Phenolic compounds obtained from alkyl oleates as additives to improve the oxidative stability of methyl rapeseed biodiesel

2017 ◽  
Vol 119 (11) ◽  
pp. 1700179 ◽  
Author(s):  
Aline S. Muniz-Wypych ◽  
Mayara M. da Costa ◽  
Angelo R. S. Oliveira ◽  
Philipp M. Neu ◽  
Sigurd Schober ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability

Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

Meat Science ◽  
2014 ◽  
Vol 97 (2) ◽  
pp. 249-254 ◽  
Author(s):  
Letricia Barbosa-Pereira ◽  
Goizane P. Aurrekoetxea ◽  
Inmaculada Angulo ◽  
Perfecto Paseiro-Losada ◽  
José M. Cruz
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Active Packaging ◽  
Packaging Films ◽  
Natural Phenolic Compounds

scholarly journals Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog

2021 ◽  
Vol 334 ◽  
pp. 127584
Author(s):  
Siyu Zhang ◽  
Sarah A. Willett ◽  
Joseph R. Hyatt ◽  
Silvana Martini ◽  
Casimir C. Akoh
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Structured Lipid ◽  
Menhaden Oil

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

2007 ◽  
Vol 13 (6) ◽  
pp. 413-421 ◽  
Author(s):  
F.N. Salta ◽  
A. Mylona ◽  
A. Chiou ◽  
G. Boskou ◽  
N.K. Andrikopoulos
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Total Polyphenols ◽  
Olive Leaf Extract ◽  
Rancimat Method ◽  
Oil Sunflower

Commercially available oils (olive oil, sunflower oil, palm oil, and a vegetable shortening) were enriched in polyphenols, by adding olive leaf extract. Addition of the extract was performed in such way that the oils were enriched with 200 mg/kg polyphenols. Total polyphenols of both enriched and commercial oils were estimated by the Folin—Ciocalteau assay, while identification and quantification of individual simple phenolic compounds was performed by GC/MS and of oleuropein by HPLC analysis. The enrichment resulted in the supplementation of the commercial oils mainly with oleuropein, hydroxytyrosol, and quercetin. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging assay and the Rancimat method, respectively. Both antioxidant capacity and oxidative stability were substantially improved for all the oils studied after supplementation. By the procedure adopted, oils rich in polyphenols, mainly in oleuropein, can be produced with olive leaf extract supplementation.

scholarly journals Response of Oil Production and Quality to Hedgerow Design in Super-High-Density Olive cv. Arbequina Orchards

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1632
Author(s):  
Eduardo R. Trentacoste ◽  
David J. Connor ◽  
María Gómez-del-Campo
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Oil Quality ◽  
Oil Production ◽  
Quality Parameters ◽  
High Density ◽  
Oil Composition ◽  
Linear Relationships ◽  
Wide Row Spacing

An analysis is presented of the response of olive oil production and quality parameters, viz. fatty acids (palmitic, oleic and linoleic acids), phenolic compounds and oxidative stability to hedgerow spacing and orientation in 1-m wide super-high-density orchards of cv. Arbequina. Data reveal strong linear relationships between concentrations of fatty acids and internal irradiance within hedgerows, positive for palmitic and linoleic but negative for oleic acid. The result is a significant vertical trend in oil composition within hedgerows, but small to negligible differences in oil harvested from them in totality. The explanation is found in the small ranges and strongly correlated responses of individual fatty acids that together comprise 98% of oil mass. Phenolic compounds respond more widely and to higher levels of irradiance than fatty acids and did show increases in NS hedgerows grown at wide row spacing. Oxidative stability shows a similar trend in phenolic compounds. A simulation study that extended the known responses to 2-m wide hedgerows showed that the linkage between fatty acid profiles was maintained with no resultant differences in the oil composition of the total simulated oil harvest. Based on the current understanding of internal irradiance within olive hedgerows, there seems to be little opportunity to manage oil quality by orchard structure.

Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying

2011 ◽  
Vol 128 (3) ◽  
pp. 711-716 ◽  
Author(s):  
Rosana Chirinos ◽  
Mauricio Huamán ◽  
Indira Betalleluz-Pallardel ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Phenolic Compounds ◽  
Soybean Oil ◽  
Oxidative Stability

Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

2010 ◽  
Vol 24 (6-7) ◽  
pp. 652-658 ◽  
Author(s):  
Carla D. Di Mattia ◽  
Giampiero Sacchetti ◽  
Dino Mastrocola ◽  
Dipak K. Sarker ◽  
Paola Pittia
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Surface Properties ◽  
Dispersion Degree

scholarly journals Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 732-738 ◽  
Author(s):  
Vito Verardo ◽  
Ylenia Riciputi ◽  
Giovambattista Sorrenti ◽  
Paola Ornaghi ◽  
Bruno Marangoni ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Nitrogen Fertilisation

scholarly journals Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Extraction Yield ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

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