Results 51 to 60 of about 9,334 (251)

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   +2 more sources

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Comparison of Domestic and Foreign Safety Standards for Edible Vegetable Oils（Ⅰ） ———Comparison of System, Framework, Scope and Classification

Liang you shipin ke-ji
This article systematically compared the differences in edible vegetable oil safety standards among China and international organizations, countries, and regions such as the Codex Alimentarius Commission, the European Union, the United States, Japan ...
ZHAO Chen-wei , JIN Qing-zhe, WANG Xing-guo   +2 more
doaj   +1 more source

Health Effects of Various Edible Vegetable Oils: An Umbrella Review

Advances in Nutrition
Vegetable oils, derived from diverse sources such as seeds, nuts, and some fruits, play a significant role in dietary health. However, the current evidence on the health effects of different types of vegetable oil consumption remains controversial. This umbrella review aims to synthesize evidence from systematic reviews and meta-analyses to assess the ...
Phooi Tee Voon, Choon Ming Ng, Yen Teng Ng, Yen Jun Wong, Sia Yen Yap, Siew Lian Leong, Xiou Shuang Yong, Shaun Wen Huey Lee   +7 more
openaire   +2 more sources

Optimization of Saponification Process for Quantification of Individual and Total Tocopherols and Phytosterols in Canola Oil Refining By‐Products

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, saponification variables were optimized using a face‐centred central composite design‐response surface methodology. The variables included reaction temperature (50°C–120°C), reaction time (30–180 min), KOH concentration (0.5–3 M) and pyrogallol concentration (0–1% w/v).
Milad Kazemi, Paul Prenzler, Lachlan Schwarz, Michael Loughlin, Randy Adjonu   +4 more
wiley   +1 more source

Oxidized Perilla and Linseed Oils Induce Neuronal Apoptosis by Caspase-Dependent and -Independent Pathways

Foods, 2020
Alpha-linolenic acid (ALA), a polyunsaturated fatty acid, is involved in bioregulatory functions. In recent years, the health-promoting effects of vegetable-derived edible oils rich in ALA have attracted attention.
Yuki Ueno, Yoshiyuki Kawamoto, Yamato Nakane, Risa Natsume, Kyoko Miura, Yui Okumura, Takashi Murate, Emi Hattori, Toshihiko Osawa   +8 more
doaj   +1 more source

Cis‐Vaccenic Acid as a Compositional Marker for Detecting High‐Oleic Seed Oil Adulteration in Avocado Oil

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley   +1 more source

TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW

Polish Journal of Food and Nutrition Sciences, 2011
This review presents recent approaches applied to analysis of edible oils. In the last decade increasing attention has been paid to human diet concerning also edible oils and fats as a source of healthy energy. One of the major problems related to fats are oil oxidation reactions which decrease the nutritive value of edible oils.
Justyna Gromadzka, Waldemar Wardencki
openaire   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

Environmental and Genetic Effects on the Composition of Palm Oil From Hybrid Plant Clones of Caiaué and Oil Palm

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The interspecific hybrids (IEH OxG) obtained from the crossing of Elaeis oleifera (Eo) and Elaeis guineensis (Eg) are resistant to some diseases that affect Eg in some regions of South America, and commercial growing in several countries has been established.
Rosemar Antoniassi, Ricardo Lopes, Sidney Pacheco, Allan Eduardo Wilhelm, Rui Alberto Gomes Junior, Adelia Ferreira de Faria‐Machado, Raimundo Nonato Vieira Cunha   +6 more
wiley   +1 more source