Medium-chain fatty acids (MCFA) have attracted attention as part of a healthy diet, because they are absorbed and transported directly into the liver via the portal vein, metabolized rapidly by beta-oxidation, and increase diet-induced thermogenesis. Because medium-chain triacylglycerols (MCT) containing only MCFA has a few weak points as frying oils, we have developed medium- and long-chain tr...

The rhizome of Atractylodes ovata De Candolle is rich in essential oils, which are usually removed by processing. In this study, anti-oxidative abilities of essential oils and aqueous extracts of A. ovata rhizome were explored, and the influence of processing on the anti-oxidative abilities was examined. Essential oils and aqueous extracts of A. ovata were extracted by boiling water and steam d...

Thermal stressing of polyunsaturated fatty acid (PUFA)rich culinary oils according to routine frying or cooking practices generates high levels of cytotoxic aldehydic products (predominantly trans -2-alkenals, trans , trans -alka-2,4dienals, cis , trans -alka-2,4-dienals, and n -alkanals), species arising from the fragmentation of conjugated hydroperoxydiene precursors. In this investigation we...

Biodiesel or fatty acids alkyl esters (FAAE) of long chain are an alternative fuel produced by a transesterification process. The potential production of biodiesel from rapeseed oil in Chile is associated to the solution of economic, environmental and social problems. Experiences from other countries have demonstrated that biodiesel prices are higher than diesel, due to the high costs of the ra...

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp < /font>. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p < 0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunfl...