Antioxidative Effect of Red Pepper Oil in Edible Oils
نویسندگان
چکیده
منابع مشابه
Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids
Using advanced electron paramagnetic resonance techniques (EPR), oxidation of crude vegetable oils and their components (fatty acids and triglycerides) by radicals generated from hydrogen peroxide was investigated. The correlation rotational times were determined allowing us to characterize radicals formed during edible oils oxidation. Additionally 1H- and 14N-hyperfine coupling constants diffe...
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and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...
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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...
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The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male rats were randomly divided into eleven groups of 6 rats per group and were treated with 15% concentrations of RPO, PO, CO and COC for 4 and 8 weeks. Rats in control group were given ...
متن کاملEffect of Strong Electrolytes on Edible Oils Part 1: Viscosity of Sunflower Oil In 1,4- Dioxane at Different Temperatures
The viscosity of sunflower oil in 1,4-dioxane used as a diluent in the presence and absence of strong electrolytes (HCl, NaOH, NaCl) at different temperatures (298K to 323K) was accomplished. The viscosity of sunflower oil was found to increase with the increasing concentration and decreased with the increase in temperature. It was further observed that viscosity of sunflower solution in 1,4-di...
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ژورنال
عنوان ژورنال: Journal of Applied Sciences
سال: 2003
ISSN: 1812-5654
DOI: 10.3923/jas.2003.644.649