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Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil
Journal of Fluorescence, 2023To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods.
Hui Chen
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Plasticizer Contamination in Edible Vegetable Oil in a U.S. Retail Market
Journal of Agricultural and Food Chemistry, 2013With the wide application of plastics, the contamination of plasticizers migrating from plastic materials in the environment is becoming ubiquitous. The presence of phthalates, the major group of plasticizers, in edible items has gained increasingly more concern due to their endocrine disrupting property.
Xiaolong Bi +2 more
exaly +3 more sources
Quality characteristics of edible vegetable oil blends [PDF]
Journal of the American Oil Chemists' Society, 1991 Two edible oil blends, namely groundnut oil:rice‐bran oil and mustard oil:rice‐bran oil, were prepared in different proportions and stored for a period of three years. Their physicochemical characteristics were determined. The results agreed with expected values except for free fatty acid percents and butyrorefrac‐tometer readings, presumably due to ...
null Nasirullah +3 more
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Food Chemistry, 2019
Glycerophospholipids (GPLs) constitute a chemical family within the saponifiable fraction of vegetable oils. GPLs have been scarcely studied in edible oils owing to the lack of sensitive and selective analytical methods. We have developed a method for identification, confirmation and relative quantitation of GPLs in vegetable oils.
A Mena-Bravo, Feliciano Priego-Capote
exaly +3 more sources
Glycerophospholipids (GPLs) constitute a chemical family within the saponifiable fraction of vegetable oils. GPLs have been scarcely studied in edible oils owing to the lack of sensitive and selective analytical methods. We have developed a method for identification, confirmation and relative quantitation of GPLs in vegetable oils.
A Mena-Bravo, Feliciano Priego-Capote
exaly +3 more sources
Concentrations of metals in vegetable edible oils
Food Chemistry, 1994Abstract Concentrations of Na, K, Ca, Mg, Cu, Zn and Fe as well as the indices of acidity and peroxides have been determined in several Spanish edible oils. For Cu and Fe, respectively, 18·3% and 2·8% of the samples showed higher values than the maximum permitted by FAO/WHO.
M.D. Garrido +3 more
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A comparative study on influence of fuel additives with edible and non-edible vegetable oil based on fuel characterization and engine characteristics of diesel engine [PDF]
Applied Thermal Engineering, 2016 Use of vegetable oil as compression ignition engine fuel has been investigated by many researchers during last decade either by direct blending with diesel or converting it into bio-diesel but very few publications available regarding its direct use in ...
Pinkesh R Shāh, Anuradda Ganesh
exaly +2 more sources
Absorption by rats of tocopherols present in edible vegetable oils
Lipids, 2000AbstractThe absorption of tocopherols (α, γ, and σ) and fatty acids from rapeseed (RO), soybean (SOO), and sunflower (SUO) oil, both from the natural oils and from the oils following moderate heating (180°C for 15 min), was measured in lymphcannulated rats. Oils were administered as emulsions through a gastrostomy tube, and lymph samples were collected
T, Porsgaard, C E, Høy
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2017
The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
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The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
openaire +1 more source
Gas and liquid chromatography of hydrocarbons in edible vegetable oils
Journal of Chromatography A, 2001Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in edible vegetable oils are considered. The determination of some of them as a means of establishing oil quality and genuineness is also highlighted.
W, Moreda, M C, Pérez-Camino, A, Cert
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