Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during
production and storage. For several decades, many researchers have tried to understand …

A detailed composition analysis was performed for 22 diverse oils and fats and included
determination of tocopherols (α, γ and δ), β-carotene, chlorophyll, total phenolic compounds …

Extraction of oil from Portulaca oleracea seeds via supercritical fluid was carried out for the
first time. Response surface methodology was applied to evaluate the effect of operating …

Present study includes evaluation of fatty acid composition, tocols profile, and oxidative
stability of some fully refined edible oils. Fully refined sunflower, soybean, corn, hazelnut …

The aim of this study was to compare the oxidative stability of linseed oil using the pressure
differential scanning calorimetry (PDSC) and Rancimat methods, and to determine the …

Cold‐pressed linseed and camelina oils have been available on the global market for many
years. They are known for their high contents of polyunsaturated fatty acids (PUFAs), mainly …

Enzymatically synthesized hexyl (C6) and palmitoyl (C16) esters of sinapic acid were
incorporated into microencapsulated flaxseed oil as antioxidants. The antioxidant activity …

Seven mango seeds of Ivorian varieties, that is, Amelie, Kent, Keitt, Brooks, Palmer, Dadiani,
and Djakoumankoun were collected from Northern Ivory Coast as wastes from local …

Iron and zinc are involved in various functions and their deficiency may lead to several
health issues. Fortification of these micronutrients in food is considered as the most effective …

Monitoring walnut oxidation is essential to control walnut quality during storage. An
accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut …