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Journal articles on the topic 'Oils and fats, Edible Oxidation'

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Published: 10 December 2022

Last updated: 29 January 2023

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1

Ahmed, Waqar. "Quality assessment of used edible fats and oils by local vendors of Faisalabad." Pakistan Journal of Agricultural Sciences 58, no. 06 (November 1, 2021): 1859–69. http://dx.doi.org/10.21162/pakjas/21.1200.

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Fats and oils are both economically and scientifically important in food systems and play an important role in nutrition. The principal causes of fat degradation are oxidation and hydrogenation, which have a detrimental impact on quality aspects of oils and fats such as color, texture, flavor, aroma, consistency, and appearance. The current research was conducted to determine the oil degradation factors by collecting fifty samples of fried oils used by street vendors from twenty-five different locations in Faisalabad area in order to assess the quality parameters of locally available fats and oil products. Procured samples underwent physicochemical tests to determine the degree of degradation and oxidation. The parameters analyzed for quality evaluation include free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, refractive index (RI), p-anisidine value (p-AV), thiobarbeturic acid value (TBA), specific gravity (SG) and fatty acid profile through gas chromatograph equipped with flame ionization detector. The analyses revealed significant oxidation and degradation in many of the vendor fried fats and oil that were procured. Physicochemical characteristics as well as oxidative stability attributes were deviated from the standard values defined by Codex Alimentarius and Punjab Pure Food Regulations (PPFR). In majority of the samples, the fatty acid profile exhibited increased levels of trans-9-elaidic acid and linolelaidic acid, indicating the presence of trans-fatty acid because of hydrogenation and high-temperature frying of fats and oils. The overall quality of most procured samples was in decline from recommended standards and unsuitable for frying and edible purposes

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2

Sabolová, Monika, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, and Zuzana Réblová. "Relationship between the fat and oil composition and their initial oxidation rate during storage." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 404–9. http://dx.doi.org/10.17221/207/2020-cjfs.

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Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity.

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3

Liang, Pengjuan, Chaoyin Chen, Shenglan Zhao, Feng Ge, Diqiu Liu, Binqiu Liu, Qimeng Fan, Benyong Han, and Xianfeng Xiong. "Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil." Journal of Spectroscopy 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/138728.

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Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.

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4

Kowalski, Bolesław. "Thermal-oxidative decomposition of edible oils and fats. DSC studies." Thermochimica Acta 184, no. 1 (July 1991): 49–57. http://dx.doi.org/10.1016/0040-6031(91)80134-5.

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5

Vidrih, R., S. Vidakovič, and H. Abramovič. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 376–84. http://dx.doi.org/10.17221/202/2008-cjfs.

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In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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6

Ghodsi, Ramin, and Rahmat Nosrati. "Effects of Minor Compounds of Edible Oils on Human Health." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1196–208. http://dx.doi.org/10.2174/1573401316666200203121034.

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Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

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7

Varona, Elisa, Alba Tres, Magdalena Rafecas, Stefania Vichi, Roser Sala, and Francesc Guardiola. "Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding." Animals 11, no. 9 (August 31, 2021): 2559. http://dx.doi.org/10.3390/ani11092559.

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Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O2/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.

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8

Matthäus, Bertrand. "Quality Parameters for Cold Pressed Edible Argan Oils." Natural Product Communications 8, no. 1 (January 2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800109.

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Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes. Under accelerated storage conditions oil from roasted seeds extracted by a screw-press remained below the limits given by the Codex Alimentarius or the German guideline for Edible Fats and Oils for peroxide and totox value. Oil from unroasted seeds or oil from goat- digested roasted seeds and extracted by a screw-press, as well as oil from roasted seeds traditionally extracted, exceeded these limits. Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.

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9

Romanić, Ranko, Tanja Lužaić, and Ksenija Grgić. "Examining the Possibility of Improving the Properties of Sunflower Oil in Order to Obtain a Better Medium for the Process of Frying Food." Proceedings 70, no. 1 (November 10, 2020): 104. http://dx.doi.org/10.3390/foods_2020-07748.

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With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in the chemical composition of the product, process conditions, expected nutritive value, and shelf life of the final product. During frying, physical and chemical changes simultaneously occur changing the chemical composition of edible oils. The food is immersed in hot fat, in the presence of air, where the frying medium is directly affected by three agents: moisture from the food, atmospheric oxygen, and high temperature. Reactions that occur are hydrolysis, auto-oxidation, thermal oxidation, and thermal decomposition, and the products that occur affect various physical and chemical changes in fats, as well as in fried food. The quality and oxidative stability of vegetable oils or their resistance to changes caused by oxidative processes is the time during which oils can be protected from the (auto) oxidation process. Analytical methods used in practice to determine the oxidative stability of oils are accelerated oil oxidation test (Rancimat test and OSI index) and Schaal oven test. In this paper, the possibilities of improving refined sunflower oil in order to obtain oil with greater applications in the food frying process are examined. Standard refined sunflower oil, sunflower oil with altered fatty acid composition, as well as sunflower oil enriched with natural and synthetic antioxidants were tested. The obtained results were compared with palmolein, commonly used for food frying. Of the tested sunflower oils, high-oleic sunflower oil with an iodine value (IV) of 85 g/100 g, OSI index of 9.3, and total oxidation (TOTOX) index of 4.73, increased 6.66 times after exposure to frying proving to be the most similar to palmolein (IV = 57 g/100 g; OSI = 17.8; TOTOX = 7.60).

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10

NYKTER, M., H.-R. KYMÄLÄINEN, and F. GATES. "Quality characteristics of edible linseed oil." Agricultural and Food Science 15, no. 4 (December 4, 2008): 402. http://dx.doi.org/10.2137/145960606780061443.

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In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.;

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11

van Aardt, Marleen, Susan E. Duncan, Timothy E. Long, Sean F. O'Keefe, Joseph E. Marcy, and Susan R. Sims. "Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis." Journal of Agricultural and Food Chemistry 52, no. 3 (February 2004): 587–91. http://dx.doi.org/10.1021/jf030304f.

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12

Xu, Lirong, Tao Fei, Qinghua Li, Xiuzhu Yu, and Lei Liu. "Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”." Analytical Methods 7, no. 10 (2015): 4328–33. http://dx.doi.org/10.1039/c5ay00438a.

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To develop a feasible, green, and fast qualitative detection method for identifying edible oil oxidation, the qualitative discrimination between oxidised and non-oxidised oils was calibrated based on FTIR procedures, which used a mesh cell as a spectral acquisition accessory in combination with Mahalanobis analysis.

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13

Rehman, Rabia, Asma Raza, and Liviu Mitu. "Evaluation of Antioxidant Prospective of Diospyros malabarica Methanolic Extract for Improving Oxidative Stability of Mustard Oil." Revista de Chimie 71, no. 8 (August 31, 2020): 183–94. http://dx.doi.org/10.37358/rc.20.8.8292.

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Antioxidants are substances which inhibit auto-oxidation of oils and fats by donating an atom of hydrogen to free radicals produced in the initial stages of autooxidation. In the course of the past two decades, a lot of work is done on application of natural plants extracts as preservative in edible oils due to the drift towards reducing the use of synthetic food additives. The aim of this research project was to estimate antioxidant efficacy of pharmaceutical plant species of Pakistan origin famous as �Gaab tree� (Diospyros malabarica), in local language and its use as a stabilizing agent for mustard oil. To carry out this study, its fruit and leaves methanolic extracts were prepared and their antioxidant efficiencies were analyzed by means of various tests like: TPC, TFC, TAC. They were found to be enriched with potential antioxidants. For finding antioxidant potential, DPPH, ABTS, FRAP analysis and a-carotene bleaching tests were also carried out. Results indicated their oxidative potentials were similar to synthetic antioxidants, like: BHA and BHT. So these extracts can be used as natural stabilizers, like synthetic one, for minimizing the use of synthetic chemicals for food storage.

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14

NOMURA, Yukihiro, Atushi YASUDA, Masanori YAMAMOTO, and Ko SUGISAWA. "Synergistic Effect of Tocopherol, Citric acid, and Sodium Pentapolyphosphate on the Thermal Oxidation of Edible Fats and Oils." Journal of Japan Oil Chemists' Society 36, no. 2 (1987): 117–19. http://dx.doi.org/10.5650/jos1956.36.117.

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15

Moya Moreno, M. C. M., D. Mendoza Olivares, F. J. Amézquita López, J. V. Gimeno Adelantado, and F. Bosch Reig. "Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR." Journal of Molecular Structure 482-483 (May 1999): 551–56. http://dx.doi.org/10.1016/s0022-2860(98)00937-5.

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16

Almoselhy, Rania I. M. "Applications of Differential Scanning Calorimetry (DSC) in Oils and Fats Research. A Review." American Research Journal of Agriculture 6, no. 1 (December 22, 2020): 1–9. http://dx.doi.org/10.21694/2378-9018.20002.

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This review is designed to be a comprehensive review in a new way to help you to understand the principle and theory of Thermal Analysis with special emphasis on Differential Scanning Calorimetry (DSC) as a new fast-growing and important technique used for authentication, characterization and detecting adulterations of oils and fats. DSC is a powerful instrument that measures the energy absorbed or released as a function of time or a controlled temperature profile. The sensor of the DSC is the heat flux plate which is designed to give superior performance and rugged reliability. The heat flux plate is capable of measuring small energy changes over the entire temperature range. Examples of measurements with DSC are Oxidative Stability, Melting Enthalpy, Glass Transition, Heat of Crystallization, Purity Determination and Heat Capacity. DSC can be used as a rapid method for assessment of oxidative stability, prediction of shelf life and evaluation of the quality of edible oils during refining. DSC holds a potential to be used as the reliable and reproducible technique for the detection of adulteration of animal body fat added in ghee individually and in combination of vegetable oil. DSC method is faster, require less sample size and no chemicals or solvents compared to other conventional, modern oxidative stability methods and conventional shelf life estimation.

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17

Jain, Akanksha, Santosh Jain Passi, William Selvamurthy, and Archna Singh. "EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS." Asian Journal of Pharmaceutical and Clinical Research 12, no. 1 (January 7, 2019): 452. http://dx.doi.org/10.22159/ajpcr.2018.v12i1.30474.

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Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative indices of groundnut oil used for preparing French fries.Methods: TFA (by gas chromatography) and other chemical parameters (by American Oil Chemists’ Society official methods) were estimated at varying temperatures (160°C, 180°C, 200°C, 220°C and 230°C) and frying cycles (1st, 4th, 8th 16th and 32nd).Results: With soaring frying temperatures and progressive frying cycles, mean cis-unsaturated fatty acids decreased while mean saturated fatty acids and TFA increased. Temperature variation indicated increase in mean TFA from 0.13±0.02 g/100 g (160°C; 32nd cycle) to 1.88±0.04 g/100g (230°C;32nd cycle) (p<0.05). With successive frying cycles, TFA increased from 0.10±0.01 g/100 g (1st cycle) to 0.13±0.02 g/100 g (32nd cycle) when oil was heated to 160°C; and 1.16±0.02 g/100 g (1st cycle) to 1.88±0.04 g/100 g (32nd cycle) when oil reached 230°C. Acid value, p-anisidine value and total oxidation value demonstrated a significant increase at varying frying temperatures across the frying cycles (p<0.05); however, peroxide value (PV) indicated an inconsistent trend.Conclusion: TFA and oxidative parameters increased with elevating frying temperatures and progressive frying cycles; however, PV demonstrated inconsistency. Food safety agencies need to formulate policies, stringent food laws and impose necessary regulations to curb oil abuse during frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of edible oils.

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Jain, Akanksha, Santosh Jain Passi, William Selvamurthy, and Archna Singh. "EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS." Asian Journal of Pharmaceutical and Clinical Research 12, no. 1 (January 7, 2019): 452. http://dx.doi.org/10.22159/ajpcr.2019.v12i1.30474.

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Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative indices of groundnut oil used for preparing French fries.Methods: TFA (by gas chromatography) and other chemical parameters (by American Oil Chemists’ Society official methods) were estimated at varying temperatures (160°C, 180°C, 200°C, 220°C and 230°C) and frying cycles (1st, 4th, 8th 16th and 32nd).Results: With soaring frying temperatures and progressive frying cycles, mean cis-unsaturated fatty acids decreased while mean saturated fatty acids and TFA increased. Temperature variation indicated increase in mean TFA from 0.13±0.02 g/100 g (160°C; 32nd cycle) to 1.88±0.04 g/100g (230°C;32nd cycle) (p<0.05). With successive frying cycles, TFA increased from 0.10±0.01 g/100 g (1st cycle) to 0.13±0.02 g/100 g (32nd cycle) when oil was heated to 160°C; and 1.16±0.02 g/100 g (1st cycle) to 1.88±0.04 g/100 g (32nd cycle) when oil reached 230°C. Acid value, p-anisidine value and total oxidation value demonstrated a significant increase at varying frying temperatures across the frying cycles (p<0.05); however, peroxide value (PV) indicated an inconsistent trend.Conclusion: TFA and oxidative parameters increased with elevating frying temperatures and progressive frying cycles; however, PV demonstrated inconsistency. Food safety agencies need to formulate policies, stringent food laws and impose necessary regulations to curb oil abuse during frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of edible oils.

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19

Narayanankutty, A., JJ Manalil, IM Suseela, SK Ramavarma, SE Mathew, SP Illam, TD Babu, BT Kuzhivelil, and AC Raghavamenon. "Deep fried edible oils disturb hepatic redox equilibrium and heightens lipotoxicity and hepatosteatosis in male Wistar rats." Human & Experimental Toxicology 36, no. 9 (October 20, 2016): 919–30. http://dx.doi.org/10.1177/0960327116674530.

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Hepatosteatosis is a complex disorder, in which insulin resistance and associated dyslipidemic and inflammatory conditions are fundamental. Dietary habit, especially regular consumption of fat and sugar-rich diet, is an important risk factor. Coconut and mustard oils (CO and MO) are medium-chain saturated and monounsaturated fats that are common dietary ingredients among the Indian populations. Present study analyzed the effect of prolonged consumption of the fresh and thermally oxidized forms of these oils on glucose tolerance and hepatosteatosis in male Wistar rats. Thermally oxidized CO (TCO) and MO (TMO) possessed higher amount of lipid peroxidation products and elevated p-anisidine values than their fresh forms. Dietary administration of TCO and TMO along with fructose altered glucose tolerance and increased hyperglycemia in rats. Dyslipidemia was evident by elevated levels of triglycerides and reduced high density lipoprotein cholesterol (HDLc) levels in fructose and edible oil-fed group ( p < 0.05). Additionally, hepatic antioxidant status was diminished and oxidative stress markers were elevated in TCO- and TMO-fed rats. Substantiating these, hike in liver function marker enzyme activities were also observed in these animals. Supporting this, histological analysis revealed higher incidence of microvesicles and hepatocellular ballooning. Results thus suggest that consumption of thermally oxidized fats may cause hepatic damage.

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Akterian, Stepan Garo, and Eliza Akterian. "Оleogels – Types, Properties and Their Food, and Other Applications." Food Science and Applied Biotechnology 5, no. 1 (March 18, 2022): 1. http://dx.doi.org/10.30721/fsab2022.v5.i1.156.

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This review aims to reveal a modality for transforming liquid vegetable oils into semi-solid forms as their mechanical properties can vary from viscous and thick liquids to hard and elastic solids. The edible oleogels are an alternative replacer of undesirable trans and saturated fats. They are porous materials with self-assembled and three-dimensional gel network. Large amount of a continuous edible liquid-oil phase can be entrapped physically and stored in this gel structure. The bigels are a variety of oleogels and they represent two-phase emulsions, containing both oil-based oleogels and water-based hydrogels. The edible oleogels are composed by a structurant substance of food grade in a low concentration, below 10 %. Some of their featured properties are: (i) improved viscosity, spreadability and some of them are semisolid, translucent with semi-crystalline structure; (ii) high physical and structural stability combined with high oil binding capacity; (iii) high-temperature stability, but some of them are thermo-reversible; (iv) higher oxidative stability of oil and the chemical stability of active lipophilic compounds incorporated; (v) microbiological stability. Their more remarkable food applications are chocolates, processed meat products, margarine spreads and shortening. Their combination with other promising techniques raises up new perspectives for structural engineering of foods. There are also outlined other applications of oleogels in cosmetic and pharmaceutical formulations; for engineering purposes and environmental protection. The general limitations, some challenges in the development of new products, their commercialization are also divulged.

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Veronezi, Carolina Médici, and Neuza Jorge. "Chemical characterization of the lipid fractions of pumpkin seeds." Nutrition & Food Science 45, no. 1 (February 9, 2015): 164–73. http://dx.doi.org/10.1108/nfs-01-2014-0003.

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Purpose – This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles. Design/methodology/approach – The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined. Findings – About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did. Practical implications – These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded. Originality/value – This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

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Rosa, Larissa Naida, Thays Raphaela Gonçalves, Sandra T. M. Gomes, Makoto Matsushita, Rhayanna Priscila Gonçalves, Paulo Henrique Março, and Patrícia Valderrama. "N-Way NIR Data Treatment through PARAFAC in the Evaluation of Protective Effect of Antioxidants in Soybean Oil." Molecules 25, no. 19 (September 23, 2020): 4366. http://dx.doi.org/10.3390/molecules25194366.

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The use of chemometric tools is progressing to scientific areas where analytical chemistry is present, such as food science. In analytical food evaluation, oils represent an important field, allowing the exploration of the antioxidant effects of herbs and seeds. However, traditional methodologies have some drawbacks which must be overcome, such as being time-consuming, requiring sample preparation, the use of solvents/reagents, and the generation of toxic waste. The objective of this study is to evaluate the protective effect provided by plant-based substances (directly, or as extracts), including pumpkin seeds, poppy seeds, dehydrated goji berry, and Provençal herbs, against the oxidation of antioxidant-free soybean oil. Synthetic antioxidants tert-butylhydroquinone and butylated hydroxytoluene were also considered. The evaluation was made through thermal degradation of soybean oil at different temperatures, and near-infrared spectroscopy was employed in an n-way mode, coupled with Parallel Factor Analysis (PARAFAC) to extract nontrivial information. The results for PARAFAC indicated that factor 1 shows oxidation product information, while factor 2 presents results regarding the antioxidant effect. The plant-based extract was more effective in improving the frying stability of soybean oil. It was also possible to observe that while the oxidation product concentration increased, the antioxidant concentration decreased as the temperature increased. The proposed method is shown to be a simple and fast way to obtain information on the protective effects of antioxidant additives in edible oils, and has an encouraging potential for use in other applications.

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ABESHIMA, Toshiyuki. "Fractionation of Edible Oils and Fats." Journal of Japan Oil Chemists' Society 47, no. 6 (1998): 553–61. http://dx.doi.org/10.5650/jos1996.47.553.

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MARUYAMA, Takenori. "Analysis of Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1097–108. http://dx.doi.org/10.5650/jos1996.48.1097.

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25

Zschau, Werner. "Bleaching of edible fats and oils." European Journal of Lipid Science and Technology 103, no. 8 (August 2001): 505–51. http://dx.doi.org/10.1002/1438-9312(200108)103:8<505::aid-ejlt505>3.0.co;2-7.

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26

Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.

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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.

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27

Goodwin, Barry K., Daniel Harper, and Randy Schnepf. "Short-Run Demand Relationships in the U.S. Fats and Oils Complex." Journal of Agricultural and Applied Economics 35, no. 1 (April 2003): 171–84. http://dx.doi.org/10.1017/s1074070800006015.

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Fats and oils play a prominent role in U.S. dietary patterns. Recent concerns over the negative health consequences associated with fats and oils have led many to suspect structural change in demand conditions. Our analysis considers short run (monthly) demand relationships for edible fats and oils. In that monthly quantities of fats and oils are likely to be relatively fixed, an inverse almost ideal demand system specification is used. A smooth transition function is used to model a switching inverse almost ideal demand system that assesses short-run demand conditions for edible fats and oils in the United States. The results suggest that short-run demand conditions for fats and oils experienced a gradual structural shift that began in the late 1980s or early 1990s and persisted into the mid-1990s. Although this shift generally made price flexibilities more elastic, differences in scale flexibilities across regimes were modest in most cases. The results suggest that decreases in marginal valuations for most fats and oils in response to consumption increases are rather small. Scale flexibilities are relatively close to –1, suggesting near homothetic preferences for fats and oils.

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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.

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29

ENDO, Yasushi. "Flavor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1133–40. http://dx.doi.org/10.5650/jos1996.48.1133.

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30

ENDO, Yasushi. "Minor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 39, no. 9 (1990): 611–17. http://dx.doi.org/10.5650/jos1956.39.9_611.

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31

MATSUI, Nobuya. "Edible Fats and Oils for Food Manufacturing." Journal of Japan Oil Chemists' Society 40, no. 10 (1991): 915–22. http://dx.doi.org/10.5650/jos1956.40.915.

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32

Pocklington, W. D. "BCR edible oils and fats reference materials." Fresenius' Zeitschrift für analytische Chemie 332, no. 6 (January 1988): 674–78. http://dx.doi.org/10.1007/bf00472667.

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33

McClements, D. Julian, and Malcolm J. W. Povey. "Ultrasonic analysis of edible fats and oils." Ultrasonics 30, no. 6 (January 1992): 383–88. http://dx.doi.org/10.1016/0041-624x(92)90094-3.

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34

Rosell, J. B. "Purity Criteria in Edible Oils and Fats." Fett Wissenschaft Technologie/Fat Science Technology 93, S4 (1991): 526–31. http://dx.doi.org/10.1002/lipi.19910931311.

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35

Dijkstra, Albert J. "The purification of edible oils and fats." Lipid Technology 25, no. 12 (December 2013): 271–73. http://dx.doi.org/10.1002/lite.201300316.

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36

Rohman, Abdul, Mohd Al’Ikhsan B. Ghazali, Anjar Windarsih, Irnawati Irnawati, Sugeng Riyanto, Farahwahida Mohd Yusof, and Shuhaimi Mustafa. "Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products." Molecules 25, no. 22 (November 23, 2020): 5485. http://dx.doi.org/10.3390/molecules25225485.

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Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

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., Syed Mubbasher Sabir, Imran Hayat ., and Syed Dilnawaz Ahmed . "Estimation of Sterols in Edible Fats and Oils." Pakistan Journal of Nutrition 2, no. 3 (April 15, 2003): 178–81. http://dx.doi.org/10.3923/pjn.2003.178.181.

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38

WATANABE, Rikitaro. "The Latest Situation of Edible Oils & Fats." Journal of Japan Oil Chemists' Society 46, no. 10 (1997): 1267–73. http://dx.doi.org/10.5650/jos1996.46.1267.

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39

FUJIMOTO, Kenshiro, and Yasushi ENDO. "Biomodification of Edible Fats and Oils by Yeasts." Journal of Japan Oil Chemists' Society 44, no. 10 (1995): 828–34. http://dx.doi.org/10.5650/jos1956.44.828.

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40

MacKenzie, Andrew. "Edible fats and oils: the South African scenario." South African Journal of Clinical Nutrition 17, no. 2 (July 2004): 41–43. http://dx.doi.org/10.1080/16070658.2004.11734013.

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41

SHAHIDI, F., P. K. J. P. D. WANASUNDARA, and U. N. WANASUNDARA. "CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING." Journal of Food Lipids 4, no. 3 (September 1997): 199–231. http://dx.doi.org/10.1111/j.1745-4522.1997.tb00093.x.

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42

Matthäus, Bertrand, Florence Lacoste, and Ludger Brühl. "Contaminants in edible fats and oils - fresh news." European Journal of Lipid Science and Technology 118, no. 3 (March 2016): 337–38. http://dx.doi.org/10.1002/ejlt.201600056.

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43

Gibon, Véronique, and Wim De Greyt. "Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry." INFORM International News on Fats, Oils, and Related Materials 32, no. 10 (November 1, 2021): 11–17. http://dx.doi.org/10.21748/inform.11.2021.11.

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Mineral oils are widespread food contaminants, and edible oils, like many other foodstuffs, are often contaminated. The lack of robust analytical methods and proper toxicological evaluation make it difficult to set a tolerance level. • The best way to avoid mineral oil contamination is to prevent it by complying with good manufacturing practices, and the best solution to reducing mineral oil contamination in edible oils is through refining, especially during deodorization. This paper gives an overview of contamination sources, levels in some edible oils, regulatory aspects, analytical methods, and strategies for mitigation during refining.

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44

Oishi, Mitsuo, Kazuo Onishi, Motohiro Nishijima, Kazuya Nakagomi, Hiroyuki Nakazawa, Shunichi Uchiyama, and Shunichi Suzuki. "Rapid and Simple Coulometric Measurements of Peroxide Value in Edible Oils and Fats." Journal of AOAC INTERNATIONAL 75, no. 3 (May 1, 1992): 507–10. http://dx.doi.org/10.1093/jaoac/75.3.507.

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Abstract A rapid coulometric method was developed for the measurement of peroxide value In edible oils and fats. The sample size and reagents volumes In this method are considerably less than those in the American Oil Chemists' Society method. Iodine produced by the reaction of the Iodide Ion and peroxide In the sample Is electrochemlcally reduced at the carbon-felt electrode more rapidly than it is with lodometric titration. The present method Is successfully applied to the measurements of edible oils and fats, and the coulometric results obtained are consistent with those obtained by iodometry.

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45

YOSHITOMI, Kazuhiko. "Recent Advances in Science of Edible Oils and Fats." Journal of Japan Oil Chemists' Society 44, no. 7 (1995): 512–18. http://dx.doi.org/10.5650/jos1956.44.512.

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46

Komaitis, M. E., and M. Kapel. "Spectrophotometric determination of BHA in edible fats and oils." Journal of the American Oil Chemists' Society 62, no. 9 (September 1985): 1371–72. http://dx.doi.org/10.1007/bf02545960.

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47

Yurawecz, Martin P., Ana Astrid Molina, Magdi Mossoba, and Yuoh Ku. "Estimation of conjugated octadecatrienes in edible fats and oils." Journal of the American Oil Chemists Society 70, no. 11 (November 1993): 1093–99. http://dx.doi.org/10.1007/bf02632148.

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48

Aladedunye, Felix. "Toxic contaminants of thermo-oxidatively processed edible oils/fats." Lipid Technology 28, no. 7 (July 2016): 117–21. http://dx.doi.org/10.1002/lite.201600032.

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49

Huq, A. K. O., I. Uddin, E. Ahmed, M. A. B. Siddique, M. A. Zaher, and S. Nigar. "Fats and oils adulteration: present scenario and rapid detection techniques." Food Research 6, no. 1 (January 9, 2022): 5–11. http://dx.doi.org/10.26656/fr.2017.6(1).116.

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Fats and oils are an essential part of everyday cooking as well as food products development and their purity are a concern since very early in human history. Adulteration of fats and oils is increased day by day throughout the world, a greater extent. Hence an attempt has been taken to review to identify different suitable rapid detection techniques for ensuring food quality and safety. The study was designed on the basis of extensive literature review for collecting relevant scientific evidence from various sources like Google Scholar, PubMed/Medline database, Science direct database, published journal, newspaper and periodicals. Various techniques have been utilized to assess the purity of edible fats and oils but yet they are costly and time-consuming. This study summarized the rapid detection techniques so that a common person can perform at the level of the household so as to have a broad picture of the status of adulteration in his food in case of doubt. Edible fats and oils are reported to be adulterated with other low-price oils. For example, mustard oil adulterated with argemone oil and butter yellow and ghee adulterated with vanaspati ghee. The leading challenges include the lack of market survey, lack of acceptance in the wholesale and retail market because of suspecting its purity, community health problem and decrease in consumer confidence.

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SUZUKI, Kazuaki, and Yukinobu MURASE. "Hydrogenation of Edible Oils and Fats by Nickel Catalysts. VI." Journal of Japan Oil Chemists' Society 44, no. 7 (1995): 503–8. http://dx.doi.org/10.5650/jos1956.44.503.

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