0000000000769858

AUTHOR

Javad Tavakoli

showing 3 related works from this author

Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khi…

2018

Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)-unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg−1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert-butyl hydroquinone (TBHQ) (100 mg kg−1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene value…

Unsaponifiable matterfood.ingredientTocotrienolGeneral Chemical Engineering010401 analytical chemistryOrganic Chemistry04 agricultural and veterinary sciencesAntioxidant compoundTotal polar compound040401 food science01 natural sciencesSoybean oil0104 chemical scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodchemistryUnsaponifiableConjugated diene valueChemical Engineering (all)Pistacia khinjukTocotrienolFood scienceKolkhoung hull oilJournal of the American Oil Chemists' Society
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Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicro…

2018

International audience; The impact of continuous and pulsed ultrasound pre-treatments (15, 30 and 45 min) followed by conventional hydrodistillation on the characteristics of extracted essential oils (EOs) from dried leaves of Aloysia citriodora Palau was evaluated for the first time. Chemical composition of EOs, antibacterial and antioxidant activities, as well as the contents in heavy metals (iron, copper, lead, arsenic, and cadmium) were determined. Pretreating the leaves with ultrasound (continuous and pulsed), before hydrodistillation, resulted in shorter extraction time (93.81–121.16 min) and higher extraction yields (2.8 (v/w) %) (p < 0.05), compared to the non-sonicated leaves (extr…

[SDV.BIO]Life Sciences [q-bio]/BiotechnologyAntioxidant[SDV]Life Sciences [q-bio]medicine.medical_treatmentchemistry.chemical_elementBioengineeringAloysia citriodora Palau01 natural sciencesApplied Microbiology and BiotechnologyBiochemistryHydrodistillationEssential oillaw.invention0404 agricultural biotechnologylawBotanymedicine[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringChemical compositionEssential oilArsenicCadmiumContinuous ultrasound-assisted extractionChromatographyAloysiabiology010405 organic chemistryChemistry[SDE.IE]Environmental Sciences/Environmental EngineeringExtraction (chemistry)04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food science0104 chemical sciencesPulsed ultrasound-assisted extraction[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Chemical properties and oxidative stability of Arjan ( Amygdalus reuteri ) kernel oil as emerging edible oil

2017

The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as …

Saponification valueHot TemperatureAntioxidantFood Handlingmedicine.medical_treatmentIodine valuechemistry.chemical_compound0404 agricultural biotechnologymedicinePlant OilsFood scienceTocopherolchemistry.chemical_classificationWaxfood and beveragesFatty acid04 agricultural and veterinary sciences040401 food scienceOxidative StressOleic acidchemistryPolyphenolvisual_artTerminaliavisual_art.visual_art_mediumOxidation-ReductionFood ScienceFood Research International
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