A new method for determining the acid values (AVs) of edible oils based on the OH stretching band was developed. The oil sample was diluted with carbon tetrachloride and was placed in a quartz cuvette with a thickness of 1cm to record the FTIR spectrum. The peak at 3535cm(-1), which corresponds to the OH stretch of the carboxyl group in free fatty acids, together with the peak valley at 3508cm(...

The rearrangement of the oil droplets in the film matrix during film drying, which defines its internal and surface structure, has an important role in the optical and mechanical properties of the emulsion-based films. The objective of this work was to study the effect of oil concentration and the use of surfactant sodium dodecyl sulfate (SDS) over color and mechanical properties of hydroxyprop...

The study was undertaken to investigate the effect of sesame oil in hypertensive patients who were on antihypertensive therapy either with diuretics (hydrochlorothiazide) or Beta-blockers (atenolol). Thirty-two male and 18 female patients aged 35 to 60 years old were supplied sesame oil (Idhayam gingelly oil) and instructed to use it as the only edible oil for 45 days. Blood pressure, anthropom...

background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

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,...

The basic unit operations in vegetable oil processing are shown in Figure 4. Oil is extracted from plant material (oilseeds) using a solvent, usually hexane. Published research indicates that about 50}70% of the hexane can be recovered and recycled using nanoRltration membranes instead of the evaporators used today, thus reducing energy consumption substantially. The extracted crude oil is most...

Rice Bran Oil is a unique vegetable oil produced from the outer brown layer of rice which is removed in the form of rice bran during the polishing process of the rice milling industry. Besides having an almost ideally balanced fatty acid profile, it is rich in natural antioxidants. A number of scientific studies conducted in India & abroad have well documented the better cholesterol lowering pr...

The aims of the current study were to follow: (1) the capability of the edible mushroom Pleurotus ostreatus to degrade cell wall components and soluble phenols of the olive mill solid waste (OMSW), and improve it for ruminant nutrition (2) the fate of oil and the lipid-soluble compounds tocopherols, squalene and beta-sitosterol in the fermented OMSW. A significant decrease in oil and lipid-solu...

Ultrasonic-assisted extraction was employed for highly efficient separation of aroma oil from raspberry seeds. A central composite design with two variables and five levels was employed and effects of process variables of sonication time and extraction temperature on oil recovery and quality were investigated. Optimal conditions predicted by response surface methodology were sonication time of ...

In this work, an oxidation predictive model was proposed, following a methodical consideration of the natural laws and principles that determine the phenomena occurring during the olive oil oxidation. A mathematical description was obtained via a road-map involving selected "food-packaging-environment" system descriptors. A straightforward transition from the phenomena description to the tool w...