BACKGROUND: Autoxidation is an irreversible reaction which occurs with the effect of oxygen in the air, and results in unpleasant taste and smell that are known as the signs of rancidity in oil. OBJECTIVES: In this study, the antioxidant potential of clove, summer savory and tarragon essential oils (EOs) in grape seed oil was evaluated. METHODS: Effects of EOs at different concentrations (0.3, ...

The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by β-CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (con...

In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% α-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed gro...

This study was set to determine the antimicrobial activities of brine salting, chlorinated solution, and oil frying treatments on enteric bacteria and fungi in Rastrineobola argentea fish from fish landing beaches within L. Victoria basin of western Kenya. Statistical differences in effectiveness of the different treatment methods was determined by single factor ANOVA, and paired two-tail t-Tes...

The unique and delicate flavour of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit. The formation of these volatile compounds and the fruit characteristics that affect the formation are examined in this review. The role of extraction time -temperature interactions in volatile development and other factors that impact volatile d...

β-carotene is one of the major carotenoids in the human diet which shows pro-vitamin A activity, and is associated with prevention of cardiovascular diseases, cancer, and immune system enhancer. However, the poor water-solubility, high melting point, and chemical instability of carotenoids is currently a challenge to their application in the food sector. In this research, the characteristics of...

Oilseeds accumulate a large amount of storage lipids, which are used as sources of carbon and energy for seed germination and seedling growth. The storage lipids are accumulated in oil bodies during seed maturation. Oil bodies in seeds are surrounded with three oil-body-membrane protein families, oleosins, caleosins and steroleosins. These proteins are plant-specific and much abundant in seeds....

Emulsions are commonly used in foods, pharmaceuticals and home-personal-care products. For emulsion based products, it is highly desirable to control the droplet size distribution to improve storage stability, appearance and in-use property. We report preparation of uniform-sized silicone oil microemulsions with different droplets diameters (1.4-40.0 μm) using SPG membrane emulsification techni...

Storage triacylglycerols (TAG) in plant seeds are present in small discrete intracellular organelles called oil bodies. An oil body has a matrix of TAG, which is surrounded by phospholipids (PL) and alkaline proteins, termed oleosins. Oil bodies isolated from mature maize (Zea mays) embryos maintained their discreteness, but coalesced after treatment with trypsin but not with phospholipase A2 o...