Results 41 to 50 of about 198 (109)
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.This study explores the potential of herb extracts from thyme, sage, marjoram, and fennel to enhance the oxidative stability of cottonseed oil, providing a natural alternative to synthetic antioxidants. The antioxidant potential of these extracts was evaluated through phenolic content and free radical scavenging activity using the DPPH and ABTS methods.
Mohamed Hussein Hamdy Roby +4 more
wiley +1 more source
NFS Journal, 2016 Background: Lipid oxidation is responsible for the deterioration of the nutritional and organoleptic qualities of foods. It also leads to the formation in these products of compounds which are harmful for the consumer's health. The synthetic antioxidants
Hilaire Macaire Womeni +5 more
doaj +1 more source
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.Synthetic compounds that are commonly employed to hinder lipid oxidation in high‐fat foods have been linked to numerous detrimental health effects. The use of plant extracts that exhibit antioxidant activity is preferred and deemed natural. The current study is aimed to evaluate the phytochemical quality (total flavonoid content (TFC) and total ...
Som Ahmed Salatou +3 more
wiley +1 more source
Siliao yanjiu, 2021 The research developed stevia total isochlorogenic acid feed additives by evaluating the in vitro antioxidant, antibacterial activity and feed anti-mildew effect of stevia total isochlorogenic acid.
Zhi-yong WANG +4 more
doaj
European Journal of Lipid Science and Technology, Volume 126, Issue 7, July 2024.Graphical Abstract: The scheme shows that the preparation of the proposed functional oils complies with the principles of circular economy. In this process, the exploitation of different secondary products of the olive oil industry and the usage of immobilized enzymes are highlighted.
Renia Fotiadou +3 more
wiley +1 more source
Food Technology and Biotechnology, 2013 Gac (Momordica cochinchinensis Spreng.) fruit arils contain an oil rich in carotenoids, especially lycopene and β-carotene, which can be enzymatically extracted in water.
Huỳnh Cang Mai +2 more
doaj
Effect Coriandrum sativum L. Extracts on the Oxidative Stability of Cold-Pressed Sunflower Oil
Contemporary AgricultureOne of the most important quality parameters of edible vegetable oils is their oxidation stability, especially when their chemical composition is dominated by polyunsaturated fatty acids, which are susceptible to oxidation.
Stojićević Aleksandra +5 more
doaj +1 more source
Frontiers in Sustainable Food SystemsIntroductionPolyunsaturated fatty acids (PUFAs) are highly susceptible to oxidative deterioration, limiting their application in functional food systems.
Aishwarya Dhiman, Rajni Chopra
doaj +1 more source
羟基酪醇对滇山茶油氧化稳定性的影响Effect of hydroxytyrosol on oxidative stability of Camellia reticulata seed oil
Zhongguo youzhi羟基酪醇为化妆品新原料，为促进其在提高化妆品油脂稳定性、改善气味方面的应用，分别向滇山茶油中添加0.001%、0.005%、0.01%的羟基酪醇（以山茶油质量计），并以相同添加量的合成抗氧化剂叔丁基对苯二酚（TBHQ）作为阳性对照，通过Rancimat法和Schaal烘箱法对其进行加速氧化实验，以氧化稳定性指数（OSI）、过氧化值、酸值、p-茴香胺值以及关键性挥发性气味物质作为考察指标，分析羟基酪醇对滇山茶油氧化稳定性的影响。结果表明：与空白组相比，羟基酪醇添加量为0.005%和0.01 ...
朱金蒙1,2， 邱滟茹1,2， 卞燕南1,2 ZHU Jinmeng1,2, QIU Yanru1,2, BIAN Yannan1,2
doaj +1 more source
Investigation of oxidative characteristics, fatty acid composition and bioactive compounds content in cold pressed oils of sunflower grown in Serbia and Argentina. [PDF]
Heliyon, 2023 Lužaić T +7 more
europepmc +1 more source