Results 11 to 20 of about 101,407 (302)

Comparative Study of the Presence of Heavy Metals in Edible Vegetable Oils

Applied Sciences, 2023
Currently, the processes of obtaining and producing food as well as consumption habits give rise to new challenges for food safety. The presence of heavy metals in edible vegetable oils has harmful effects for humans.
Pablo González-Torres, Juan G. Puentes, Alberto J. Moya, M. Dolores La Rubia   +3 more
doaj   +2 more sources

Wild Edible Plants as Potential Antioxidants in Vegetables Oils [PDF]

Journal of Chemistry, 2013
The effect of the addition of fruits of Rosa canina and Quercus ballota and leaves of Sanguisorba minor to sunflower, seed, and olive oils on lipid oxidation during the frying process was analyzed. The three underutilised edible plants increased the oxidative stability of the sunflower oil, since the malondialdehyde (MDA) content was significantly ...
Romojaro Casado, Ana María, Sánchez Bel, Paloma, Serrano Mula, María, Pretel Pretel, María Teresa   +3 more
openaire   +8 more sources

Molecularly Imprinted Polymer as Selective Sorbent for the Extraction of Zearalenone in Edible Vegetable Oils. [PDF]

Foods, 2020
A method based on the selective extraction of zearalenone (ZON) from edible vegetable oils using molecularly imprinted polymer (MIP) has been developed and validated.
Lucci P, David S, Conchione C, Milani A, Moret S, Pacetti D, Conte L.   +6 more
europepmc   +2 more sources

Research progress of mycotoxins in edible vegetable oil

Zhongguo shipin weisheng zazhi, 2023
Mycotoxins have proven to be harmful substances to human health. Edible vegetable oils contain a variety of mycotoxins that are carcinogenic， mutagenic， and genotoxic to the human body.
HUANG Changgang, YAN Zhaofeng, YANG Xin, YANG Dajin   +3 more
doaj   +2 more sources

Occurrence, Homologue Profiles and Risk Assessment of Short- and Medium-Chain Chlorinated Paraffins in Edible Vegetable Oils [PDF]

Foods
Dietary intake is the major route of human exposure to fat-soluble and persistent chlorinated paraffins (CPs), which tend to accumulate in lipid-rich foods such as edible vegetable oils.
Yu Lu, Nan Wu, Lirong Gao, Lei Zhang, Tingting Zhou, Pei Cao, Jinyao Chen, Pingping Zhou   +7 more
doaj   +2 more sources

Assessment of Quality Parameters in Edible Vegetable Oils

International Journal of Pharmaceutical Investigation, 2021
Objectives: Edible oils, derived from a plant source, play a vital role in providing nutrition. A quality edible oil has a flavor, range of physicochemical parameters. Several quality parameters like saponification value, acid value, peroxidase value and iodine value will be helpful in estimating the quality of edible vegetable oils.
Laya Dudi, Narayani Vadhuka Jillellamudi, Chandrasekhar Chanda, Giridhar Kanuri   +3 more
openaire   +2 more sources

Evaluation and comparison of in vitro antioxidant activities of unsaponifiable fraction of 11 kinds of edible vegetable oils. [PDF]

Food Sci Nutr, 2018
The radical scavenging capabilities of the extracts from eleven edible vegetable oils were investigated by using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ ethylbenzothiazoline‐6‐sulfonic acid (ABTS), and ferric reducing ability of plasma ...
Wang S, Yang R, Li H, Jiang J, Zhang L, Zhang Q, Li P.   +6 more
europepmc   +2 more sources

Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils. [PDF]

Foods
This study evaluated the potential of silibinin linoleate (SL), a natural derivative of silibinin, as an antioxidant to improve the thermal stability of sunflower oil (SF). SL was synthesized through green technology by enzymatic esterification, using mild reaction conditions. SL was added to high-oleic SF samples at three concentrations (200, 400, and
Dehelean CA, Liga S, Poiana MA, Cocan I, Coricovac D, Cseh L, Suba M, Alexa E.   +7 more
europepmc   +3 more sources

Diglyceride-rich oils from glycerolysis of edible vegetable oils

Catalysis Today, 2018
Abstract The human metabolism of 1,3-diglyceride is believed to occur through a pathway that avoids re-synthesis of triglycerides and the consequent fat deposit in the body tissues. The synthesis of healthy vegetable oils with reduced triglyceride content was investigated using food production-compatible MgO as basic catalyst.
Ferretti, Cristián Alejandro, Spotti, María Laura, Di Cosimo, Juana Isabel   +2 more
openaire   +3 more sources

Trace Elemental Characterization of Selected Edible Vegetable Oils

International Journal of Research in Informative Science Application & Techniques (IJRISAT), 2019
Trace element content of edible vegetable oils is a basic criterion in the assessment of the quality of the oils with regard to freshness, keeping properties, storage and their influence on human nutrition and health. They are also known to have an effect on the rate of oil oxidation.
Ichu Chigozie B., and Nwakanma Henry O.
openaire   +3 more sources