Article
Chemistry, Multidisciplinary
Flavio S. Michels, Pablo J. Goncalves, Valter A. Nascimento, Samuel L. Oliveira, Heberton Wender, Anderson R. L. Caires
Summary: In this study, naked gold nanoparticles (AuNPs) were successfully grown on sunflower oil as a host medium. It was found that AuNPs negatively affected the oxidative stability of the vegetable oil and exponentially reduced the induction period with an increase in AuNPs concentration. This study highlights the importance of considering the quality of vegetable oils used to host metal nanoparticles.
Article
Food Science & Technology
Yashi Srivastava, Barinderjit Singh, Brahmeet Kaur, Mohammed Ubaid, Anil Dutt Semwal
Summary: The thermal degradation kinetics of flaxseed oil and moringa oil blends with different oils were studied. The results showed that there were no significant differences in specific gravity, density, and refractive index of the blends, but rancidity parameters showed opposite variations. FTIR spectra showed specific absorption bands. The kinetic degradation of the oil blends was described by the relationship between oxidative stability index and temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Chemistry, Applied
Simran Sharma, S. Chakkaravarthi, Bhaswati Bhattacharya
Summary: Eggplant peel-based nanoemulsions were developed to extend the oxidative stability of soybean oil. These nanoemulsions exhibited high stability, controlled release of polyphenols, and better oxidation resistance compared to pure soybean oil and commercial soybean oil.
Article
Food Science & Technology
Ali Dini, Soudeh Khanamani Falahati-pour, Hassan Hashemipour
Summary: This study investigated the oxidation kinetics of different varieties of pistachio oil using various extraction methods. The results showed that the stability of pistachio oil is mainly influenced by intrinsic antioxidants rather than the composition of fatty acids.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Celia Banares, Assamae Chabni, Guillermo Reglero, Carlos F. Torres
Summary: The oxidative stability of microalgae oil and its glycerolysis product has been studied using accelerated oxidation methods. Microalgae oil shows higher stability compared to fish and vegetable oils. Supercritical rosemary extract exhibits good antioxidant effect in microalgae oil, but less protection in the glycerolysis product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Gilbert Rodriguez, Giacomo Squeo, Lorenzo Estivi, Soledad Quezada Berru, Dianeth Buleje, Francesco Caponio, Andrea Brandolini, Alyssa Hidalgo
Summary: Although the antioxidant capacity of Sacha inchi oil (SI) decreases during deep-frying, it shows lower degradation compared to commercial soybean oil (SO) due to its high tocopherol content.
Article
Engineering, Chemical
Stefan Klettenhammer, Giovanna Ferrentino, Hossein Seyed Zendehbad, Ksenia Morozova, Matteo Scampicchio
Summary: This study aimed to evaluate the oxidative stability of linseed oil microcapsules formulated with carrot pomace extract (CPE). The best encapsulation efficiency and oxidative stability were achieved by combining CPE with linseed oil and using PGSS technology.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Materials Science, Multidisciplinary
Martin Kolar, Jan Honzicek, Stepan Podzimek, Petr Knotek, Martin Hajek, Lucie Zarybnicka, Jana Machotova
Summary: Acrylated methyl esters derived from camelina oil and linseed oil were synthesized and copolymerized with methyl methacrylate and butyl acrylate to obtain polymeric latexes for coating applications. The incorporation of bio-based derivatives improved the water repellence and water whitening resistance of the coatings.
JOURNAL OF MATERIALS SCIENCE
(2023)
Article
Chemistry, Multidisciplinary
Magdalena Wirkowska-Wojdyla, Ewa Ostrowska-Ligeza, Agata Gorska, Joanna Brys
Summary: Amaranth and quinoa, classified as pseudocereals, are nutritious seeds with high fat content and unsaturated fatty acids. The study aims to analyze the thermal properties of their oils, including oxidation values, melting profiles, etc. It is found that amaranth oil may have better resistance to oxidation than quinoa oil, and both oils contain low-melting unsaturated fatty acids.
APPLIED SCIENCES-BASEL
(2022)
Article
Engineering, Chemical
Dorota Ogrodowska, Annelie Damerau, Pawel Banaszczyk, Malgorzata Tanska, Iwona Z. Konopka, Beata Pilat, Fabian Dajnowiec, Kaisa M. Linderborg
Summary: This study compared the properties of emulsions and encapsulated powders containing different starches and maltodextrin and found that pregelatinized starch can improve the stability of emulsions and the encapsulation efficiency of capsules.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Food Science & Technology
Kanchan Suri, Balwinder Singh, Amritpal Kaur, Narpinder Singh
Summary: The study investigated the influence of dry air and infrared pre-treatments on the quality characteristics of linseed oil. It was found that dry air roasting at 180 degrees C for 10 min was more effective in improving the oxidative stability, antioxidant activity and other quality characteristics of linseed oil.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Edyta Symoniuk, Malgorzata Wroniak, Katarzyna Napiorkowska, Rita Brzezinska, Katarzyna Ratusz
Summary: The aim of this study was to analyze the chemical composition and oxidation stability of selected cold-pressed oils. The results showed that different factors of oil quality have an impact on the stability of cold-pressed oils, with the content of phenolic compounds being positively correlated with oxidative stability. Fatty acid composition and scavenging ability did not significantly affect the oxidative stability of the oils.
Article
Materials Science, Paper & Wood
Mosharof Hossain, Shah Mohammad Asaduzzaman Sujan, Mohammad Shah Jamal, Md. Shahariar Chowdhury, Kuaanan Techato, Abu Naieum Muhammad Fakhruddin
Summary: This study investigated the use of various phenolic antioxidants to improve the oxidative stability of waste cooking oil methyl ester (WCO) biodiesel. Propyl gallate (PG) was found to be the most effective in enhancing oxidative stability. With the addition of antioxidants, the WCO biodiesel met quality standards and maintained stability over a 6-month storage period.
Article
Biochemistry & Molecular Biology
Luis Miguel Buelvas-Puello, Gabriela Franco-Arnedo, Hugo A. Martinez-Correa, Diego Ballesteros-Vivas, Andrea del Pilar Sanchez-Camargo, Diego Miranda-Lasprilla, Carlos-Eduardo Narvaez-Cuenca, Fabian Parada-Alfonso
Summary: Supercritical fluid extraction of phenolic compounds from mango seed kernels can produce extracts that enhance the oxidative stability of sunflower edible oil, showing promising potential for applications in food and other products.
Article
Biochemistry & Molecular Biology
Malgorzata Wroniak, Marianna Raczyk, Bartosz Kruszewski, Edyta Symoniuk, Dominika Dach
Summary: This study compared the stability of cold pressed high oleic rapeseed oil, cold pressed rapeseed oil, and palm olein during deep frying. The results showed that cold pressed high oleic rapeseed oil was relatively more stable, and the oils underwent more thermo-oxidative changes when deep frying potatoes compared to deep frying tofu.
Article
Food Science & Technology
Edyta Symoniuk, Katarzyna Ratusz, Ewa Ostrowska-Ligeza, Krzysztof Krygier
FOOD ANALYTICAL METHODS
(2018)
Article
Food Science & Technology
Edyta Symoniuk, Katarzyna Ratusz, Krzysztof Krygier
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Multidisciplinary
Katarzyna Ratusz, Edyta Symoniuk, Malgorzata Wroniak, Magdalena Rudzinska
APPLIED SCIENCES-BASEL
(2018)
Article
Biochemistry & Molecular Biology
Bartlomiej Zieniuk, Katarzyna Groborz, Malgorzata Woloszynowska, Katarzyna Ratusz, Ewa Bialecka-Florjanczyk, Agata Fabiszewska
Summary: The study aimed to compare the effect of substituents and their positions in the aromatic ring on the antioxidant activity of hexanoic acid esters. It was found that the presence and position of the hydroxyl group in the aromatic ring determined the antioxidant activity, with vanillyl alcohol, vanillyl hexanoate, and BHT showing the highest activities. Additionally, vanillyl hexanoate at concentrations of 0.01% and 0.1% enhanced the oxidative stability of sunflower and rapeseed oils, extending their induction times significantly.
Article
Biochemistry & Molecular Biology
Malgorzata Wroniak, Marianna Raczyk, Bartosz Kruszewski, Edyta Symoniuk, Dominika Dach
Summary: This study compared the stability of cold pressed high oleic rapeseed oil, cold pressed rapeseed oil, and palm olein during deep frying. The results showed that cold pressed high oleic rapeseed oil was relatively more stable, and the oils underwent more thermo-oxidative changes when deep frying potatoes compared to deep frying tofu.
Article
Food Science & Technology
Edyta Symoniuk, Malgorzata Wroniak, Katarzyna Napiorkowska, Rita Brzezinska, Katarzyna Ratusz
Summary: The aim of this study was to analyze the chemical composition and oxidation stability of selected cold-pressed oils. The results showed that different factors of oil quality have an impact on the stability of cold-pressed oils, with the content of phenolic compounds being positively correlated with oxidative stability. Fatty acid composition and scavenging ability did not significantly affect the oxidative stability of the oils.
Article
Agricultural Engineering
Anna Grygier, Suryakant Chakradhari, Katarzyna Ratusz, Magdalena Rudzinska, Khageshwar Singh Patel, Danija Lazdina, Pawel Gornas
Summary: This study found that several legume species have a significant amount of oil and bioactive compounds in their seeds, with oil yields similar to or even higher than soybeans. These legume seeds could serve as alternative sources of oil.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Multidisciplinary
Edyta Symoniuk, Nour Ksibi, Malgorzata Wroniak, Marta Lefek, Katarzyna Ratusz
Summary: This study evaluates the quality of oils extracted from herbs and vegetable seeds, focusing on their oxidative stability. The analysis shows that different oils have varying fatty acid compositions and oxidation characteristics. Furthermore, the color and calculated oxidizability value significantly influence the stability of the oils.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Edyta Symoniuk, Aneta Lapinska, Katarzyna Ratusz, Malgorzata Wroniak
Summary: This study investigates the impact of temperature, airflow rate, and sample weight on the oxidative stability of cold-pressed camelina and hemp seed oils. The results show that temperature and airflow rate have a significant influence on the induction time of the oils.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Edyta Symoniuk, Zuzanna Marczak, Rita Brzezinska, Monika Janowicz, Nour Ksibi
Summary: The aim of the study was to analyze the influence of mullein flower extract on the oxidative stability and antioxidant activity of cold-pressed oils high in unsaturated fatty acids. The research found that the addition of mullein flower extract increases the oxidative stability of oils, with optimal quantities varying depending on the type of oil. The hemp oil displayed the highest antioxidant properties, while the extract showed a protective factor and altered the kinetic parameters.
Article
Food Science & Technology
Marzena Anna Przybysz, Arkadiusz Szterk, Edyta Symoniuk, Malgorzata Gaszczyk, Elzbieta Dluzewska
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2018)