Search results for " Oil"

Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits

2015

Abstract The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable. An emulsion of sunflower oil, water and a cellulose ether was employed to replace all the conventional fat in a short dough recipe. The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the cellulose was also evaluated. The compliance…

Identification of lipid binders in paintings by gas chromatography

2001

Abstract The influence of the presence and the type of pigments in the lipid binding media of paintings were studied by gas chromatography with flame ionization detector. The drying oils were linseed stand oil, poppy oil and sunflower oil, and the pigments studied were cadmium red, cobalt blue, tin white, lead white, chalk and plaster of Paris, commonly used in paintings. The results indicate that the stearic/palmitic ratio and the presence of pigments are quite stable during ageing. However, some differences in the oleic acid/palmitic acid ratio were found, depending on the type of pigment present in the lipid binding media. These variations are related to the drying effect of the pigments…

Congener profile, occurrence and estimated dietary intake of dioxins and dioxin-like PCBs in foods marketed in the Region of Valencia (Spain).

2011

During 2006-2008, a monitoring program was conducted on 29 target compounds, including PCDD/Fs and dl-PCBs, comprising 150 randomly collected individual food samples marketed in the Region of Valencia, Spain, grouped into 8 categories (vegetables, cereals, fats and oils, eggs, milk and dairy products, fish products, meat and meat products and fish oil). For PCDD/Fs, the highest frequency of detection corresponds to 1,2,3,4,6,7,8-HpCDD, OCDD, 2,3,4,7,8-PeCDF; and PCBs 118, 105 and 156 were the more frequent dl-PCBs. The food groups presenting higher contamination, expressed as toxic equivalents (WHO-TEQs), were fish oil (6.38 pg WHO-TEQ g(-1)fat), fish (1.21 pg WHO-TEQ g(-1)w.w.) and milk an…

Evaluation of Chemical Composition of Essential Oils Derived from Different Pelargonium Species Leaves

2019

Abstract Plants have been used for their aromatic and medicinal purposes for centuries. The genus Pelargonium contains about 250-280 species and cultivated around the world for the production of essential oils and absolutes. Pelargonium species are remarkable for their odour diversity, from fresh, lemon and minty scent, through floral, rose, fruity up to spicy and camphoreous smell as well as many health beneficial properties, that is why their essential oils are widely used in perfume, cosmetic, food and pharmaceutical industries. The aim of this study was to determine variability in populations of Pelargonium genus by evaluating their differences in quantitative and qualitative essential …

CHARACTERIZATION OF LEAF ESSENTIAL OIL COMPOSITION OF HOMOZYGOUS AND HETEROZYGOUS Citrus clementina HORT. EX TAN. AND OF ITS ANCESTORS

2009

Anti-Listeria activity of citrus essential oils in a fresh ovine cheese

2023

The aim of this study was to evaluate the anti-Listeria activity of essential oils (EOs) extracted from the peel of lemons, oranges and tangerines in a fresh cheese produced with pasteurized ewe’s milk. Four cheesemaking trials were performed at the pilot plant scale level, including one control production without the addition of EOs and three experimental productions obtained by the addition of 200 μL/L of each EOs to milk. Before the addition of EOs, the milk of all trials was inoculated with 107 CFU/mL of the starter cultures (Lactococcus lactis NT1 and NT5) and 104 CFU/mL of pathogenic bacteria (Listeria monocytogenes ATCC19114). Plate counts confirmed the dominance of the starter cultu…

Effects of Citrus essential oils on weed emergence and on soil microorganisms

2017

Weed invasion is a major problem for agricultural productivity since causes economic and environmental damages. Weed control can be achieved through chemical, mechanical, biological and cultural means. Although synthetic herbicides are effective for weed control, they have a negative impact on soil and the environment. Therefore, it is important to develop alternative means that are in the meanwhile effective and ecofriendly. EOs are commonly used for bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic applications. Citrus EOs are the most widely used in the world for many purposes. Moreover, some studies have recently investigated their potential as h…

Current and Potential Use of Citrus Essential Oils

2013

Since the Middle Ages, citrus essential oils (EOs) have been widely used for their bactericidal, virucidal, fungicidal, antipara- sitical, insecticidal, medicinal and cosmetic proprieties. Also nowadays, they find important applications in pharmaceutical, sanitary, cosmetic, agricultural and food industries. The best method to extract EOs from citrus plant tissue is steam distillation because of a vari- ety of extracted volatile molecules such as terpenes and terpenoids, phenol-derived aromatic components and aliphatic components. In vitro physicochemical assays classify most of them as antioxidants.

Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

2021

The chemical composition of three Citrus limon oils: lemon essential oil (LEO), lemon terpenes (LT) and lemon essence (LE), and their influence in the virulence factors production and motility (swarming and swimming) of two Pseudomonas aeruginosa strains (ATCC 27853 and a multidrug-resistant HT5) were investigated. The main compound, limonene, was also tested in biological assays. Eighty-four compounds, accounting for a relative peak area of 99.23%, 98.58% and 99.64%, were identified by GC/MS. Limonene (59–60%), γ-terpinene (10–11%) and β-pinene (7–15%) were the main compounds. All lemon oils inhibited specific biofilm production and bacterial metabolic activities into biofilm in a dose-dep…

Interdonato lemon from Nizza di Sicilia (Italy): chemical composition of hexane extract of lemon peel and histochemical investigation

2015

Considering that the determination of authenticity and of the geographical origin of food is a very challenging issue, in this study we studied by means of histological and histochemical analyses the famous Sicilian lemon known as ‘Interdonato Lemon of Messina PGI’. Since the protected geographical indication Interdonato lemon of Messina possesses high organoleptic properties, the composition of the hexane extract of lemon peel was determined by HRGC and HRGC–MS analyses and compared with that of lemon of different cultivars. The results obtained are informative of the oil’s quality and explain the variation of the lemon essential oil composition. Given the fundamental economic implications…