The effect of repeated heating process on edible oils namely, sesame oil (SO), sunflower oil (SFO) and palm oil (PO) with and without antioxidant, tertiary butyl hydroquinone (TBHQ) have been evaluated using ultrasonic velocity. The changes in physico-chemical properties of edible oils has been studied during repeated heating at 180 ± 5oC for 4 hrs/day and for 4 days. The effect of antioxidant,...

Adulteration of edible oils has attracted attention from more researchers and consumers in recent years. Complex multispecies adulteration is a commonly used strategy to mask the traditional adulteration detection methods. Most of the researchers were only concerned about single targeted adulterants, however, it was difficult to identify complex multispecies adulteration or untargeted adulteran...

Edible oils and fats are among the most abundant cooking ingredients in the world, and are an important part of a healthy balanced diet, especially if they are high in omega-6 and omega-3 polyunsaturated fatty acids. Rather than just the total fatty acid compositions, the analysis of individual lipid species within these oils and fats have become increasingly important. Within the past decade s...

Using urban household-level survey data from 1992 to 1998, we provide estimates of final demand for edible vegetable oils and animal fats in three regions of China based on the LinQuad incomplete demand system. For each region, the demand for the major “staple” oil is price inelastic. The demand for “condiment” or flavoring oils is more price responsive. All edible oils and fats have positive i...

A method for determination of palmitic acid in edible oils by the near-infrared spectroscopy was addressed in this paper. 56 samples were collected in the experiment. In terms of concentration content gradient method, 44 samples were selected for modeling set and 12 for testing set. This paper described the utilization of PLS for establishing a quantitative analysis model for predicting the con...

Biodiesel is an alternative source of energy in diesel engines in its neat form or as a blend with conventional diesel fuel. The raw feedstock costs represent a lot of the overall biodiesel production cost. Therefore, the employment of waste oils or non-edible oils (which do not compete with edible oils) as feedstock for biodiesel production are presented as the best alternative. However, the p...

Edible oils have different effects on lipid profiles and on the propensity for producing lipid peroxidation products. These two properties of edible oils can affect arterial structure, ultimately leading to atherosclerosis. Hypertension is said to be a predisposing factor for atherosclerosis and can accelerate its process. This paper investigates the effects of three edible oils, namely soya be...

Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most impor...

It has been postulated that fatty acids found in edible oils may exert beneficial health effects by the modulation of signaling pathways regulating cell differentiation and proliferation, especially in the treatment of cardiovascular diseases. In the present study, the biological effects of selected edible oils--linseed (LO) and rapeseed (RO) oils--were tested in vitro on fibroblast cells. The ...