Results 1 to 10 of about 5,014 (202)

Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds

Food Chemistry: X
Polar compounds are complex, heterogeneous substances associated with various chronic diseases. In this study, we applied kinetic models to characterise the formation of total polar compounds (TPC), triacylglycerol oligomers (TGOs), triacylglycerol ...
Jia Chen, Lingyan Zhang, Xingfeng Guo, Jie Qiang, Yongsheng Cao, Siyu Zhang, Xiuzhu Yu   +6 more
doaj   +4 more sources

Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents

Antioxidants, 2023
In sub-Saharan Africa, chronic malnutrition is often associated with intestinal inflammation and oxidative stress. African green leafy vegetables (GLVs), commonly consumed by these populations and rich in bioactive compounds, may improve the antioxidant ...
Nelly Fioroni, Claire Mouquet-Rivier, Emmanuelle Meudec, Véronique Cheynier, Frédéric Boudard, Youna Hemery, Caroline Laurent-Babot   +6 more
doaj   +2 more sources

A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process

Foods, 2023
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C.
Seyed Mohammad Reza Moosavi, Reza Farhoosh   +1 more
doaj   +2 more sources

Extraction, Antioxidant Capacity, 5-Lipoxygenase Inhibition, and Phytochemical Composition of Propolis from Eastern Canada

Molecules, 2020
Soxhlet (SE), microwave-assisted (MAE) and ultrasound-assisted (UAE) extraction were compared using ten extraction solvents for their efficiency to extract phenolic and flavonoid antioxidants from Eastern Canada propolis. Extracts were compared for total
Mariama Sambou, Jacques Jean-François, Fanta J. Ndongou Moutombi, Jérémie A. Doiron, Mathieu P.A. Hébert, Andrew P. Joy, Ngoc-Nu Mai-Thi, David A. Barnett, Marc E. Surette, Luc H. Boudreau, Mohamed Touaibia   +10 more
doaj   +2 more sources

Low-Processed Extracts from Peppermint Leaves (Mentha × piperita L.) as a Source of Polyphenols and Essential Oils: Evaluation of Green Solvents and Valorization of Post-Extraction Plant Material [PDF]

Molecules
This study examines a low-processed, food-grade extraction concept for peppermint leaves (Mentha × piperita L.) using solvents consistent with the principles of green chemistry and an infusion-like protocol.
Radosław Kowalski, Klaudia Kałwa, Artur Mazurek, Grażyna Kowalska   +3 more
doaj   +2 more sources

Targeted Metabolomic Analysis Reveals Solvent-Dependent Phenolic Variation and Associated Antioxidant and Antibacterial Activity in Coriander Seeds (Coriandrum sativum L.) [PDF]

Molecules
Coriandrum sativum L. (coriander) seeds have long been used as a traditional medicine and a spice worldwide. Despite its abundant use, bioactive properties of coriander seeds, correlated with the antioxidant and phenolic data, have not been fully studied
Charitha P. Ekanayake, Joel Johnson, Ryan J. Batley, Ryan du Preez, Tieneke Trotter, Joseph Robert Nastasi, Padraig Strappe, Daniel Broszczak, Mani Naiker   +8 more
doaj   +2 more sources

Colorimetric detection of edible oil oxidation using PAN–Congo red nanofiber mats [PDF]

Scientific Reports
Lipid oxidation significantly compromises the safety, nutritional quality, and shelf life of edible oils, while conventional analytical methods are costly, time-consuming, and unsuitable for real-time monitoring.
Ayat F. Hashim, Hamdy A. Zahran, Sherine M. Afifi, Ahmed A. Abd-Rabou, Said F. Hamed   +4 more
doaj   +2 more sources

Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

Liang you shipin ke-ji, 2022
Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and ...
LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo   +6 more
doaj   +1 more source

PROTECTIVE EFFECT OF SOME FERMENTED DAIRY PRODUCTS ENRICHED WITH DIBS ON TOTAL POLAR COMPOUNDS FORMED DURING DEEP – FAT – FRYING PART I: ON BIOLOGICAL EXAMINATION OF RATS [PDF]

Journal of Food and Dairy Sciences, 2012
During deep fat frying , oils is exposed to elevated temperatures above 1800˚C during intermittent frying for 40 hrs at 5 consecutive days. Toxicity of used oil for deep frying was related to its content of total polar compounds (TPC), caused abnormal ...
E. El – Naggar, Y . Abd El-Tawab
doaj   +1 more source

Optimizing the extraction of phenolic antioxidants from date palm fruit by simplex-centroid solvent mixture design

Heliyon, 2023
Date palm (Phoenix dactylifera L.) fruits are rich in various bioactive compounds, such as phenolic acids, hydroxycinnamates, flavonoid glycosides, coumarins, alkaloids, and proanthocyanidin oligomers.
Kawtar Jdaini, Fouzia Alla, Farid Mansouri, Aditya Parmar, Mohamed Aziz Elhoumaizi   +4 more
doaj   +1 more source