mini-review role of antioxidants in stability of edible oil

mini-review role of antioxidants in stability of edible oil

MINI-REVIEW Role of antioxidants in stability of edible oil

MINI-REVIEW Role of antioxidants in stability of edible oil Dipak Patil Department of Chemistry, Sardar Vallabhbhai Patel Arts and Science College, Ainpur, Jalgaon, Maharashtra. 425507, India. *Corresponding Author: Dipak Patil (Ph.D) Received: 15/11/2013 Revised: 11/12/2013 Accepted: 12/12/2013 Abstract

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(pdf) role of antioxidants in stability of edible oil | dipak

(PDF) Role of antioxidants in stability of edible oil | Dipak

Examples natural antioxidants in stabilizing the edible oils. of synergistic antioxidants include phosphates, Natural extracts are also used for the stabilization of sulphites, thioesters etc. In the food industry both bio-fuel. Chung et al. (2012) reported stabilization of natural and synthetic antioxidants are used.

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mini review an overview on some of important sources of

Mini Review An overview on some of important sources of

widely used antioxidants (Lalas and Tsaknis, 2002; Gunstone, 2004). In order to overcome the stability problems of frying oils, synthetic antioxidants, such as BHA, BHT, and TBHQ have been used as food additives. But recent studies have provided evidence for their role as carcinogens (Gohari Ardabili et al., 2010). Thus, the search for

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efficacy of free and encapsulated natural antioxidants in

Efficacy of free and encapsulated natural antioxidants in

Therefore, in this present review, we discuss oxidative degradation of edible oil, application of free and encapsulated natural antioxidant in maintaining the oxidative stability of the edible oil, and different encapsulation methods, particularly, nanoemulsion-based encapsulation method for overcoming the limitations of natural antioxidants.

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oxidative stability of edible plant oils | springerlink

Oxidative Stability of Edible Plant Oils | SpringerLink

Oxidative stability of edible plant oils has been extensively studied to find out the ways of improving their stability against oxidation to widen their application. Synthetic antioxidants are effective to improve the oxidative stability of these oils, however, recently, following the evidences on possible toxicities of synthetic antioxidants

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quality and stability of edible oils enriched with

Quality and Stability of Edible Oils Enriched with

Phenolic extracts from olive tree leaves and olive pomace were used to enrich refined oils (namely, maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 μg/mL, expressed as gallic acid). The concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the

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towards greener preservation of edible oils: a mini-review

Towards Greener Preservation of Edible Oils: A Mini-review

Read Paper. Asian Journal of Applied Chemistry Research 4 (1-2): 1-8, 2019; Article no.AJACR.52341 ISSN: 2582-0273 Towards Greener Preservation of Edible Oils: A Mini-review Masimba Tapera1,2* 1 Department of Chemistry, School of Pure and Applied Sciences, Kenyatta University, P.O.Box. 43844-00100, Nairobi, Kenya. 2 Department of Physical

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mini review an overview on some of important sources of

Mini Review An overview on some of important sources of

widely used antioxidants (Lalas and Tsaknis, 2002; Gunstone, 2004). In order to overcome the stability problems of frying oils, synthetic antioxidants, such as BHA, BHT, and TBHQ have been used as food additives. But recent studies have provided evidence for their role as carcinogens (Gohari Ardabili et al., 2010). Thus, the search for

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alkyl caffeates improve the antioxidant activity, antitumor

Alkyl Caffeates Improve the Antioxidant Activity, Antitumor

The edible oil oxidation stability results indicated that all alkyl caffeates more efficiently prolonged the induction period of edible oil compared to BHT with different degrees. Moreover, MC was the most effective antioxidant to decrease the acid value of edible oil at 150 °C, and BuC showed the highest resistance to oxidation at 180 °C.

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an overview of natural extracts with antioxidant activity for

An Overview of Natural Extracts with Antioxidant Activity for

This review focuses on enrichment procedures of edible oils with natural antioxidants in order to improve their oxidative stability, at room temperature (storage) or after heat treatment (frying). This paper reviewed the research papers on the above cited topic, focusing on the articles that have been published from 2016.

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towards greener preservation of edible oils: a mini-review

Towards Greener Preservation of Edible Oils: A Mini-review

Edible oils like sunflower oil, rapeseed oil, soybean oil, cotton seed oil and olive oil are necessary components in human diet and are extensively utilized in the food trade. Safe storage of edible oils has perpetually been a haul within the food industry since the oils can easily endure oxidative deterioration. Studies specializing on polyphenols as a supply of natural antioxidants of plant

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quality and stability of edible oils enriched with

Quality and Stability of Edible Oils Enriched with

Phenolic extracts from olive tree leaves and olive pomace were used to enrich refined oils (namely, maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 μg/mL, expressed as gallic acid). The concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the

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essential oil antioxidant

Essential Oil Antioxidant

Oils With Powerful Antioxidant Activity Live. MINI REVIEW Role Of Antioxidants In Stability Of Edible Oil. Essential Oil Composition Antioxidant And Antibacterial. Antioxidant And Antimicrobial Activities Of Origanum. How Are Essential Oils An Antioxidant Vibrant Blue. Antioxidant Effect Of Essential Oils Of Rosemary Clove.

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edible coating and films as promising packaging: a mini review

Edible coating and films as promising packaging: a mini review

In recent years, the invention of different types of packaging is increasing worldwide. Among newly developed packaging, the application of edible films and coatings has gained widespread attention due to their numerous remarkable benefits such as cost-effectiveness, and being environmental-friendly [1,2,3,4].

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edible flower considerations as ingredients in food, medicine

Edible flower considerations as ingredients in food, medicine

nature. However, the salubrity of some synthetic antioxidants has been questioned, since there are studies demonstrating that they may favor mutagenic and carcinogenic 4 effects. Numerous phytochemicals present in edible flowers are related to health-promoting benefits such as antioxidants, anti-inflammatories, anticancer, anti-obesity,

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