considering the possibility of the harmful side effects of synthetic antioxidants, it is necessary to substitute the synthetic antioxidants by the natural ones, the antioxidants that have been consumed by man for years. the mango seeds were washed and air dried and the kernels were removed manually from the seeds. mango seed kernel oil was extracted by hexane using soxhlet extraction apparatus....

The aim of this research is to study the chemical components cinnamon, rosemary, and clove volatile oils by GC/Mass as well antioxidant activity these their mixture DPPH scavenging select best oil or for preparing beef sausage treated with laser rays (Helium-Neon wavelength 632.8 nm 9 min each side). Also, effect at 500 ppm radiation on lipid oxidation shelf-life during cold storage. Results in...

ABSTRACT: Oxidation might be regarded as one of the most important reaction in oils and fats. Prooxidants namely iron and copper intensify and catalyze the oxidation while the chelating agents might retard or delay this process. Citric acid, phosphoric acid, some of phenolic compounds and phospholipids are considered as the compounds that chelate the prooxidant metals and through this mechanism...

Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three temperatures (40, 50, and 60 °C). The time required for drying and quality param...

This paper reports on the assessment of the quality and quantity of castor oil from castor seeds collected from different regions in Tanzania. The castor seeds from Arusha, Dar es Salaam, Dodoma, Iringa, Kagera and Morogoro regions in Tanzania were extracted by Soxhlet method using n-hexane and the oil yields were determined. The yields were 52.78%, 49.95%, 47.89%, 44.23%, 43.71% and 43.69% for...

Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of  the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health effects such as heart and neurological disorde...