scholarly journals Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4079 ◽  
Author(s):  
Jingnan Chen ◽  
Dami Li ◽  
Guiyun Tang ◽  
Jinfen Zhou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Loss Rate ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Higher Temperature ◽  
The Stability ◽  
Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

scholarly journals Evaluation Method of Thermal Oxidation Stability for Fatty Acids

1988 ◽  
Vol 37 (1) ◽  
pp. 23-27
Author(s):  
Haruo HIRAYAMA ◽  
Tateo MURUI ◽  
Kenichi UEMURA ◽  
Yasuhiko KUROTA ◽  
Hisashi KUROKAWA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Thermal Oxidation ◽  
Evaluation Method ◽  
Oxidation Stability ◽  
Thermal Oxidation Stability

scholarly journals Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ana Malvis ◽  
Peter Šimon ◽  
Tibor Dubaj ◽  
Alexandra Sládková ◽  
Aleš Ház ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Thermal Processing ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Heating Rates ◽  
Scanning Calorimetry

The use of olive oil with cooking purposes, as final seasoning or within cooked foods is increasing worldwide due to its numerous nutritional and health benefits. These attributes are mainly determined by olive oil chemical composition, which can be altered after thermal processing, oxidation processes, or incorrect practices. For this reason, and due to the numerous factors which have influence in olive oil quality, the correct chemical characterization is highly relevant. In this study, fatty acid composition of four extra virgin olive oil (EVOO) varieties was studied. The major fatty acid (FA) determined was oleic acid (77.1% on average), followed by palmitic (11.5% on average). In addition, thermal oxidation behaviour of the four EVOO samples was studied as an indicator of their quality and stability during thermal processing. This was performed through differential scanning calorimetry (DSC) from a temperature of 40°C at six different heating rates in the range of 0.5–10°C min−1. DSC records showed the same pattern and a small shoulder in the thermo-oxidation peak was present for all samples and all heating rates. The presence of initial and final oxidation products (by monitoring K232 and K270 values, respectively) was discarded according to the International Olive Council method.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

Effects of crystal planes of ZnO nanocrystal on crystalline, thermal and thermal-oxidation stability of iPP

2021 ◽  
Vol 28 (5) ◽  
Author(s):  
Jianqi Yao ◽  
Faliang Luo ◽  
Jie Mao ◽  
Yuting Li ◽  
Xiaolei Sun ◽  
...  
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Stability ◽  
Thermal Oxidation Stability ◽  
Zno Nanocrystal

scholarly journals The results of the research of motor oils by the method of predicting indicators of thermal-oxidation stability

2019 ◽  
Vol 1399 ◽  
pp. 055055
Author(s):  
Yu N Bezborodov ◽  
N N Lysyannikova ◽  
A A Kirpichenko ◽  
A V Lysyannikov ◽  
M A Kovaleva ◽  
...  
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Stability ◽  
Motor Oils ◽  
Thermal Oxidation Stability

scholarly journals Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Hamza El Moudden ◽  
Yousra El Idrissi ◽  
Chakir El Guezzane ◽  
Walid Belmaghraoui ◽  
Adil El Yadini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Physicochemical Characterization ◽  
Carotenoid Content ◽  
Chemical Compositions ◽  
Chlorophyll Contents ◽  
Chemical Profiling ◽  
Olive Oils

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.

Thermal-oxidation stability of jet fuels in a two-phase closed system

2009 ◽  
Vol 45 (2) ◽  
pp. 115-121
Author(s):  
G. N. Kishkilev ◽  
V. A. Astaf’ev ◽  
A. V. Isaev ◽  
M. I. Fakhrutdinov
Keyword(s):  
Thermal Oxidation ◽  
Closed System ◽  
Oxidation Stability ◽  
Jet Fuels ◽  
Two Phase ◽  
Thermal Oxidation Stability
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