The quality, composition and oxidative stability of argan oils from unroasted kernels were evaluated before and after filtering the cold-pressed oils. Filtering leads to significant changes in the content of free fatty acids, the peroxide value, the total content of phospholipids and the oxidative stability measured by the Rancimat test at 110°C. The high level of tocopherols, fatty acid and st...

A luteolin and phospholipid complex was prepared to improve the lipophilic properties of luteolin. The physicochemical properties of the complex were analyzed by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The results showed that luteolin and phospholipid in the complex were joined by non-covalent-bon...

A new method for the evaluation of the 'total antioxidant power' of olive oils, based on a flow injection analysis system with electrochemical detection, is described. It represents a attractive alternative to the mostly used Rancimat method since it is based on the chemical structure of antioxidants and does not require the manipulation of several parameters, such as temperature and oxygen pre...

in the present study, oxidative stability of canola oil extracted with hot press at 85-100ºc was compared with unheated canola oil extracted with cold press at 40-45ºc.the stability of oil was measured every week during a four months storage using free fatty acid, acid value, peroxide value, anisidine value, totex value and rancimat test. the results obtained showed that pretreatment and method...

The microencapsulation of tuna oil in gelatin-sodium hexametaphosphate (SHMP) using complex coacervation was optimised for the stabilisation of omega-3 oils, for use as a functional food ingredient. Firstly, oil stability was optimised by comparing the accelerated stability of tuna oil in the presence of various commercial antioxidants, using a Rancimat™. Then zeta-potential (mV), turbidity and...