Improved procedure for cleaning glassware used in determining the stability of fats and oils by the active oxygen method

1951 ◽  
Vol 28 (2) ◽  
pp. 73-74 ◽  
Author(s):  
Sara P. Fore ◽  
R. N. Moore ◽  
W. G. Bickford
Keyword(s):  
Active Oxygen Method ◽  
Fats And Oils ◽  
Active Oxygen ◽  
The Stability

Common Kilka oil and its primary and secondary oxidative dynamics stabilized by different variants of clove essential oil

2021 ◽  
Vol 72 (1) ◽  
pp. e390
Author(s):  
M.T. Golmakani ◽  
E. Dorostkar ◽  
M. Keramat
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Induction Period ◽  
Active Oxygen Method ◽  
Active Oxygen ◽  
Tocopheryl Acetate ◽  
Microwave Assisted ◽  
Rancimat Test ◽  
Clove Essential Oil ◽  
The Stability

The objective of this study was to investigate the properties of clove essential oil extracted by different microwave-assisted methods and to evaluate its effects on the stability of common Kilka oil. Each of these methods was hypothesized to yield a clove essential oil that would have a distinguishable composition and effect when added to common Kilka oil by maintaining its oxidative stability. The oxidation of common Kilka oil was examined by accelerated oxidation using the active oxygen method and Rancimat test. The clove essential oil extracted by microwave-assisted hydrodistillation showed the highest induction period according to the active oxygen method (16.56 h) and the Rancimat induction period (3.64 h) in common Kilka oil and its antioxidant activity was comparable to that of BHT (16.59 h and 4.34 h, respectively) and tocopheryl acetate (16.30 h and 4.02 h, respectively). Furthermore, the microwaveassisted hydrodistillation method resulted in the amount of eugenol that exhibited the highest antioxidant capacity for preserving PUFA in common Kilka oil. Ultimately, clove essential oil can become an efficient natural antioxidant for the oxidative stability of common Kilka oil.

Characterization and functional properties of new everbearing strawberry (Fragaria x ananasa Duch.) cultivar, ‘Summertiara’ berries

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Takeshi Nagai ◽  
Misuzu Tamai ◽  
Masato Sato ◽  
Yasuhiro Tanoue ◽  
Norihisa Kai ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Active Oxygen Species ◽  
Active Oxygen ◽  
Antihypertensive Activity ◽  
Oxygen Species ◽  
Total Anthocyanins ◽  
Strawberry Cultivar ◽  
The Stability

Background: In recent years, a new everbearing strawberry cultivar, ‘Summertiara’ was cultivated to supply the strawberries in pre-harvest season from July to October in Japan. For highly research and development of processing of this cultivar, ‘Summertiara’ berries, the objective of this study was to characterize these berries, with relation to chemical parameters, total phenols, total flavonoids, total vitamin C, and total anthocyanins, and was to investigate the solubility and the stability of anthocyanins from the berries. Moreover, the functional properties such as antioxidative activity, active oxygen species scavenging activity, and antihypertensive activity were also evaluated.Methods: Chemical analysis, colour measurement, and sensory evaluation of new everbearing strawberry cultivar, ‘Summertiara’ berries were performed. Next, the solubility of anthocyanins from the berries and stability of these against pH, temperature, and an incandescent lighting were investigated. Moreover, functional properties of the extracts prepared from berries were elucidated using 5 different methods.Results: The contents of water, proteins, lipids, carbohydrates, and ash were the same as those of other cultivar berries. The sugar-acid ratio in the berries was low; these were acidulous. By sensory evaluation, the main factors were vivid red colour, aroma, and acidity. The berries were rich in phenols, flavonoids, vitamin C, and anthocyanins. The anthocyanins of the berries became unstable by heat treatment and light exposures such as visible rays. On the other hand, the extracts prepared from the berries showed the functionalities such as antioxidant activity, active oxygen species scavenging activities, and antihypertensive activity.  Conclusions: The strawberry cultivar, ‘Summertiara’ berries were the most suitable for processing ingredient of strawberry-derived products with superior health promoting functionalities.Keywords: Summertiara, everbearing strawberry cultivar, characterization, sensory evaluation, color and storage, functional property

Comparison of Nutritional Value and Functionalities of Palm Oil Fractionates with Lards

2012 ◽  
Vol 554-556 ◽  
pp. 1429-1432
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Min Ji
Keyword(s):  
Palm Oil ◽  
Nutritional Value ◽  
Palm Olein ◽  
Active Oxygen Method ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Cholesterol Content ◽  
Active Oxygen ◽  
Solid Fat ◽  
Refined Palm Oil

The cholesterol and α-VE content, active oxygen method value, solid fat content of three kinds of palm oil fractionates and five kinds of lard products were investigated. The results obtained were as follows. Firstly, palm oil has lower cholesterol content but higher α-VE content and higher AOM value than lard. Secondly, refined palm oil, palm stearin and palm olein has almost the same plasticity as leaf lard, bone lard and skin lard, respectively. All the results have showed that palm oil is of substitutability for lard.

Effect of thermal treatment on the stability of fats and oils

1977 ◽  
Vol 11 (1) ◽  
pp. 109-111
Author(s):  
N. A. Dmitrichuk ◽  
V. G. Shmulovich ◽  
A. I. Tentsova ◽  
V. I. Gol'denberg
Keyword(s):  
Thermal Treatment ◽  
Fats And Oils ◽  
The Stability

scholarly journals Studies on the Stability of Fried Plantain Chips

1969 ◽  
Vol 53 (1) ◽  
pp. 67-74
Author(s):  
M. A. González ◽  
E. Díaz Negrón ◽  
A. R. Sandoval
Keyword(s):  
Shelf Life ◽  
Corn Oil ◽  
Fats And Oils ◽  
Cottonseed Oil ◽  
Deep Fat Frying ◽  
Intermediate Group ◽  
Vegetable Shortening ◽  
The Rich ◽  
The Stability ◽  
General Appearance

The stability of plantain chips has been studied. Five commercial brands of fats and oils, including a mixture of hydrogenated vegetable shortening and lard, were used in the deep-fat frying of plantain chips. The stability of the end product was determined by chemical analysis and organoleptic tests. The results obtained from these experiments indicate that the plantain chips fried in hydrogenated vegetable shortening have the highest stability, but lack the rich flavor, good color, and an acceptable general appearance. The plantain chips deep-fat fried in corn oil, lard, and cottonseed oil, although they have very short shelf-life, have a rich flavor, good color, and a highly acceptable general appearance. The mixture of hydrogenated vegetable shortening and lard produces an intermediate group. The plantain chips fried in this medium have the high stability due to the hydrogenated vegetable shortening and the rich flavor and color that the lard imparts. The shelf-life of the plantain chips is increased when a mixture of antioxidants and salt is used for seasoning. This effect is obtained irrespective of the fat or oil used for deep-fat frying.

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