the oxidative stability of margarine supplemented with different concentrations of fennel (foeniculum vulgare) seed extract (fse) was compared to the synthetic antioxidants; butylated hydroxyanisole (bha) and butylated hydroxytoluene (bht) at legal concentrations. the experiment was carried out under accelerated storage conditions for 4 weeks employing peroxide value (pv), p-anisidine value (av...

an experiment was carried out to compare the effects of laying hen’s diet supplemented with inorganic and different organic sources of selenium (se) on quality and oxidative stability of eggs during storage. a total of 81, (35-week old) laying hens of lohmann lsl-white were assigned to cages in a completely randomized design with 9 groups of treatment and 3 replicates of 3 birds. hens in each g...

consumption of food containing cholesterol and saturated fatty acids such as butter can increase serum cholesterol and cause cardiovascular diseases. therefore many efforts have been done for decreasing these constituents in foods. in this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (not enriched sample), 10, 20 and 30% for evaluation of chemical characterist...

The present study aimed to evaluate the effect of surfactant composition on the physical properties of nanostructured lipid carriers (NLCs) containing wheat germ oil (WGO) and to investigate the influence of both surfactant composition and pH on the oxidative stability of WGO encapsulated within the NLCs. The results showed that the smallest particle size (52.7 nm) was related to the NLC with t...

this study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (leccino and frantoio cultivars). results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. acid values of virgin frantoio and processed leccino were 0.78 and 0.18 mg koh/g oil, with peroxide...

effect of methanolic leaf extract of moringa oleifera for the stabilization of butter oil with modified fatty acid profile at ambient temperature was investigated. twelve sahiwal cows of first and early lactation were randomly stratified into two groups in a completely randomized design and fatty acid profile of milk fat was modified by feeding 300 grams calcium salts of fatty acids (per cow pe...

the present work is aimed to find a new and efficient type of antioxidants for polypropylene. hence, effects of 3,3-bis(4-hydroxy-2-methyl-5-propan-2-ylphenyl)-2-benzofuran-1-one, generally known as thymolphthalein, on thermo-oxidative stability of polypropylene in solid and melt states were evaluated and compared with those of songnox 1010, an efficient commercially used antioxidant for the po...

Some concerns have been raised regarding the oxidative stability of vegetable-based fluids. Thus, a wide range of commercial and vegetable-based materials were evaluated for their oxidative stability by the rotating bomb oxidative test (RBOT). RBOT values ranged from 13 to 552 min. Two estolides, coconut-oleic estolide 2-ethylhexyl ester (coco) and oleic estolide 2-ethylhexyl ester (oleic), wer...

the present study attempts to investigate the effect of thermal treatment at 180 °c for 8 hours on chemical changes, quality indexes and oxidative stability of three iranian common virgin olive oils (zard, mari and phishomi). oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability i...