in this study, the oil yield, fatty acid (fa) composition and the physicochemical and quality characteristics of salvia macrosiphon crude seed oil were determined. the main fatty acids ranked in the following order of abundance: α- linolenic acid> linoleic acid> oleic acid. the n3 /n6 fa ratio and polyunsaturated fa/ saturated fa ratio were 1.6 and 7.23, respectively. the fa composition reveale...

The aim of this research was to assess the physico-chemical properties and shelf-life oils press-extracted at two temperatures (60 °C 80 °C) from five Peruvian castor bean ecotypes. A wide variation for all traits observed. Low acidity index, low peroxide index absence p-anisidine were recorded. total tocopherol contents ranged 798 1040 mg/kg. higher antioxidant capacity detected in methanolic ...

The objective of this research was to investigate the effect heating temperature on quality parameters avocado and peanut oils subjected heating. Vegetable were heated at varying temperatures (110, 140, 170, 200 230�C for 30 min) follow alterations. Levels peroxide value, iodine thiobarbituric acid reactive substances, total polar compounds, refractive index, free acidity, fatty acids compositi...

a range of some iranian monofloral honeys were assayed for antibacterial activity with and without hydrogen peroxide which is inactivated by the addition of catalase. i t was found that the high amount of antibacterial activity in honeys was due to a factor other than hydrogen peroxide. the test microorganism staphylococcus aureus, was not inhibited by the acidity or the osmolarity of the honey...

Polyvinyl benzyl chloride (PVBC) was synthesized by free radical polymerization of 4-vinylbenzyl using benzoyl peroxide initiator at 60 °C. PVBC synthesised in different solvents such as toluene, xylene, 1,4-dioxane, and tetrahydrofuran. The polymers were structurally characterized 1H NMR FTIR spectroscopic techniques. thermal property the polymer investigated thermogravimetric analysis (TGA) d...

The study of quality indicators in the process obtaining ozonized vegetable oils is useful for monitoring ozonation reaction. Brazilian “dende”, soy, corn, rice and sunflower were studied, all them ozonated applying different doses ozone. Ozonized evaluated by determining physicochemical indexes peroxide, acidity, iodine density addition viscosity, fatty acid composition microbiological activit...

The adsorption of xylan on pulp fibers improves the strength properties of paper. However, the optical properties are decreased significantly. The objective of our research was to bleach hardwood kraft pulp with adsorbed birch xylan by hydrogen peroxide and study the effect of bleaching parameters on paper properties. The bleaching parameters studied included bleaching temperature, time, initia...

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a...

the aim of this study was to compare the effects of olive leaf extracts and synthetic antioxidant bht at concentration of 1% at increase the shelf life of rainbow trout fillets in light salted and packed at 4±1 °c that index of peroxide (pv), free fatty acids (ffa), thiobarbituric acid (tba), humidity, ph and sensory evaluation of fillets of rainbow trout kept in the refrigerator at the time of...

OBJECTIVE To determine the effect of 16% carbamide peroxide on the shear bond strength of metal brackets bonded to premolars either immediately or 30 days after bleaching and to evaluate the bond-failure sites. MATERIAL AND METHOD Sixty freshly extracted human premolars were randomly divided into three groups, each containing 20 teeth. Specimens in group A (control) were not bleached (etched ...