Results 41 to 50 of about 430,535 (229)

Temperature-Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage. [PDF]

Food Sci Nutr
Erucic acid (EA) content of mustard oil (MO) was decreased to < 2% level using temperature‐assisted crystallization with no effect on free fatty acids (FFAs), peroxide value (PV), and color of MO and its olein and stearin variant. Olein was rich in phenolic compounds and had higher antioxidant capacity than MO and stearin.
Rahim MA, Nadeem M, Ramadan MF, Zongo E, Alahmari LA.   +4 more
europepmc   +2 more sources

Antioxidant Potential of Red Palm-Pressed Mesocarp Olein

Journal of Oleo Science, 2021
Oxidative stress occurs due to the imbalance amount of the free radicals and antioxidants in human body which often associated with numerous chronic diseases. The antioxidant properties of red palm-pressed mesocarp olein (PPMO) have not been widely studied. Therefore, antioxidant properties of PPMO relative to commercially available edible oils, namely
Teh, Soek Sin, Mah, Siau Hui, Lau, Harrison Lik Nang, Teng, Kim Tiu, Loganathan, Radhika   +4 more
openaire   +3 more sources

Quality parameters of sunflower oil and palm olein during multiple frying [PDF]

Journal of Agricultural Sciences (Belgrade), 2020
The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a
Paunović Dragana M., Demin Mirjana A., Petrović Tanja S., Marković Jovana M., Vujasinović Vesna B., Rabrenović Biljana B.   +5 more
doaj  

Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Jurnal Ilmu dan Teknologi Hasil Ternak, 2022
Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with ...
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih   +5 more
doaj   +1 more source

Effects of Soursop flowers (Annona muricata L.) extract on chemical changes of refined palm olein stored at frying temperature

Food Science and Human Wellness, 2017
In this study, the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed. The oil was supplemented with the extract at concentrations 200–1800 ppm, and stored in the oven at 180 °C for 6 
Tonfack Djikeng Fabrice, Womeni Hilaire Macaire, Bala Krishna Marrapu, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad, Linder Michel   +5 more
doaj   +1 more source

Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties.

Journal of Agricultural and Food Chemistry, 2021
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE), causing the loss of lipase selectivity toward the acyl group at sn-1,3. In this study, an oil blend consisting of palm stearin (PST) and palm olein (POL)
Zhen Zhang, Wan-Jun Lee, Xiaodong Xie, Jing Ye, Chin-Ping Tan, O. Lai, Aijun Li, Yong Wang   +7 more
semanticscholar   +1 more source

Depression effect of the cold filter plugging point by blending of palm oil, palm stearin, and palm olein biodiesels in petrodiesels

Frontiers in Energy Research, 2022
The cold filter plugging point (CFPP) has been widely used to evaluate the low-temperature operability of neat biodiesel and biodiesel–petrodiesel blends in many European and Asian countries.
Min-Hao Yuan, Yi-Hung Chen, Siou-Chih Peng, Lu-Yen Chen, C. Chang, M. Santikunaporn, Channarong Assavatesanuphap, Yi-Fa Lee   +7 more
semanticscholar   +1 more source

THE EFFECTS OF DIFFERENT NANOPARTICLES IN PALM OIL OLEIN AS SOLID ADDITIVES [PDF]

Proceedings on Engineering Sciences, 2019
Palm oil olein and palm oil ester is well-known potential candidate in plant-based oil to replace the conventional mineral oil. Harvested all year round, the advantages and benefits initiate the palm oil to be used in varieties of application.
Mohamad Ali AHMAD, Izatul Hamimi ABDUL RAZAK1, Nadia Nurul Nabihah AHMAD FUAD, Khairul Syazwani SHAHRUDIN   +3 more
doaj   +1 more source

Characterisation of synthesized protected fat from used cooking palm oil and palm olein for animal feed application [PDF]

In the present work, a new protected fat was produced from used cooking palm oil (UCO) by using modified fusion method. Used cooking oil protected fat (UCOPF) was compared with produced palm olein protected fat (POPF) and commercial protected fat (CPF ...
K, Mohamad Asrol, S, Jusoh, S, Sumita, I B, Suyub, M S, Pak Dek   +4 more
core   +1 more source

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

International Journal of Food Properties, 2019
In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats ...
Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan   +6 more
doaj   +1 more source