scholarly journals Inhibition of lipid autoxidation by vegetable waxes

2020 ◽  
Vol 11 (7) ◽  
pp. 6215-6225
Author(s):  
Fabio Valoppi ◽  
Nabil Haman ◽  
Giovanna Ferrentino ◽  
Matteo Scampicchio
Keyword(s):  
Lipid Oxidation ◽  
Linseed Oil ◽  
Lipid Autoxidation ◽  
Kinetics Of ◽  
Vegetable Waxes

This study aims to evaluate the effect of vegetable waxes on the kinetics of lipid oxidation of linseed oil.

Effect of emulsifiers on linseed oil emulsion structure, lipolysis and oxidation during in vitro digestion

2020 ◽  
Vol 11 (11) ◽  
pp. 10126-10136
Author(s):  
Sophie Lamothe ◽  
Émilie Jolibois ◽  
Michel Britten
Keyword(s):  
Lipid Oxidation ◽  
Structural Changes ◽  
Linseed Oil ◽  
In Vitro Digestion ◽  
Oil Emulsion

The type of emulsifier determines the structural changes of emulsions, lipolysis and lipid oxidation during in vitro digestion.

scholarly journals Kinetics of chronic inflammation in Nile tilapia fed n‑3 and n‑6 essential fatty acids

2013 ◽  
Vol 48 (3) ◽  
pp. 313-319 ◽  
Author(s):  
Róberson Sakabe ◽  
Flávio Ruas de Moraes ◽  
Marco Antonio de Andrade Belo ◽  
Fabiana Pilarski ◽  
Julieta Rodini Engrácia de Moraes
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Giant Cell ◽  
Nile Tilapia ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Cell Formation ◽  
Giant Cell Formation ◽  
Kinetics Of ◽  
Macrophage Accumulation

The objective of this work was to investigate the effect of dietary supplementation with essential fatty acids on the kinetics of macrophage accumulation and giant cell formation in Nile tilapia (Oreochromis niloticus). The supplementation sources were soybean oil (SO, source of omega 6, n‑6) and linseed oil (LO, source of omega 3, n‑3), in the following proportions: 100% SO; 75% SO + 25% LO; 50% SO + 50% LO; 25% SO + 75% LO; and 100% LO (four replicates per treatment). After a feeding period of three months, growth performance was evaluated, and glass coverslips were implanted into the subcutaneous connective tissue of fish, being removed for examination at 2, 4, 6, and 8 days after implantation. Growth performance did not differ between treatments. Fish fed 100% linseed oil diet had the greatest macrophage accumulation and the fastest Langhans cell formation on the sixth day. On the eighth day, Langhans cells were predominant on the coverslips implanted in the fish feed 75 and 100% linseed oil. n‑3 fatty acids may contribute to macrophage recruitment and giant cell formation in fish chronic inflammatory response to foreign body.

Thermal cure kinetics of epoxidized linseed oil with anhydride hardener

2011 ◽  
Vol 107 (3) ◽  
pp. 989-998 ◽  
Author(s):  
Arunjunai Raj Mahendran ◽  
Günter Wuzella ◽  
Andreas Kandelbauer ◽  
Nicolai Aust
Keyword(s):  
Linseed Oil ◽  
Cure Kinetics ◽  
Thermal Cure ◽  
Kinetics Of ◽  
Epoxidized Linseed Oil

scholarly journals The crystallization of metal soaps and fatty acids in oil paint model systems

2016 ◽  
Vol 18 (16) ◽  
pp. 10896-10905 ◽  
Author(s):  
Joen J. Hermans ◽  
Katrien Keune ◽  
Annelies van Loon ◽  
Piet D. Iedema
Keyword(s):  
Fatty Acids ◽  
Crystallization Kinetics ◽  
Linseed Oil ◽  
Model Systems ◽  
Oil Painting ◽  
Metal Soaps ◽  
Kinetics Of

We have studied the solubility and crystallization kinetics of metal soaps and fatty acids in linseed oil to help understand an important issue in oil painting conservation.

Kinetic study of lipid oxidation in roasted coffee

1998 ◽  
Vol 4 (1) ◽  
pp. 67-73 ◽  
Author(s):  
M.D. Ortolá ◽  
C.L. Gutiérrez ◽  
A. Chiralt ◽  
P. Fito
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Oxidation Process ◽  
Storage Temperature ◽  
Important Change ◽  
Second Step ◽  
Initiation Mechanism ◽  
Experimental Values ◽  
Second Period ◽  
Kinetics Of

The kinetics of lipid oxidation in ground roast Arabica coffee from Colombia stored under different conditions were studied. Rancidity was controlled by the analysis of the peroxide value at 30-day intervals. The influence of moisture content (26 and 43 g/kg), storage temperature (5, 25 and 35 °C) and packaging conditions (with non-sealed bags, under vacuum, 35 mbar, and packed under CO2 atmosphere) on the kinetics was determined. Experimental values were fitted with a kinetic model for the mechanism of lipid oxidation. Lipid oxidation is described by two steps, which implies a monomolecular and a bimolecular initiation mechanism for the first and second period respectively. The kinetic constants showed that the plastificant effect of water and CO2 lead to an important change in the reactants' mobility within the temperature range. However, the rise in moisture content seems to protect the product from formation of the peroxide. Furthermore, this effect is more important in the second step of the oxidation process.

scholarly journals Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

2016 ◽  
Vol 16 ◽  
pp. 5-10 ◽  
Author(s):  
Charles Odilichukwu R. Okpala ◽  
Gioacchino Bono ◽  
Michele Luca Geraci ◽  
Giacomo Sardo ◽  
Sergio Vitale ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Peroxide Value ◽  
Oxidation Kinetics ◽  
Kinetics Of ◽  
Iced Storage
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