scholarly journals Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

2019 ◽  
Vol 56 (3) ◽  
pp. 1155-1164 ◽  
Author(s):  
Talita A. Comunian ◽  
Luísa F. Favaro ◽  
Marcelo Thomazini ◽  
Eliria M. J. A. Pallone ◽  
Paulo José do Amaral Sobral ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Phenolic Compound ◽  
Freeze Drying ◽  
Sinapic Acid ◽  
Echium Oil

Protective effect of hydroxytyrosol and rosemary extract in a comparative study of the oxidative stability of Echium oil

2019 ◽  
Vol 290 ◽  
pp. 316-323 ◽  
Author(s):  
Celia Bañares ◽  
Diana Martin ◽  
Guillermo Reglero ◽  
Carlos F. Torres
Keyword(s):  
Comparative Study ◽  
Protective Effect ◽  
Oxidative Stability ◽  
Rosemary Extract ◽  
Echium Oil

Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds

RSC Advances ◽  
2015 ◽  
Vol 5 (57) ◽  
pp. 45878-45887 ◽  
Author(s):  
Cecilia L. Salcedo ◽  
Mónica A. Nazareno
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Thermal Oxidation ◽  
Phenolic Compound

This study reports the shift of phenolic compound role from antioxidant to prooxidant in the thermal oxidation of ground walnuts and almonds.

Quality characteristics of red fruits fresh and after lyophilization

2021 ◽  
Vol 67 (4) ◽  
pp. 3657-3664
Author(s):  
Emőke Topa ◽  
Loránd Alexa ◽  
Andrea Varga-Kántor ◽  
Béla Kovács ◽  
Nikolett Czipa
Keyword(s):  
Vitamin C ◽  
Phenolic Compound ◽  
Freeze Drying ◽  
Quality Characteristics ◽  
Matter Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Flavonoid Content ◽  
Total Phenolic Compound ◽  
Fresh State

In our work, the quality characteristics and nutritional parameters of red fruits were examined in their fresh state and after lyophilization. The purpose of the comparison was to assess the effect of freeze drying on these fruits. The elemental and dry matter content of fresh fruits was determined, and the changes in their total phenolic compound and flavonoid content, as well as their vitamin C and acid content. A slight increase in the total phenolic compound and flavonoid content and a smaller decrease in the vitamin C content were observed, while the quantity of total acids was reduced in the sample to almost one-third after lyophilization.

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

2017 ◽  
Vol 237 ◽  
pp. 948-956 ◽  
Author(s):  
Talita A. Comunian ◽  
Isabela Elias Chaves ◽  
Marcelo Thomazini ◽  
Izabel Cristina Freitas Moraes ◽  
Roselayne Ferro-Furtado ◽  
...  
Keyword(s):  
Sinapic Acid ◽  
Echium Oil

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

2020 ◽  
Vol 122 (11) ◽  
pp. 2000118
Author(s):  
Dasha Mihaylova ◽  
Vanya Gandova ◽  
Ivelina Deseva ◽  
Steffi Tschuikowa ◽  
Sebastian Schalow ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Arrhenius Equation ◽  
Equation Modeling ◽  
Stability Evaluation ◽  
Echium Oil ◽  
Natural Preservative

Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

2003 ◽  
Vol 217 (2) ◽  
pp. 110-114 ◽  
Author(s):  
Anna Koski ◽  
Satu Pekkarinen ◽  
Anu Hopia ◽  
Kristiina W�h�l� ◽  
Marina Heinonen
Keyword(s):  
Oxidative Stability ◽  
Acid Derivative ◽  
Rapeseed Oil ◽  
Sinapic Acid
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