Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds

2017 ◽  
Vol 233 ◽  
pp. 125-134 ◽  
Author(s):  
Talita A. Comunian ◽  
Raheleh Ravanfar ◽  
Inar Alves de Castro ◽  
Robin Dando ◽  
Carmen S. Favaro-Trindade ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Ionic Gelation ◽  
Echium Oil ◽  
Oil Emulsions

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.

Microencapsulation and oxidative stability of spray-dried fish oil emulsions

2003 ◽  
Vol 20 (5) ◽  
pp. 675-688 ◽  
Author(s):  
S. A. Hogan ◽  
E. D. O'Riordan ◽  
M. O'Sullivan
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Dried Fish ◽  
Oil Emulsions ◽  
Spray Dried

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

Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions

2015 ◽  
Vol 92 (8) ◽  
pp. 1093-1102 ◽  
Author(s):  
Jianhua Yi ◽  
Wenbin Dong ◽  
Zhenbao Zhu ◽  
Ning Liu ◽  
Yong Ding ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Surfactant Concentration ◽  
Walnut Oil ◽  
Oil Emulsions ◽  
Stability Of Water

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.

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