Chemical characterization and oxidative stability of seeds
FULL LENGTH ARTICLE Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco S. Gharby a,*, H. Harhar a,*, Z. Bouzoubaa b, A. Asdadi c, A. El Yadini d, Z. Charrouf a a Laboratoire de Chimie des Plantes et de Synthe`se Organique et Bioorganique, Faculte ´des Sciences, Universite Mohammed V, BP 1014 Rabat, Morocco
In this study, profiles of chemical characterization, oxidative stability, and in vitro antioxidant capacity of sesame oils obtained from supercritical and subcritical techniques and conventional methods are studied and compared.
Chemical Characterization and Oxidative Stability
This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four types of monounsaturated fatty acids, and four types of polyunsaturated fatty acids.
The sesame seed oil is more resistive to oxidation than nigella and cactus, but similar to that of olive and argan oils. A combination of several compounds is likely to be responsible for the good oxidative stability of sesame seed oil (Sabah El Khier et al., 2008, Lee et al., 2008).
Chemical Composition, Oxidative Stability and Antioxidant
The effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and composition of its oil was investigated. The seeds were subjected to light, medium and high roasting intensities. Oil samples were subjected to high-temperature storage at 60 °C for 30 days and evaluated for oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and ...
Seed oil of Castor bean (Ricinus communis L) grown in Morocco were analyzed for their main chemical composition and for their oxidative stability.
Oxidative Stability of Selected Edible Oils
Oxidative stability of all oils after 12 months of storage decreased by about 30%. The thermostat test and Rancimat PV = 10 were determined in corn germ oil as the slowest and in rice bran oil the fastest (highest initial PV). The oxidative stability of the analyzed oils probably also depended on the different content of pro- and antioxidant compounds.
The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/100 g), with predominant insoluble fiber (35.07 g/100 g).
Chemical characterization and oxidative stability of the
Chemical characterization and oxidative stability of the oils from three morphotypes of Mauritia flexuosa L.f, from the Peruvian By Pedro G. Vásquez-Ocmín,a* Luis Freitas Alvarado,a Víctor Sotero Solís,a Rosángela Paván Torresb band Jorge Mancini-Filho
The sesame seed oil is more resistive to oxidation than nigella and cactus, but similar to that of olive and argan oils. A combination of several compounds is likely to be responsible for the good oxidative stability of sesame seed oil (Sabah El Khier et al., 2008, Lee et al., 2008).
Chemical characterization and oxidative stability of seeds
FULL LENGTH ARTICLE Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco S. Gharby a,*, H. Harhar a,*, Z. Bouzoubaa b, A. Asdadi c, A. El Yadini d, Z. Charrouf a a Laboratoire de Chimie des Plantes et de Synthe`se Organique et Bioorganique, Faculte ´des Sciences, Universite Mohammed V, BP 1014 Rabat, Morocco
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Chemical characterization and oxidative stability
Seed oil of Castor bean (Ricinus communis L) grown in Morocco were analyzed for their main chemical composition and for their oxidative stability.
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Chemical characterization and antioxidant potential
The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/100 g), with predominant insoluble fiber (35.07 g/100 g).
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Chemical characterization and oxidative stability
Seed oil of Castor bean (Ricinus communis L) grown in Morocco were analyzed for their main chemical composition and for their oxidative stability. Gas chromatography revealed that the major fatty
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Chemical Characterization and Oxidative Stability
Abstract. This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four types of monounsaturated fatty acids, and four types of polyunsaturated fatty acids.
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Physico-chemical Characteristics and Oxidative Stability
Naima Al-Kharousi. Ministry of Regional Municipalities and Water Resources, P. O. Box 461, Muscat 112, Oman; Other articles by this author: De Gruyter Online Google Scholar / Moha
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Quality Characterization and Oxidative Stability
camellia seed oil. The effects of roasting include the assurance that the camellia seed oil so produced will comply with the relevant governmental health codes and standards and have a longer shelf life. Key words: camellia seed oil, roast, Rancimat test, oxidative stability
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Physicochemical Characterization and Oxidative
The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier.
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Characterization of Medium-Chain Triacylglycerol (MCT
Characterization of Medium-Chain Triacylglycerol (MCT)-Enriched Seed Oil from Cinnamomum camphora (Lauraceae) and Its Oxidative Stability
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Chemical Characterization and Oxidative Stability
This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four types of monounsaturated fatty acids, and four types of polyunsaturated fatty acids.
GET PRICEComparison of the oxidative stability of soybean
Bensmira M, Jiang B, Nsabimana C, Jian T. Effect of lavender and thyme incorporation in sunflower seed oil on its resistance to frying temperatures. Food Res Intern. 2007 [Google Scholar] Carmona MÁ, Lafont F, Jiménez-Sanchidrián C, Ruiz JR. Raman spectroscopy study of edible oils and determination of the oxidative stability at frying
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Composition and oxidative stability of oil from Salvia
This study evaluated the influence of the extraction method on the composition, quality and oxidation stability of chia seed oil. Commercial chia seeds were purchased from a local market and oils were obtained using various methods: Classical Soxhlet extraction using hexane and acetone, supercritical fluid extraction with CO 2 at 70 and 90°C, and screw‐pressing from native seeds (cold
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Triacylglycerol composition, physico-chemical
1. Lipids Health Dis. 2015 Oct 29;14:138. doi: 10.1186/s12944-015-0140-0. Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends.
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Physical‐chemical characteristics and oxidative stability
The seeds were separated. The seed oil was isolated and its physical and chemical characteristics were determined. Parameters that characterize the seed and quality of the oil were examined, including fatty acid composition, oxidative stability under different storage conditions, and radical‐scavenging activity. The fatty acid composition was
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Chemical Composition, Physicochemical Characteristics,
The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium.
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Triacylglycerol composition, physico-chemical
1. Lipids Health Dis. 2015 Oct 29;14:138. doi: 10.1186/s12944-015-0140-0. Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends.
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CHARACTERISATION AND OXIDATIVE STABILITY OF
polymerisation by up to 48 hours in Brown Flax seed oil. Pomegranate oil showed a high resistance to oxidation, and was blended into other speciality oils at 1%. Pomegranate oil increased the oxidative stability of Yangu oil at 18oC. The addition of Pomegranate oil to Wheat germ oil at 60oC, decreased the peroxide content by 10%. In Manketti
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Comparison of the oxidative stability of soybean
Bensmira M, Jiang B, Nsabimana C, Jian T. Effect of lavender and thyme incorporation in sunflower seed oil on its resistance to frying temperatures. Food Res Intern. 2007 [Google Scholar] Carmona MÁ, Lafont F, Jiménez-Sanchidrián C, Ruiz JR. Raman spectroscopy study of edible oils and determination of the oxidative stability at frying
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Chemical Characterization of the Omega-3-Rich Njangsa
Goals / Objectives The goal of this proposed study is to physically and chemically characterize njangsa seed oil (NSO) and investigate its oxidative stability under different experimental conditions for possible pharmaceutical and food applications. The oxidative stability of the oil will be further enhanced by the incorporation of antioxidants into the oil.
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Physico-Chemical Properties and Oxidative Stability
The analysis of physico-chemical parameters indicated that all samples of plum seed oil have an exceptional quality. Schaal oven test indicated that the fixed oil of plum seed exhibited satisfactory oxidative stability at moderate storage temperatures (up to 65 C). The composition of phenolic
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Chemical composition and oxidative evolution of Sacha
The flour and oil from the seeds are traditionally consumed by the Indians of Peru to prepare various meals. Because it is not a cultivated crop, comprehensive studies on the nutri-tional value of Sacha Inchi seeds have only recently been of interest. The Chemical characterization has shown that the seeds have high protein (33%) and
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Impacts of Refining and Antioxidants on the Physico
Compositional analyses of seeds from two cultivars (Mateera and Sugar baby) was performed to evaluate their suitability as oilseeds. Watermelon seeds and kernels contained 21.9–25.5 % and 38.9–46.9 % oil of exceptionally high quality. The crude oil was expelled with a screw press and then refined to obtain a odor free and colorless oil.
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