Background: Antioxidants are food additives in oil and fat products usually to decrease the process of rancidity by preventing the oxidation such as in margarine. BHA, BHT, propyl gallate, and TBHQ are commonly used antioxidants. Combinations of antioxidants are generally used in the food product. Therefore, analytical method which is capable to measure the antioxidants simultaneously, is requi...

BACKGROUND Trans fatty acids (TFAs) are known as the most harmful type of dietary fats. Therefore, this study was done to compare the effects of some different oils including unhydrogenated, blended, ghee, and soft magazine with hydrogenated oil on serum lipid profile of healthy adults. METHODS This study was a randomized clinical trial conducted on 206 healthy participants of 20 to 60 years ...

PURPOSE To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. METHODS Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high c...

This study falls within the framework of the industrial exploitation of by-products of the prickly pear (Opuntia ficus-indica). The study aims to evaluate the use of hydro-ethanolic extract of prickly pear peels as a substitute of vitamin E used as antioxidant in margarine preservation. The extract was rich in total phenolics (1512.58 mg GAE/100 g DM). HPLC-DAD-ESI-MS(n) analyses allowed the id...

the oxidative stability of margarine supplemented with different concentrations of fennel (foeniculum vulgare) seed extract (fse) was compared to the synthetic antioxidants; butylated hydroxyanisole (bha) and butylated hydroxytoluene (bht) at legal concentrations. the experiment was carried out under accelerated storage conditions for 4 weeks employing peroxide value (pv), p-anisidine value (av...