Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils

2006 ◽  
Vol 108 (12) ◽  
pp. 1051-1061 ◽  
Author(s):  
Afaf Kamal-Eldin
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Vegetable Oils

scholarly journals Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils

2009 ◽  
Vol 52 (1) ◽  
pp. 197-206 ◽  
Author(s):  
Lindeberg Rocha Freitas ◽  
Ana Paula Moraes Ventura ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Marçal de Queiroz Paulo
Keyword(s):  
Fatty Acids ◽  
Stainless Steel ◽  
Glycine Max ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Heating Time ◽  
Soy Oil ◽  
Frying Process ◽  
Analysis Of Results

The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.

ACTIVATION OF THE TRANSESTERIFICATIONS PROCESS OF VEGETABLE OILS TRIGLYCERIDES WITH METHANOL UNDER THE INFLUENCE OF MAGNETIC FIELD

2015 ◽  
Vol 11 (6) ◽  
pp. 3630-3634
Author(s):  
T.A. Mamedova ◽  
Z.M. Aliyeva ◽  
A.E. Aliyeva ◽  
R.T. Samedov ◽  
V.M. Abbasov ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Fatty Acids ◽  
Reaction Time ◽  
Vegetable Oils ◽  
High Yield ◽  
Alkyl Esters ◽  
Sunflower Oils ◽  
The Magnetic Field

The process of producing mono-alkyl esters of fatty acids from cottonseed and sunflower oils under the influence of the magnetic field with intensity  15-45 mT  was  investigated . It was revealed that the use of the energy of  magnetic field allows to reduce the reaction time to 10 times, the excess of used alcohol to 2 times while maintaining high yield of the desired product.

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

2019 ◽  
Vol 48 (6) ◽  
pp. 649-660
Author(s):  
Mi So Kim ◽  
Da-Som Kim ◽  
Jin-Ju Cho ◽  
Seong Jun Hong ◽  
Chang Guk Boo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sensory Characteristics ◽  
Induction Periods

scholarly journals Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111033
Author(s):  
Lorine Le Priol ◽  
Justine Gmur ◽  
Aurélien Dagmey ◽  
Sandrine Morandat ◽  
Karim El Kirat ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Storage Conditions ◽  
Phenolic Antioxidants ◽  
Long Term Storage ◽  
Term Storage
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