Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavengi...

Discordances exist in epidemiological studies regarding the association between the intake of nutrients and death and disease. We evaluated the social and health profile of persons who consumed olive oil in a prospective population cohort investigation (Pizarra study) with a 6-year follow-up. A food frequency questionnaire and a 7 d quantitative questionnaire were administered to 538 persons. T...

BACKGROUND Trans fatty acids are known as the most harmful type of dietary fats, so this study was done to compare the effects of hydrogenated, liquid and ghee oils on serum lipids profile of healthy adults. METHODS This study was a randomized clinical trial conducted on 129 healthy participants aged from 20 to 60 years old who were beneficiaries of Imam-e-Zaman charitable organization. Subje...

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...

In the present study, phenolic extracts and fractions from Canadian rowanberry (Sorbus aucuparia) and crabapple (Malus baccata) were screened for antioxidant activity using DPPH radical scavenging activity, and β-carotene bleaching assays. Furthermore, rapeseed oil was supplemented with extracts/fractions and performance was assessed during accelerated storage at 65°C, under Rancimat at 120°C, ...

The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of che...

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 ...

of the food during deep-fat frying. Its formation begins when the temperature of the frying medium is close to 100°C. The surface is generally an even, golden brown colour, resulting from the browning reaction that occurs when sugars and protein present in the substrate react in the presence of heat. The crust is an area of numerous cavities, pores and large surface area, with a moisture conten...

The chemical properties of six blends of coconut and sesame oils, and the organoleptic qualities of the blends and foods prepared with them were studied. The blends prepared for testing were: (1) 100% coconut oil; (2) 90 % coconut and 10 % sesame; (3) 75 % coconut and 25 % sesame; (4) 50 % coconut and 50 % sesame; (5) 25 % coconut and 75 % sesame; and (6) 100 % sesame oil. In sensory evaluation...

measuring the rate of changes in total polar compounds (tpc) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (bko, 0.05 and 0.1%) and tert-butylhydroquinone (tbhq, 100ppm) was investigated. it was observed that the tpc content increased linearly with frying time (r2 > 0.98). the canola oil containing the bko (especially 0.1...