Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils)  was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and polar compound formation of oils was observed, while the reduction of the polyunsaturated fatty ...

frying oils showed an increase in peroxide value (pv) at the initial stages of the frying process followed by a decrease, and there was no correlation between pv and total polar compounds (tpc) in the same set of frying oils. all the frying oils had pvs lower than 4.42 meq o2 kg-1 oil during the frying process and, consequently, none of them was above the limit of 10 meq o2 kg-1 oil for edible ...

Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil extracted from the culti...

Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods. Methods: Totally, 143 oil samples were collected at different frying times (0, 2, and 4 h) from five different vendors for Samosa and Jalebi. ...

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish w...

Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening du...

BACKGROUND Improving the dietary intake among different groups and population is important for improving the health status. This study determines the nutrients and food group intake as well as dietary habits among female students in Isfahan University of Medical Sciences. METHODS Two hundreds and eighty nine healthy female youths who were randomly selected among students of Isfahan University...

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we...

in this study nine new varieties of sunflower seeds were obtained and subjected to oil extraction using soxhlet apparatus. the extracted oil was analyzed for fatty acid composition and phosphorus content to measure the phospholipid concentration. the results indicated that armavirski variety had the highest oil content. the fatty acid composition of the extracted oils indicated that armavirski ...

Fungus isolate, Aspergillus sp. (RBD01), which was isolated from biocontaminated clarified butter was evaluated for its potential to transesterify used edible and non-edible oils for generation of alkyl esters, when used as biocatalyst as dry biomass. The work aimed at determining the potential of dry biomass of Aspergillus sp. (RBD01) to transesterify used cottonseed oil and non-edible oils vi...