Results 21 to 30 of about 135,234 (291)

THE EVALUATION OF DEEP FRYING OIL QUALITY WITH THE SPECTROPHOTOMETRIC METHOD FOR THE RAPID ASSESSMENT OF TOTAL POLAR COMPOUNDS [PDF]

Zagazig Journal of Agricultural Research, 2019
This study focuses on the evaluation of official methods for determining frying oil quality with the new spectrophotometric method. The performance of these methods was examined by usage intermittent deep fat frying of potato chips in sunflower oil for 40 hr. at five consecutive days (8 hr., daily). Chemical analysis is the most reliable way to measure
openaire   +1 more source

Comparative Study on Antioxidant Activities, Total Phenolic Compound and Pigment Contents of Tropical Spirulina platensis, Gracilaria arcuata and Ulva lactuca Extracted in Different Solvents Polarity [PDF]

E3S Web of Conferences, 2020
These study aimed to determine antioxidant activity, total phenolic compound and pigment content of tropical S. platensis, G. arcuata and U. lactuca. S. platensis was extracted with aquadest (SPA), while G. arcuata and U. lactuca were extracted with n-hexane (GAH and ULH), ethyl-acetate (GAE and ULE) and methanol (GAM and ULM).
Hidayati Jelita Rahma, Yudiati Ervia, Pringgenies Delianis, Oktaviyanti Diah Tri, Kusuma Alief Putri   +4 more
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Bioactive Compounds and Antioxidant Properties of Banana Inflorescence in a Beverage for Maternal Breastfeeding

Applied Sciences, 2020
Banana inflorescence is consumed as a traditional Thai cuisine for milk lactation in maternal breastfeeding. In this study, the inflorescence of banana (Musa x paradisiaca) was extracted in various solvents to determine the bioactive compounds and ...
Doungporn Amornlerdpison, Vachira Choommongkol, Kanjana Narkprasom, Susanha Yimyam   +3 more
doaj   +1 more source

Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013
Repeated uses of frying oil may cause oil deterioration due to subsequent hydrolysis and oxidation reactions. Oxidation products will expose the consumer health to serious dangers.
M. Kaviani, R. Niazmand, M. Shahidi Noghabi   +2 more
doaj   +1 more source

Antimicrobial and antioxidant properties of byproduct extracts of mango fruit

Journal of Applied Botany and Food Quality, 2013
Byproducts of fruit processing could have higher content of phenolic compounds that can act as antimicrobial and antioxidant agents. In this context, the main objective of this study was to obtain extracts from peel, seed, and unused flesh of Haden ...
Violeta Vega-Vega, Brenda A. Silva-Espinoza, Manuel Reynaldo Cruz-Valenzuela, Adiadna Thalia Bernal-Mercado, Gustavo Adolfo Gonzalez-Aguilar, Saul Ruiz-Cruz, Edgar Moctezuma, MD. W. Siddiqui, J. Fernando Ayala-Zavala   +8 more
doaj   +1 more source

Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell

Sensors, 2021
Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10−2 cm−1)
Yi Kung, Bo-Chuan Hsieh
doaj   +1 more source

Total phenolics, total flavonoids, antioxidant capacities, and volatile compounds gas chromatography-mass spectrometry profiling of Moringa oleifera ripe seed polar fractions

Pharmacognosy Magazine, 2018
Academic reports have confirmed Moringa oleifera leaves to possess significant antioxidant capacities; however, such studies are unavailable for its ripe seeds even though they are more desirous for consumption due to their sweet taste.In this study, we investigated antioxidant capacities of four polar extracts (crude water, ethanol, butanol, and ...
Adebayo, Ismail Abiola, Arsad, Hasni, Samian, Mohd Razip   +2 more
openaire   +3 more sources

Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

Grasas y Aceites, 1999
The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official.
L. Masson, P. Robert, M. Izaurieta, N. Romero   +3 more
doaj   +1 more source

Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts

Fermentation, 2023
Avocado seeds, a common waste in the avocado processing industry, have been found to have several bioactivities, such as anticancer, antimicrobial, hypocholesterolemic, antioxidant, and antidiabetic activities, among others.
María del Carmen Razola-Díaz, Soumi De Montijo-Prieto, María José Aznar-Ramos, María Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana María Gómez-Caravaca   +6 more
doaj   +1 more source

Lipid composition of phytoplankton from the Barents Sea and environmental influences on the distribution pattern of carbon among photosynthetic end products

, 1991
The colonial algae Phaeocystis pouchetii and Dinobryon pellucidum dominated the phytoplankton crop at three stations in the Polar Front area of the Barents Sea. Lipid extracted from the seawater containing the phytoplankton was dominated by neutral lipid
Henderson, R. James, Olsen, Rolf E., Eilertsen, Hans C.   +2 more
core   +1 more source