Search results for "Peroxide value"
showing 10 items of 13 documents
Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets
2020
Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 ±
Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage
2017
8 páginas, 3 figuras, 2 tablas
Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley ( Petroselinum crispum ) seed oil
2018
Abstract Cold pressed parsley seed oil gained special interest for the development of new functional foods. Similar to other edible oils it needs protection against oxidation. The present study evaluated the protective effects of anthocyanins extracted from outer skins of red onion on parsley seed oil. The natural extract-oil samples and control have been subjected to storage at 45 °C for 10 days. The results of thermal analysis by DSC showed an optimal concentration of anthocyanins of 3 mL/100 g oil. Kinetic studies using the Ozawa-Flynn-Wall and Kissinger-Akahira-Sunose methods were performed on the sample optimally prepared. The results regarding the activation energy indicated improved …
Characteristics of Wild Pear ( Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil
2017
The observed high consumer demand for edible oils with high oxidative stability resulted in notable efforts to investigate wild plants as new sources of oils and fats. In this context, the fatty acid profile, total tocopherols, tocotrienols and phenolic compounds, as well as oxidative stability parameters such as peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT), anisidine value (AnV), and kinetic parameters of wild pear (Pyrus glabra Boiss.) seed oil as a novel source of edible oil were investigated. In addition, the oil-in-water emulsion was prepared from wild pear seed oil. Considering the fatty acid profile, linoleic (56.8±1.4g/100 g oil) and oleic acid (27.4±0.6 g/10…
Development of Methods for the Evaluation of Olive Oil Oxidation
2012
In this work, the chemical changes produced in an EVOO sample, both in the presence and absence of its phenolic fraction during an accelerated ageing treatment have been studied. The changes produced in phenolic compound concentrations, jointly with the changes observed in free acidity, peroxide value, UV absorbance, fatty acid composition, OSI and T content, were monitored. In addition, transformation of phenolic compounds during the accelerated ageing treatment in EVOO samples with phenolic fraction was also studied.
Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Ev…
2021
This study shows a pilot scale protocol aimed to obtain an omega 3-enriched oil after the processing of farmed gilthead sea bream viscera (SBV)
Oxidative stability of virgin olive oils
2001
An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K-232, and K 270 values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at temperatures ranging from a mean of 6degreesC in winter to 12degreesC in summer. A subsample was also oven-tested at 75degreesC and then analyzed on a weekly basis using the same oxidative parameters. The less ripe the olives (harvested in the same area, during 1 mon), the more resistant the olive oils were to forced oxidation. The amount of total phen…
Determination of edible oil parameters by near infrared spectrometry
2006
Abstract A chemometric method has been developed for the determination of acidity and peroxide index in edible oils of different types and origins by using near infrared spectroscopy (NIR) measurements. Different methods for selecting the calibration set, after an hierarchical cluster analysis, were applied. After discrimination of olive oils from maize, seed and sunflower, the prediction capabilities of partial least squares (PLS) multivariate calibration of NIR data were evaluated. Several preprocessing alternatives (first derivative, multiplicative scatter correction, vector normalization, constant offset elimination, mean centering and standard normal variate) were investigated by using…
Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
2009
Chemical changes produced in an extra virgin olive oil sample in the presence (EVOO) and absence (EVOOP) of its phenolic fraction during an accelerated storage treatment at 60 degrees C up to 7 weeks were studied. Modifications in phenol content, as well as changes in several quality parameters (free acidity, peroxide value, UV absorbance, fatty acid composition, oxidative stability index, and tocopherol content) were also evaluated under the same storage conditions and compared to those of the same sample deprived of phenolic compounds. When the phenolic extract of the EVOO was studied, a decrease of the antioxidants first present in the sample and an increase of the oxidized products were…
Ozonated Water, Ozonated Water, Ozonated Oil and its Products
2018
Most of us are aware that ozone is basically a treatment of pure oxygen and its effect on the human body is even better. As our human body is made up of 70% of water, we used ozone in many different way, one of them is what we know as ozonated water. As ozone when mix in water it diluted thoroughly and highly purifies the water, as it is soluble in water. It maintain its tri-oxygen identity. Biological Properties of Ozonated Water: • It kills viruses, bacteria, fungi and algae on contact. • It breakdown harmful synthetic chemicals into less dangerous molecules. • It purifies the blood by rupturing the cell wall of the microorganisms. …