<i>Sterculia striata</i> seed kernel oil: Characterization and thermal stability

Frying stability of Moringa stenopetala seed oil.

The frying performance of Moringa stenopetala seed oil (extracted with cold press or n-hexane) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 degrees C for 5 consecutive days (5 fryings per day). The chemical changes occurring in oils were evaluated. Free fatty acid content, polar c...

Thermal Stability Studies on Some Metal Soaps of Hura Crepitans Seed Oil

Thermal stability studies on some metal soaps of Hura crepitans seed oil prepared by metathesis in aqueous alcohol solution were carried out. The kinetics of the decomposition was studied thermogravimetrically in the temperature range 160 – 200 C. The values of the rate constant are of the order 10min and temperature-dependent. The enthalpy of activation (∆H) of the initial stage of decompositi...

Flavor and Oxidative Stability of Northern-Grown Sunflower Seed Oil

Flavor and oxidative stabilities of a northerngrown sunflower seed oil were investigated. Taste panel and oxidative evaluations were made on alkalirefined, deodorized, unbleached samples treated with commercial antioxidant mixtures, phenolic antioxidants, metal scavengers and added trace metals. Similar evaluations were conducted on a sample of the same oil after bleaching. Commercial antioxida...

Advantages of thermal stability of virgin olive oil over canola and frying oil

The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...

Crude Oil Emulsions – Composition Stability and Characterization