Analytical methods for determining the peroxide value of edible oils: A mini-review
N Zhang, Y Li, S Wen, Y Sun, J Chen, Y Gao… - Food Chemistry, 2021 - Elsevier
Edible oils are prone to oxidation during processing and storage that may negatively affect
the oil quality and human health. Determining the peroxide value (PV) of edible oils is …
the oil quality and human health. Determining the peroxide value (PV) of edible oils is …
Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques …
A Bajoub, A Bendini… - Critical Reviews in …, 2018 - Taylor & Francis
Over the last decades, olive oil quality and authenticity control has become an issue of great
importance to consumers, suppliers, retailers, and regulators in both traditional and …
importance to consumers, suppliers, retailers, and regulators in both traditional and …
Determination of primary and secondary oxidation products in vegetable oils with gold nanoparticle based fluorometric turn-on nanosensor: A new total oxidation …
Oxidation of fats and oils gives rise to lipid hydroperoxides as primary oxidation products
(POPs) and carbonyl compounds as secondary oxidation products (SOPs). Here, we report …
(POPs) and carbonyl compounds as secondary oxidation products (SOPs). Here, we report …
Gradual changes of the protective effect of phenols in virgin olive oils subjected to storage and controlled stress by mesh cell incubation
A Lobo-Prieto, N Tena, R Aparicio-Ruiz… - Journal of agricultural …, 2023 - ACS Publications
The oxidation reactions that take place in virgin olive oil under moderate conditions involved
the combined effect of antioxidant and prooxidant compounds. Given the complexity of …
the combined effect of antioxidant and prooxidant compounds. Given the complexity of …
Evaluation of application potential of used cooking oils in the synthesis of polyol compounds
M Kurańska, J Banaś, K Polaczek, M Banaś… - Journal of …, 2019 - Elsevier
According to a new trend related with the circular economy, it is necessary to develop new
chemical components based on waste. Used cooking oil (UCO) constitutes an economic …
chemical components based on waste. Used cooking oil (UCO) constitutes an economic …
A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools
C Poyato, D Ansorena, I Navarro-Blasco… - Food research …, 2014 - Elsevier
The oxidative stability of seven oils with different fatty acid profiles was assessed. Oxidation
at 0, 2 and 4 h at 180° C was monitored by measuring the absorbance of thiobarbituric acid …
at 0, 2 and 4 h at 180° C was monitored by measuring the absorbance of thiobarbituric acid …
Effect of Storage Temperature on Physical Properties and Application in Packaging of the Soybean Isolate Protein–Corn Starch Composite Films
T Zhu, L Ma, Q Li, P Fan, Q Wei, X Guo, F Chen - Starch‐Stärke, 2023 - Wiley Online Library
In order to evaluate the stability of soybean isolate protein (SPI)–corn starch (CS) composite
films, physical properties and application in packaging of the SPI‐based composite films are …
films, physical properties and application in packaging of the SPI‐based composite films are …
Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
T Zhu, X Zhang, M Zong, RJ Linhardt, H Wu, B Li - Food chemistry, 2020 - Elsevier
The storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:
SO-IBSF, PS: RO-IBSF) with varied triacylglycerols (TAGs) compositions under different …
SO-IBSF, PS: RO-IBSF) with varied triacylglycerols (TAGs) compositions under different …
A novel colorimetric sensor for measuring hydroperoxide content and peroxyl radical scavenging activity using starch-stabilized gold nanoparticles
A novel colorimetric nanosensor was developed for evaluating peroxyl radical scavenging
activity of phenolic antioxidants and for the detection of hydroperoxides formed during AAPH …
activity of phenolic antioxidants and for the detection of hydroperoxides formed during AAPH …
Investigation of Phenols Activity in Early Stage Oxidation of Edible Oils by Electron Paramagnetic Resonance and 19F NMR Spectroscopies Using Novel Lipid …
C Drouza, A Dieronitou, I Hadjiadamou… - Journal of agricultural …, 2017 - ACS Publications
A novel dynamic method for the investigation of the phenols activity in early stage oxidation
of edible oils based on the formation of α-tocopheryl radicals initiated by oil-soluble …
of edible oils based on the formation of α-tocopheryl radicals initiated by oil-soluble …