the present study was carried out to investigate the effect of various refining processes’ conditions on conjugated dienes in soybean oil. conjugated dienes contents of soybean oil were found to undergo reduction in neutralization and bleaching steps while being increased in deodorization. it was observed that alkali refining (neutralization) through 12 and 14 °bé, bleaching with either acid ac...

lipid oxidation has adverse effect on food deterioration and human health. the antioxidant activity of fennel seed extracts (fse) was evaluated by synthetic antioxidant. its oxidative stability was compared in olive oils in concentrations of bha (75 ppm), bht(75 ppm) and  1:1 bha to bht ratio. peroxide (pv), p-anisidine (av) and totox values were evaluated to assess the extent of oil deteriorat...

Abstract Sea buckthorn ( Hippophae rhamnoides ) with high antioxidant capacity is distributed all over the world, but has never been used as a natural in oils to replace synthetic antioxidants. Therefore, this study was performed investigate effectiveness of sea extract comparison common rosemary and on retarding lipid oxidation. First extracts were characterised, it found that had higher polyp...

Omega-3 fatty acids are used in both nutraceuticals and pharmaceuticals in the form of triglycerides and ethyl esters. Administration forms available for omega-3 oil include bulk oil, soft gel capsules, emulsions and some powder compositions. However, the niche omega3 tablets have so far remained unexplored. In the present work direct compaction grade powders comprising omega-3 oil as triglycer...

Background and Objectives: Virgin olive oil is a vastly consumed product, with widespread appreciation for its good nutritional and health properties. However, oxidation can reduce its quality. The aim of this study was to investigate how the essential oil of Zataria multiflora (Shirazi thyme) can contribute to the prevention of virgin olive oil oxidation in comparison with the actions of &alph...

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...

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by enzymatic acidolysis menhaden oil with caprylic stearic acids. SL had similar physical properties butterfat but was mor...

This study aimed to evaluate the quality of selected oils from seeds herbs and vegetables (basil, fenugreek, coriander, tomato, garden cress, parsley, dill), especially their oxidative stability. The were tested for oxidation degree (acid value, peroxide p-anisidine TOTOX indicator, specific extinction under ultraviolet light), colours, content carotenoid chlorophyll pigments, fatty acid compos...

This study systematically established the most effective refining process for Moringa oleifera (MO) kernel oil. Acid degumming (20.33 ± 1.37 ppm) removed significantly greater phosphorus than water (31.18 0.90 ppm). Neutralization was more deodorization in decreasing acid (0.06 mg KOH/g) and p-Anisidine (p-AV, 0.36 0.03) values of Besides improving its color properties, acid-activated bleaching...