Results 251 to 260 of about 101,407 (302)

Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil

Journal of Fluorescence, 2023
To 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, Yunhao Guo, Xiu Chen, null Dawadunzhu, Teng Liu, Yuheng Zhang, Wenjun Chen, Meiqin Feng   +7 more
openaire   +2 more sources

Quality characteristics of edible vegetable oil blends

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, K. N. Ankaiah, M. N. Krishnamurthy, K. V. Nagaraja   +3 more
openaire   +1 more source

Concentrations of metals in vegetable edible oils

Food Chemistry, 1994
Abstract 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, I. Frías, C. Díaz, A. Hardisson   +3 more
openaire   +1 more source

Edible Vegetable Oils

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
openaire   +1 more source

D-optimal mixture design for the optimization of extraction induced by emulsion breaking for multielemental determination in edible vegetable oils by microwave-induced plasma optical emission spectrometry.

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2020
A sample pretreatment based on an extraction process by emulsion breaking for multi-element determination in edible oils was developed. The determination of eight trace elements (Al, Ba, Cu, Cr, P, Ni, Ti, and Zn) was carried out by microwave-induced ...
A. F. Carneiro, C. N. Carneiro, Laís de N. Pires, L. Teixeira, S. Azcarate, Fabio de S. Dias   +5 more
semanticscholar   +1 more source

The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data.

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2020
This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier ...
L. Herculano, G. Lukasievicz, E. Sehn, A. Torquato, M. Belançon, E. Savi, N. Kimura, L. Malacarne, M. Baesso, N. Astrath   +9 more
semanticscholar   +1 more source

Sensitivity to edible vegetable oils

Journal of Allergy, 1949
Abstract As a result of this hearing it was brought out: 1.1. That allergic sensitivity to the water-soluble protein fractions of various seeds from which edible vegetable oils are obtained is fairly frequent and severe, especially with reference to cottonseed.
openaire   +2 more sources

Optimization of biodiesel production from edible and non-edible vegetable oils

Fuel, 2009
The non-edible vegetable oils such as Jatropha curcas and Pongamia glabra (karanja) and edible oils such as corn and canola were found to be good viable sources for producing biodiesel. Biodiesel production from different edible and non-edible vegetable oils was compared in order to optimize the biodiesel production process.
Prafulla D. Patil, Shuguang Deng
openaire   +1 more source

A digital image-based colorimetric method for measuring free acidity in edible vegetable oils.

Food Chemistry
The standard method used to quantify free acidity (FA) in vegetable oil is neutralization titration, which requires many toxic chemicals and depends on an analyst's experience in detecting endpoints. Here, a digital image colorimetry (DIC) method using a
Amanda Carolina Souza Andrada Anconi, Júlia Letícia de Jesus Fonseca, Cleiton Antônio Nunes   +2 more
semanticscholar   +1 more source

Highly sensitive qualitative and quantitative detection of saturated fatty aldehydes in edible vegetable oils using a "turn-on" fluorescent probe by high performance liquid chromatography.

Journal of Chromatography A, 2020
A new turn-on fluorescent probe, based on a hydrazine group placed in the meso-position of the BODIPY molecule, was synthesized. It was then used for detecting long-chain fatty aldehydes, which can be harmful to human health, in edible vegetable oils. In
Litao Wang, Jiasheng Wang, Jian Xu, Sheng Liu, Suzhen Huang, Siqi Han, Yunyu Liu, Mei Lv   +7 more
semanticscholar   +1 more source