Pomegranate, a recognized source of phenolic compounds, has been associated with
health-promoting benefits, mostly due to its antioxidant activity. Ellagic and gallic acids …

Unsaturated fatty acids in vegetable oil are prone to lipid oxidation that leads to rancidity,
subsequently, the oil's nutritional value is compromised. Edible oils can be tailored to obtain …

Enzymatic interesterification (EIE) serves as a viable approach for enhancing the stability
and functional characteristics of fats and oils rich in polyunsaturated fatty acid (PUFA) such …

Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora)
essential oil (0.1–0.4%, w/w), being evaluated quality parameters (free acidity, peroxide …

Vegetable oil refinery waste containing acid oil is used as an inexpensive feedstock for
producing biodiesel by microwave‐assisted esterification (MAE) method. Effects of some …

In this study, the triacylglycerol structure of vegetable oils was removed and the effects of this
removal were observed on the antioxidant efficiency of γ-oryzanol. A sigmoidal-model was …

In this study, oxidation kinetics of linseed oil were investigated after its blending with corn,
canola, sesame, and bitter almond oils at different ratios. As determined by the Rancimat …

The antioxidant activity of curcumin (0.02-0.1%) was evaluated in olive, sesame, and
safflower oils at 373, 383, and 393 K. The results were examined in contrast to the effects of …

The objective of this study was to produce sunflower oil using pectinase, flavor protease,
and alkaline protease. The optimal parameters for the enzymatic hydrolysis process were …

Abstract γ-Tocopherol-5, 6-quinone (tocored) is a crucial minor component of edible oils. It
has been certified to endow oils with an orange-red color and antioxidant activity. The …