Results 81 to 90 of about 65,949 (262)

Determination of Aflatoxins in Vegetable Oils

Journal of AOAC INTERNATIONAL, 1985
Abstract A simple method is proposed for determination of aflatoxins in vegetable oils. The method was successfully applied to both crude and degummed oils. The oil sample, dissolved in hexane, was applied to a silica column and washed with ether, toluene, and chloroform; aflatoxins were eluted from the column with chloroform-methanol ...
N, Miller, H E, Pretorius, D W, Trinder
openaire   +2 more sources

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Health risk assessment of zearalenone in commercially edible vegetable oils in Ningbo City in 2024

Shanghai yufang yixue
ObjectiveTo investigate the contamination levels of zearalenone (ZEN) in commercially available edible vegetable oils in Ningbo City and to assess its health risks to local residents.MethodsA total of 330 samples of commercially available edible ...
GUO Yanbo, ZHOU Jian, GAO Hua, DING Keqin   +3 more
doaj   +1 more source

Recovery of Vegetable Oil from Spent Bleaching Earth: State-of-the-Art and Prospect for Process Intensification

Chemical Engineering Transactions, 2017
Vegetable oils undergo numerous refining steps in order to remove undesirable compounds and produce high quality, stable commercial products. Recovery of vegetable oil from spent bleaching earth is an area where ample opportunities exist for cleaner ...
W.A. Oladosu, Z.A. Manan, S.R. Wan Alwi
doaj   +1 more source

Optimization of Saponification Process for Quantification of Individual and Total Tocopherols and Phytosterols in Canola Oil Refining By‐Products

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, saponification variables were optimized using a face‐centred central composite design‐response surface methodology. The variables included reaction temperature (50°C–120°C), reaction time (30–180 min), KOH concentration (0.5–3 M) and pyrogallol concentration (0–1% w/v).
Milad Kazemi, Paul Prenzler, Lachlan Schwarz, Michael Loughlin, Randy Adjonu   +4 more
wiley   +1 more source

Cis‐Vaccenic Acid as a Compositional Marker for Detecting High‐Oleic Seed Oil Adulteration in Avocado Oil

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley   +1 more source

ANALISIS HARGA MINYAK SAWIT, TINJAUAN KOINTEGRASI HARGA MINYAK NABATI DAN MINYAK BUMI

Jurnal Manajemen & Agribisnis, 2011
The purpose of this study was to gain better understanding on  vegetable oils and crude oil relationship. Dynamic relationship among vegetable oils and crude oil is investigated using vector error correction model (VECM).
M. Efendi Arianto, Arief Daryanto, Bustanul Arifin, Nunung Nuryartono   +3 more
doaj   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source