Journal articles: 'Oils and fats, Edible'

1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

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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12

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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13

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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14

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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15

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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16

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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17

., 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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18

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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19

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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20

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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21

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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22

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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23

Tsamesidis, Ioannis, and Eleni P. Kalogianni. "The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions." Pharmaceutics 15, no. 3 (March 8, 2023): 869. http://dx.doi.org/10.3390/pharmaceutics15030869.

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Consumption of edible oils is a significant part of the dietary pattern in the developed and developing world. Marine and vegetable oils are assumed to be part of a healthy food pattern, especially if one takes into account their potential role in protecting against inflammation, cardiovascular disease, and metabolic syndrome due to the presence of polyunsaturated fatty acids and minor bioactive compounds. Exploring the potential effect of edible fats and oils on health and chronic diseases is an emerging field worldwide. This study reviews the current knowledge of the in vitro, ex vivo, and in vivo effect of edible oils in contact with various cell types and aims to demonstrate which nutritional and bioactive components of a variety of edible oils present biocompatibility, antimicrobial properties, antitumor activity, anti-angiogenic activity, and antioxidant activity. Through this review, a wide variety of cell interactions with edible oils and their potential to counteract oxidative stress in pathological conditions are presented as well. Moreover, the gaps in current knowledge are also highlighted, and future perspectives on edible oils and their health benefits and potential to counteract a wide variety of diseases through possible molecular mechanisms are also discussed.

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24

Nepovinnykh, N. V., V. S. Kutsenkova, and Yeganehzad Samira. "Development of confectionery products based on edible oleogel." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 4 (March 27, 2023): 202–8. http://dx.doi.org/10.33920/igt-01-2304-02.

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The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.

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25

Majidova, Nargiza. "Research of chemical transformations in the technology of hydrogenation of vegetable oils." E3S Web of Conferences 390 (2023): 02028. http://dx.doi.org/10.1051/e3sconf/202339002028.

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Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established. The diffusion coefficients of hydrogen and triglycerides in oils and fats have been determined. It has been shown that the observed rate of hydrogenation does not depend on the amount of catalyst and the degree of unsaturation of the fat. The high quality and food safety of catalytically hydrogenated edible fats have the required content and ratio of solid and liquid fractions of fatty acids in fat triglycerides, maintain the quantitative content of biologically important components in the composition of the initial raw material. The selection of the additive and its use in the composition of catalytic systems allows establishing and regulating the hydrogenating properties of hydrogenated edible fats with high indicators of quality and food safety. Methods for optimizing technological regimes made it possible to increase the food safety of margarine products and expand its range. The scientific and experimental results have allowed expanding and supplementing the theoretical provisions on improving the quality and food safety of catalytically hydrogenated edible fats based on cottonseed oil using various types of catalytic systems.

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26

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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27

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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28

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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29

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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30

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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31

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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32

Chung, Stephen W. C., and Jason S. Y. Lau. "Single laboratory validation of an environmentally friendly single extraction and cleanup method for quantitative determination of four priority polycyclic aromatic hydrocarbons in edible oils and fats." Analytical Methods 7, no. 18 (2015): 7631–38. http://dx.doi.org/10.1039/c5ay01533b.

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This paper reports a simple, rapid, reliable and environmentally friendly gas chromatography-mass spectrometry (GC-MS) method for analyzing polycyclic aromatic hydrocarbons (PAHs) in edible oils and fats.

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33

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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34

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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35

B.CHEMPAKAN. "HEALTH HAZARDS OF COCONUT OIL A MYTH OR REALITY?" CORD 8, no. 02 (December 1, 1992): 34. http://dx.doi.org/10.37833/cord.v8i02.259.

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Coconut oil which forms about 4.9 per cent of the world production of oils and fats, assumes much importance among the common vegetable oils in the world. But the alleged atherogenicity of coconut oibdue to its highly saturated nature hinders coconut oil from having a top position in the world market as an edible oil. The recent classification of oils based on the chain length of fatty auds, as MCT and LCT, reveals the neutral effect of coconut oil, which is also supprted by epidemiological observations. Here the possibilities of labelling cocbout oil as an energy giving non‑fattening edible oil is discussed, to dispel the prevailing misconceptions.

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36

Firestone, David. "Direct Graphite Furnace–Atomic Absorption Method for Determination of Lead in Edible Oils and Fats: Summary of Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 4 (July 1, 1994): 951–54. http://dx.doi.org/10.1093/jaoac/77.4.951.

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Abstract The IUPAC Commission on Oils, Fats, and Derivatives undertook development of a method and collaborative study for the determination of lead in oils and fats by direct graphite furnace–atomic absorption spectrophotometric method. Various types of graphite furnaces were used with or without platform. Twenty-three collaborators from 12 countries participated in the study. The materials tested were edible oils (soybean oil) and fats (cocoa butter) containing lead at 3 concentration levels (low, medium, and high). Each level was represented by 2 batches provided in duplicate (blind coded), so that each collaborator received a total of 24 test samples. Collaborators were instructed to analyze each in duplicate and report both results. Twenty collaborators returned the results of the study. After data from laboratories that did not follow the instructions were excluded, only 16 sets of data were evaluated statistically. The method for determination of lead in oils and fats by direct graphite furnace–atomic absorption spectrophotometry has been adopted first action by AOAC INTERNATIONAL as an IUPAC–AOCS–AOAC method.

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37

Pal, Amit, Raj Kumar Singh, and Shashank Mohan. "Biodiesel Conversionion of high FFA Neem oil by blending it with low FFA Sesame oil." Journal of Scientific and Innovative Research 4, no. 3 (June 25, 2015): 127–30. http://dx.doi.org/10.31254/jsir.2015.4304.

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Biodiesel is a clean, renewable fuel and may be considered as a potential option to supplement fossil-based fuels. It is deduced from a variety of edible and non-edible vegetable oils, animal fats, waste cooking oil and animal fat, etc. Non-edible vegetable oils are second generation feedstocks and a better alternative to edible feed crops for biodiesel production.This paper deals with production of Biodiesel from the oils of Sesame (Sesamum indicum L.) and Neem (Azadirachta indica) which are available in India and other parts of the world. Neem oil is non edible oil having very high free fatty acid (FFA) content. It requires pre-treatment neutralization step before undergoing the alkali catalyzed transesterification process, very high alcohol to oil molar ratio and comparatively larger reaction time needed to obtain sustainable yield of biodiesel. Sesame oil is an edible oil mainly used in pharmaceuticals due to its medicinal properties and has low FFA content. These two oils, one having very high FFA content and other having low FFA content are mixed in suitable proportions and this mixture is transesterified without the pre-treatment process at a molar ratio of 6:1. A significant conversion yield is achieved by mixing the feedstocks before transesterification reaction.

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38

Buczek, Bronislaw. "Diesel Fuel from Used Frying Oil." Scientific World Journal 2014 (2014): 1–3. http://dx.doi.org/10.1155/2014/683272.

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New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil after treatment with mixed adsorbents (active carbon, magnesium silicate) was studied in this work. The obtained results are compared with the quality requirements for the substrates used in Vogel & Noot GmbH technology for transesterification of oils and fats.

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39

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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40

Snyder, Harry E. "Edible fats and oils processing: Basic principles and modern practices." Trends in Food Science & Technology 2 (January 1991): 132. http://dx.doi.org/10.1016/0924-2244(91)90651-x.

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41

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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42

Farhoosh, Reza. "Shelf-life prediction of edible fats and oils using Rancimat." Lipid Technology 19, no. 10 (October 2007): 232–34. http://dx.doi.org/10.1002/lite.200700073.

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43

Phillips, Katherine M., David M. Ruggio, Jari I. Toivo, Molly A. Swank, and Amy H. Simpkins. "Free and Esterified Sterol Composition of Edible Oils and Fats." Journal of Food Composition and Analysis 15, no. 2 (April 2002): 123–42. http://dx.doi.org/10.1006/jfca.2001.1044.

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44

De La Peña-Gil, Anaid, Jorge F. Toro-Vazquez, and Michael A. Rogers. "Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils." Food Biophysics 11, no. 3 (June 23, 2016): 283–91. http://dx.doi.org/10.1007/s11483-016-9440-9.

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45

Guillén, María D., and Nerea Cabo. "Infrared spectroscopy in the study of edible oils and fats." Journal of the Science of Food and Agriculture 75, no. 1 (September 1997): 1–11. http://dx.doi.org/10.1002/(sici)1097-0010(199709)75:1<1::aid-jsfa842>3.0.co;2-r.

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46

Nnaji, J. C. "ADVANCES IN BIODIESEL SYNTHESIS: THE ROLE OF VARIOUS CATALYSTS." Open Journal of Engineering Science (ISSN: 2734-2115) 1, no. 1 (March 10, 2020): 53–71. http://dx.doi.org/10.52417/ojes.v1i1.83.

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Biodiesel is a renewable, clean-burning, and biodegradable fuel which can be synthesized from readily available domestic and natural sources, such as edible, non-edible and waste cooking oils, which may serve as a substitute to petro-diesel. It is produced by catalytic transesterification of fats and oils. A number of researches has been devoted to discovering a benign catalyst, especially heterogeneous acid catalyst that could convert non-edible and waste cooking oils with high free fatty acid into biodiesel, in an attempt to reduce the cost of production. The cost of production of biodiesel is still far higher than that of conventional petro-diesel, owing to the cost of edible oil currently being used, processes involved, and cost of conventional heterogeneous catalysts employed. This study assessed the role of various catalysts; homogeneous, heterogenous and enzyme-catalyzed transesterification reactions, in terms of their advantages and disadvantages in biodiesel production in order to establish very promising catalysts. Some methods of heterogeneous acid catalysts were also highlighted. Amongst the common heterogeneous catalyst, carbon-based solid acid catalysts were recommended as very promising solid acid catalyst that can utilize the non-edible oils in biodiesel production. The advantages of carbon-based solid acid catalysts include cheap readily available raw materials for their synthesis, easier production processes, relative stability, high reusability and potential for utilizing waste and non-edible oils for biodiesel production. Nnaji, J. C. | Department of Chemistry, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

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Venkatesan, V., and N. Nallusamy. "A Review on Microalgae Biodiesel Production and its Usage in Direct Injection Diesel Engines as Alternate Fuel." Applied Mechanics and Materials 787 (August 2015): 776–81. http://dx.doi.org/10.4028/www.scientific.net/amm.787.776.

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Biodiesel is one of the promising alternative fuels for automotive engines due to the depletion of fossil fuel resources, increasing energy demands and environmental concerns. The biodiesel can be obtained from various bio energy resources such as edible and non-edible vegetable oils and animal fats. However, the use of biodiesel derived from edible oils such as palm oil, sunflower oil and soybean oil has negative impact on global food market. Biodiesel from microalgae is considered as a third generation biofuel derived from non-edible resources and best suited for internal combustion engines. Microalgae have the potential to provide sufficient fuel for global consumption due to its high oil content and fast growing ability. This paper provides a brief overview of biodiesel production from microalgae biomass and its suitability as alternate fuel in diesel engines. This review highlights the selection of suitable algae species for oil production, fuel properties in comparison with standard diesel and other biodiesel fuels, performance, combustion and emission characteristics when used in engines, and the economical aspects. Further, the research and development aspects of biodiesel from microalgae as fuel for automobile diesel engines are also reviewed.

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Szabó, Éva, Ildikó Csölle, Regina Felső, Daniela Kuellenberg de Gaudry, Patrick Nyamemba Nyakundi, Kazahyet Ibrahim, Maria-Inti Metzendorf, Tamás Ferenci, and Szimonetta Lohner. "Benefits and Harms of Edible Vegetable Oils and Fats Fortified with Vitamins A and D as a Public Health Intervention in the General Population: A Systematic Review of Interventions." Nutrients 15, no. 24 (December 18, 2023): 5135. http://dx.doi.org/10.3390/nu15245135.

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This systematic review aims to assess whether edible vegetable oils and fats fortified with vitamin A and/or D are effective and safe in improving vitamin intake and ameliorating deficiency states in the general population. In November 2022, we systematically searched MEDLINE, Cochrane CENTRAL, Scopus, Global Index Medicus, ClinicalTrials.gov, and WHO ICTRP (International Clinical Trials Registry Platform) for randomized controlled trials (RCT) and non-randomized studies of interventions (NRSI) investigating the fortification of edible vegetable oils and fats with either vitamin A or vitamin D or both as compared to the same vegetable oils and/or fats without vitamin A and D fortification or no interventions, in the general population, without age restriction. We assessed the methodological quality of included RCTs using Cochrane’s risk of bias tool 2.0 and of NRSIs using ROBINS-I tool. We performed random-effects meta-analysis and assessed certainty of evidence using GRADE. We included eight studies. Available evidence showed no significant effect of fortification with vitamin A on serum retinol levels (RCTs: MD 0.35 µmol/L, 95% CI −0.43 to 1.12; two trials; 514 participants; low-certainty evidence; CCTs: MD 0.31 µmol/L, 95% CI −0.18 to 0.80; two trials; 205 participants; very low-certainty evidence) and on subclinical vitamin A deficiency. Low-certainty evidence showed no effect of vitamin D fortification on serum 25-hydroxy vitamin D concentration (MD 6.59 nmol/L, 95% CI −6.89 to 20.07; one trial; 62 participants). In conclusion, vitamin A-fortified vegetable oils and fats may result in little to no difference in serum retinol levels in general populations. The dose of vitamin A used in the trials may be safe but may not be sufficient to reduce subclinical vitamin A deficiency. Further, the evidence suggests that vitamin D fortification results in little to no difference in serum 25-hydroxy vitamin D concentration. Several aspects of providing fortified oils and fats to the general population as a public health intervention should be further investigated, including optimal fortification dose, effects on vitamin D deficiency and its clinical symptoms and potential adverse effects.

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Santoso, Herry, Christ Michael, Hillman Wira, and Maria Inggrid. "Optimization of Pyrolysis Operating Condition for Deriving Corn Starch Heterogeneous Acid Catalyst for Biodiesel Production." Modern Applied Science 9, no. 7 (July 1, 2015): 61. http://dx.doi.org/10.5539/mas.v9n7p61.

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Biodiesel can be produced from various oils and fats. Due to possibility of diversion of edible oils from feedstocks to raw materials for biodiesel production, which may lead to food crisis, it is preferable to choosenon-edible oils as raw material for biodiesel production. As a country rich in natural resources, Indonesia has avast amount and variety of non-edible fatty-oil production plants. However, non-edible oils usually have highfree fatty acid (FFA) contents. Oils with high FFA contents cannot be converted directly to biodiesel using aconventional alkaline catalyzed process due to saponification problem. To avoid this problem, the high FFAcontents in the oils must be reduced via esterification process using acid catalyst. The use of homogeneous acidcatalyst in this process can be very corrosive and not environmentally friendly while the use of commerciallyavailable heterogeneous acid catalyst can be very expensive. In this research, a heterogeneous acid catalystsuitable for biodiesel production will be derived from corn starch through pyrolysis followed by sulphonationprocesses. The purpose of this research is to study the effects of pyrolysis temperature and time to the aciddensity of the catalyst and the activity of the catalyst in the esterification of oleic acid using a 22 factorial designwith 3 center points experimental design. It is found that the catalyst obtained from pyrolysis at 400°C for 15hours has the optimum–HSO3 content of 5.9% which corresponds to the highest average conversion of theesterification of oleic acid of 97.45%.

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Selvi Moorthy, Karthika, Aishwarya N. Nagalapura, and Vijayaraj P. "Comparative assessment of edible oil oxidative stability through accelerated stability study." Biomedicine 43, no. 6 (January 2, 2024): 1662–66. http://dx.doi.org/10.51248/.v43i6.3524.

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Introduction and Aim: The oxidative stability of edible oils is a critical factor influencing their health benefits and suitability for various food applications. The fatty acid composition significantly impacts the susceptibility of oils to oxidation. Edible oils play a pivotal role in cooking and food production, making their oxidative stability a matter of paramount importance. Oxidative stability affects product quality, shelf life, nutritional value, and health benefits. Accelerated oxidative stability tests have emerged to address these challenges more efficiently. Therefore, the objective of the current study was to evaluate the oxidative stability of five edible oils at consistent 90°C: Fish Oil (FO), Coconut Oil (CO), Rice Bran Oil (RBO), Sunflower Oil (SFO) and Palm Oil (PO). Materials and Methods: Edible oils were procured from the local market. Fish Oil (FO) was acquired from Janatha Aqua products, the oxidative stability of oils was evaluated by using OXITEST apparatus. Results: The observed results revealed distinct oxidative stability profiles for each oil. CO exhibited the highest stability with an Oxidation Induction Time (OIT) of 136 hours and 38 minutes, highlighting its suitability for high-temperature cooking. PO and RBO showed moderate stability (OIT: 49h 11m and 26h 15m). SFO displayed lower stability (OIT: 10h 9m), while FO was the least stable (OIT: 54m) due to its high unsaturated fatty acid content. Conclusion: Collectively, the OXITEST provides valuable insights into the oxidative stability of fats and oils, standing out for its real-time, accelerated testing capabilities, and providing faster insights into oxidation behaviour compared to traditional methods.

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

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