tocopherol content of olive oils from Shodo Island of Japan were analyzed for different varieties, maturation stages and extraction methods. Radica...
Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana
essential oils microwave-assisted hydrodistillation Satureja hortensis
2009/5/8
Microwave-assisted hydrodistillation (MAHD) has recently been attended for the extraction of essential oils from medicinal plants/herbs. In this study, MAHD was investigated for the extraction of esse...
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
tocopherols frying polymerised triacylglycerols
2014/3/10
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
conjugated dienes conjugated trienes conventional heating
2014/3/10
The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W)...
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under ...