Results 31 to 40 of about 198 (109)

Antioxidant Effects of Glechoma hederacea as a Food Additive

Natural Product Communications, 2010
The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant ...
Mirjana Milovanovic, Dusan Zivkovic, Biljana Vucelic-Radovic   +2 more
doaj   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, Volume 3, Issue 1, Page 129-139, March 2026.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Morphology of Hydrophilic and Hydrophobic Domains are the Key to Improve Fouling Release of Polyurethane Coatings

Macromolecular Materials and Engineering, Volume 311, Issue 1, January 2026.
Marine biofouling is strongly decreased by polarity gradients of two‐phase coatings which in addition show a distinct topography and wrinkled surface microstructures with stiff gradients. These material properties collectively reduce the adhesion strength, debase settlement dynamics and ultimately improve the overall fouling release performance of ...
Johann C. Schaal, Andreas Brinkmann, Katharina Richter, Andreas Hartwig   +3 more
wiley   +1 more source

Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene

Czech Journal of Food Sciences, 2003
We compared changes of tocopherols and b-carotene in a traditional peanut oil (cultivar Virginia, 30.5% linoleic acid) with a modified high-oleic peanut oil (cultivar SunOleic, 2.7% linoleic acid), developed in Florida, USA.
Jan Pokorný, Lucie Parkányiová, Zuzana Réblová, Ludmila Trojáková, Hidetoschi Sakurai, Tatsuo Uematsu, Mitsuyoshi Miyahara, Tomohiro Yano   +7 more
doaj   +1 more source

Phytochemical Composition, Oxidative Stability, and Antioxidant Behavior of Roasted Expeller‐Pressed Oils From Butternut Squash and Pumpkin Seeds

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Seed oils are increasingly valued for their nutritional quality and natural antioxidant content, yet their oxidative stability remains a critical quality concern. This study evaluated the phytochemical composition, antioxidant capacity, and oxidative stability of roasted butternut squash (Cucurbita moschata) (BSO) and pumpkin (Cucurbita pepo) seed oils
Restituto Tocmo, Olga I. Padilla-Zakour, Essam Hebishy   +2 more
wiley   +1 more source

Evidence for adaptive responses to historic drought across a native plant species range

Evolutionary Applications, Volume 12, Issue 8, Page 1569-1582, September 2019., 2019
Abstract As climatic conditions change, species will be forced to move or adapt to avoid extinction. Exacerbated by ongoing climate change, California recently experienced a severe and exceptional drought from 2011 to 2017. To investigate whether an adaptive response occurred during this event, we conducted a “resurrection” study of the cutleaf ...
Erin E. Dickman, Lillie K. Pennington, Steven J. Franks, Jason P. Sexton   +3 more
wiley   +1 more source

Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage

Future Postharvest and Food, Volume 2, Issue 3, Page 309-324, September 2025.
Addition of avocado seed extract and powder in palm and soybean oils, and their 50:50 and 60:40 blends, respectively, at concentrations of 1000 and 2000 ppm significantly extend their shelf‐life during accelerated storage at 65°C for 20 days.
Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe‐Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil

Journal of the American Oil Chemists' Society, Volume 102, Issue 4, Page 793-810, April 2025.
Abstract Lipid‐based nanodelivery systems are now widely used in the pharmaceutical and food industries to enhance the delivery of bioactive compounds by leveraging the properties of lipids. Nanostructured lipid carriers (NLC), as one of the lipid‐based nano‐delivery systems, employs a blend of solid and liquid lipids, which improves the solubility ...
Aulia Ardhi, Sri Raharjo, Wisnu Arfian Anditya Sudjarwo, Matthias Schreiner   +3 more
wiley   +1 more source

Effect of turmeric root extract on the oxidative stability of palm oil, African walnut oil and their 50:50 and 60:40 blends during accelerated storage

Food Biomacromolecules, Volume 2, Issue 1, Page 106-121, March 2025.
Addition of turmeric root extract in palm oil, African walnut oil, and their 50:50 and 60:40 blends at concentrations 500, 1000 and 1500 ppm significantly extend their shelf‐life during accelerated storage at 65°C for 21 days. Turmeric extract can be a good alternative to the use of synthetic antioxidants and hydrogenation reactions in oils.
Fabrice Tonfack Djikeng, Benwie Sandrine Ndikum, Belmondo Marius Tincho, Veshe‐Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O

Journal of Food Biochemistry, Volume 2025, Issue 1, 2025.
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma‐active compounds of rapeseed oil and their changes during storage are unclear. In this study, the flavor of rapeseed oil during storage was characterized by physicochemical analysis, sensory evaluation, electronic nose (E‐nose), and gas chromatography ...
Xiumin Zhang, Wenfeng Du, Danni Zhang, Na Zhang, Yuan Liu, Shui Jiang, Lin Zhu   +6 more
wiley   +1 more source