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 ...

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...

this study involved analyzing antioxidant properties of spices, namely clove (syzygium aromaticum linn.), cinnamon (cinnamomum verum, syn c. zeylanicum blume) and sumac (rhus coriaria l.) and exploring their efficacy in a food system. in the first part of the study, the antioxidant activity of water extract of spices treated at different temperatures were measured by three different methods nam...

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 study was carried out to investigate the effect of various refining processes’ conditions on conjugated dienes in soybean oil. conjugated dienes contents of soybean oil were found to undergo reduction in neutralization and bleaching steps while being increased in deodorization. it was observed that alkali refining (neutralization) through 12 and 14 °bé, bleaching with either acid ac...

considering the possibility of the harmful side effects of synthetic antioxidants, it is necessary to substitute the synthetic antioxidants by the natural ones, the antioxidants that have been consumed by man for years. the mango seeds were washed and air dried and the kernels were removed manually from the seeds. mango seed kernel oil was extracted by hexane using soxhlet extraction apparatus....

this study was done to evaluate quality properties of pistacia atlantica var mutica (bene) nuts under deferent storage conditions and packaging. at the zero time, sfa and total tocopherol (tt) and total phenolic (tp) compounds were 6.8 and 725.28 and 40.1 mg per kg oil, respectively. some quality properties (peroxide value (pv), conjugated diene value (cdv) and carbonyle value (cv)) showed that...

This study aimed to extend the shelf life of walnut kernels by appropriate packaging conditions and physical methods. For this purpose, the kernels were heated at 50 or 70°C for 2 or 10 minutes. About 100g of walnuts were packed in low-density polyethylene (LDPE) packages under ordinary, vacuum or nitrogen conditions. Samples were stored for 18 months at room temperature. Peroxide value and aci...