oxidative stability of sunflower seed oil - sciencedirect

Oxidative Stability of Sunflower Seed Oil - ScienceDirect

2015/1/1 · Sherwin and Luckadoo (1970) examined the oxidative stability of sunflower seed oil stored in crude form with and without antioxidants and the refined oil produced from the stored oils. Synthetic antioxidants, BHT, TBHQ, and PG, were evaluated

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microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil | springerlink

Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil | SpringerLink

Abstract The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of

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effect of seed quality on oxidative stability of cold-pressed sunflower oil | directory of open access journals

Effect of seed quality on oxidative stability of cold-pressed sunflower oil | Directory of Open Access Journals

Information about the open-access article 'Effect of seed quality on oxidative stability of cold-pressed sunflower oil' in DOAJ. DOAJ is an online directory that indexes and provides access to quality open access, peer-reviewed journals.

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effect of heating on the oxidative stability of corn oil and soybean oil | saeed | grasas y aceites

Effect of heating on the oxidative stability of corn oil and soybean oil | Saeed | Grasas y Aceites

The effects of conventional and microwave heating on the oxidative properties of corn and soybean oil were evaluated. The results showed that acid value, peroxide value, oxidative indices, total oxidation value, and p-anisidine values changed

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effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation - sciencedirect

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation - ScienceDirect

2010/2/1 · Oxidative stability of sesame oil (SO) prepared from sesame seeds roasted at 213, 230, and 247 C for each 14, 21, or 28 min was determined at 180 C heating condition by 2,2-diphenyl-1-picrylhydrazyl (DPPH), conjugated dienoic acid (CDA) value,

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enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract - mdpi

Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract - MDPI

during applications which require heating to high temperatures seems to be limited. Shaker et al., [27] reported that GSE (200 ppm) exhibited reasonable antioxidant activity during the first day of sunflower oil heating at 60 C but showed pro-ox

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effect of seed quality on oxidative stability of cold-pressed sunflower oil | directory of open access journals

Effect of seed quality on oxidative stability of cold-pressed sunflower oil | Directory of Open Access Journals

Information about the open-access article 'Effect of seed quality on oxidative stability of cold-pressed sunflower oil' in DOAJ. DOAJ is an online directory that indexes and provides access to quality open access, peer-reviewed journals.

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heat pretreatment of oilseeds: effect on oil quality - veldsink - 1999 - lipid / fett - wiley online library

Heat pretreatment of oilseeds: effect on oil quality - Veldsink - 1999 - Lipid / Fett - Wiley Online Library

Rape and sunflower seeds were heated via steaming, oven cooking, infrared, and microwave. After the pretreatment the oil was expelled from the seeds by a screw press and its quality was determined via the analysis of oxidative stability, peroxid

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(pdf) oxidation of sunflower oil during storage

(PDF) Oxidation of sunflower oil during storage

Similar oxidative stability was reported by Crapiste, Brevedan, and Carelli (1999) for sunflower oil in open flask at 47 C after 24 days (p-AnV ¼ 3.28), whereas p-AnV was as high as 16.2 after 50

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effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil | springerlink

Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil | SpringerLink

The oxidative stability and fatty acid composition of groundnut seed oil (GSO) exposed to microwaves were evaluated during heating at 170 C. During heating, the oxidative indices such as free fatty acid, peroxide value, p-anisidine value, TOTOX,

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enhancement of the oxidative stability of some vegetable oils by blending with moringa oleifera oil - sciencedirect

Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil - ScienceDirect

2007/1/1 · As a result of blending sunflower kernel oil with S. birrea oil and melon bug oil, the oxidative stability in the rancimat test was improved from 47% to 147% (S. birrea oil) and from 5% to 68% (melon bug oil) compared to the sunflower kernel oil

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antioxidant activities and oxidative stabilities of some unconventional oilseeds

Antioxidant Activities and Oxidative Stabilities of Some Unconventional Oilseeds

2011/10/27 · The Rancimat method is a powerful and fast technique for estimating the oxidative stability of oils [17, 26]. Laurel and terebinth had higher induction periods than the other oils (P < 0.05). The tocopherol content and unsaturation degree of

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evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy - sciencedirect

Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy - ScienceDirect

2020/3/30 · X. Qiu, C. Jacobsen, A.M. SorensenThe effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil Food Chemistry, 263 (2018), pp. 119-126

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revealing the thermal oxidation stability and its mechanism of rice bran oil | scientific reports

Revealing the thermal oxidation stability and its mechanism of rice bran oil | Scientific Reports

2020/8/24 · Chotimarkorn, C. & Silalai, N. Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage. Food Res. Int. 41, 308–317.

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effect of seed quality on oxidative stability of cold-pressed sunflower oil | directory of open access journals

Effect of seed quality on oxidative stability of cold-pressed sunflower oil | Directory of Open Access Journals

Information about the open-access article 'Effect of seed quality on oxidative stability of cold-pressed sunflower oil' in DOAJ. DOAJ is an online directory that indexes and provides access to quality open access, peer-reviewed journals.

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heat pretreatment of oilseeds: effect on oil quality - veldsink - 1999 - lipid / fett - wiley online library

Heat pretreatment of oilseeds: effect on oil quality - Veldsink - 1999 - Lipid / Fett - Wiley Online Library

Rape and sunflower seeds were heated via steaming, oven cooking, infrared, and microwave. After the pretreatment the oil was expelled from the seeds by a screw press and its quality was determined via the analysis of oxidative stability, peroxid

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effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil | springerlink

Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil | SpringerLink

The oxidative stability and fatty acid composition of groundnut seed oil (GSO) exposed to microwaves were evaluated during heating at 170 C. During heating, the oxidative indices such as free fatty acid, peroxide value, p-anisidine value, TOTOX,

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heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (linum usitatissimum l) - scielo

Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) - SciELO

The heating process had a negative effect on the oxidative stability of oil, which was observed as a significant decrease in the oil stability (1.4-1.0 h). During the heating process, the most significant changes occurred in the content of

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table 1 from effect of refining on the physical and chemical properties of sunflower and soybean oils | semantic scholar

Table 1 from EFFECT OF REFINING ON THE PHYSICAL AND CHEMICAL PROPERTIES OF SUNFLOWER AND SOYBEAN OILS | Semantic Scholar

The effect of different refining processes on the physical (colour, specific gravity, refractive index) and chemical (acidity, saponification number, ester number, iodine value, peroxide value, unsaponifiable matter) properties of sunflower and

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comparison of the oxidative stability and antioxidant activity of extra-virgin sunflower oil and oils extracted from seeds of colliguaya integerrima

Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Sunflower Oil and Oils Extracted from Seeds of Colliguaya integerrima

Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Sunflower Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and After Thermal TreatmentWe investigated the

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revealing the thermal oxidation stability and its mechanism of rice bran oil | scientific reports

Revealing the thermal oxidation stability and its mechanism of rice bran oil | Scientific Reports

2020/8/24 · Chotimarkorn, C. & Silalai, N. Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage. Food Res. Int. 41, 308–317.

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repeatedly heated vegetable oils and lipid peroxidation | intechopen

Repeatedly Heated Vegetable Oils and Lipid Peroxidation | IntechOpen

2011/11/14 · The use of palm oil possibly has better effect on health due to its stability against oxidative insult. Acknowledgement The study was funded by grants from Universiti Kebangsaan Malaysia (UKM-GUP-SK-08-21-299) and Malaysian Ministry of Science,

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oxidation in epa‐ and dha‐rich oils: an overview - ismail - 2016 - lipid technology - wiley online library

Oxidation in EPA‐ and DHA‐rich oils: an overview - Ismail - 2016 - Lipid Technology - Wiley Online Library

oil addition and encapsulation process as methods to improve oxidative stability of fish oil, LWT, 10.1016/j.lwt.2020.109142Mari C. Myhrstad, Stine M. Ulven, High-quality fish oil has a more favourable effect than oxidised fish oil on inter

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