Results 11 to 20 of about 89,883 (342)

Investigation of the Chemical Composition and Efficiency of Seed Oil of Spindle Tree (Euonymus Europaea L.) on the Model of Non-allergic Dermatitis [PDF]

, 2018
The aim of the research was to study the chemical composition and effectiveness of the seed oil of Spindle tree (Euonymus europaea L.) on the non-allergic contact dermatitis model.The oil was obtained by the extraction by petroleum ether from the seeds ...
Vrubel, O. (Olha), Nektegaev, I. (Igor), Antonyuk, V. (Volodymyr)   +2 more
core   +2 more sources

Effect of Ultrasonic Pretreatment on the Biosynthesis of Tocopherols, Tocotrienols and Carotenoids in Flax Sprouts (Linum Usitatissimum L.)

Journal of Natural Fibers, 2022
This study evaluated the effect of ultrasonic pretreatment of flaxseeds for 0–10 min on the biosynthesis of tocopherols, tocotrienols, and carotenoids in flax sprouts.
Xinbo Guo, Yixin Wu, Nan Xiang, Fangyang Gao, Caisheng Qiu   +4 more
doaj   +1 more source

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

International Journal of Molecular Sciences, 2016
Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols.
F. Shahidi, A. D. de Camargo
semanticscholar   +1 more source

The Determination of Triacylglycerols and Tocopherols Using UHPLC–CAD/FLD Methods for Assessing the Authenticity of Coffee Beans

Foods, 2023
The authenticity of coffee beans was addressed in this study using an analytical method with minimal sample preparation to achieve simple oil extraction and through the implementation of cost-effective equipment.
Lama Ismaiel, Benedetta Fanesi, Anastasiya Kuhalskaya, Laura Barp, Sabrina Moret, Deborah Pacetti, Paolo Lucci   +6 more
doaj   +1 more source

Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients [PDF]

, 2015
There is a lack of information on the potential use of xoconostle cultivars as sources of antioxidants for food, pharmaceutical and colorant industries.
Barros, Lillian, Ferreira, Isabel C.F.R., Morales, Patricia, Ramírez-Moreno, Esther, Santos-Buelga, Celestino   +4 more
core   +1 more source

The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils

Grasas y Aceites, 2005
Samples of refined and partially hydrogenated soybean oils, with iodine values between 60 and 130, tocopherol-stripped or not by aluminium oxide treatment, were submitted to thermal oxidation, at 180 °C (during) for 10 hours. Samples were collected at 0,
C. J. Steel, M. C. Dobarganes, D. Barrera-Arellano   +2 more
doaj   +1 more source

Kinetics of lycopene degradation in sunflower and grape seed oils [PDF]

, 2018
The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analyzing the carotenoid degradation kinetics in the temperature range of 10–40°C.
González, Erenio, Kafarov, Viatcheslav, Lavecchia, Roberto, Zuorro, Antonio   +3 more
core   +1 more source

Some nutritional benefits of extra virgin olive oil

Grasas y Aceites, 1994
The benefits of olive oil could be related to its antioxidant potential. The aim of this study was to evaluate the "in vivo" antioxidant activity of different extra virgin olive oils (EVOO) produced in the Mediterranean area. One hundred and twenty rats
S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin   +4 more
doaj   +1 more source

MICROALGAE AS TOCOPHEROL PRODUCERS [PDF]

Biotechnologia Acta, 2014
Microalgae are able to accumulate considerable amounts of tocopherols (up to 4 mg/g dry weight). The content of α-tocopherol to plant oils is low, whereas microalgae contain up to 97% of the tocochromanols that provides high bioactivity.
V. M. Mokrosnop, E. K. Zolotareva
doaj   +1 more source

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions.

Journal of Agricultural and Food Chemistry, 2018
Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g ...
Gautam K. Samdani, D. McClements, E. Decker   +2 more
semanticscholar   +1 more source