A method for simultaneous determination of 12 priority phthalates, adipate and polycyclic aromatic hydrocarbons (PAHs) in edible oils by isotope dilution-gas chromatography-mass spectrometry (ID-GC-MS) was developed for fast, accurate and trace analysis. The extraction and clean-up procedures were optimised, and using stable isotope-labelled internal standards for each analyte, relative standar...

Biodiesel is a fuel comprised of mono alkyl esters of long chain fatty acids derived from vegetable oils or animal fats. Biodiesel is reliable, renewable, biodegradable and regarded as a clean alternative fuel to reduce exhaust emissions. Vegetable oils have become more attractive for the production of biodiesel in the recent past owing to its environmental benefits and the fact that it is made...

Polyphenols are compounds present in foods of plant origin that act as major antioxidants in a balanced diet. Curcumin, a polyphenolic phytochemical has been identified as a potent natural agent by ancient Indian and Chinese systems of medicine. The aim of the present study was to optimise the process for preparation of nanoencapsulated curcumin in different edible vegetable oils and to validat...

This study analyzed chemical components and investigated the antioxidant and antimicrobial activities of fourteen vegetable edible oils marketed in Japan. High-performance liquid chromatography (HPLC) was used to identify and quantify principal phenolic acids and flavonoids. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, sunflower, safflower, canola, soybean, Inca inchi, ...

conclusions the results presented herein provided insight into a possible explanation for the modes of action of essential oils on l. monocytogenes. the outcome of the present study may aid the food industry in locating the most promising potential anti-listerial agents from edible seaweed sources to control l. monocytogenes and also in facilitating their application in food processing and pres...

Biodiesel, one of renewable bioenergy, has been produced from various resources such as vegetable oil, animal fats, used frying oils and microbial oils etc.1–3 Extensive study has been conducted on using edible oils, which limited by the availability of oil inventories, but these materials result in high sensitivity of prices to oil demand from industry.4–7 In order to not compete with edible o...

3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edible oils, infant formula, potato based products, bakery products, malt, cooked meats, soy sauces and pickles. In vegetable oils, these compounds are ...