KurtulbaS et al. also carried out similar study to evaluate the nature of the lipid oxidation process in cottonseed oil treated with phytonutrients (gallic acid, rutin and carotenoid) [54]. Recently, kinetics of the lipid oxidation in sunflower and sesame oils were calculated through Arrhenius model under Rancimat accelerated conditions [55]. 4 ...
There is a lipid oxidation problem in edible oils and fats due to the fact that they are continuously exposed to various storage conditions or overheating.
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Ebru Kurtulbaş, Mehmet Bilgin and Selin Şahin, Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies, Industrial Crops and Products, 10.1016/j.indcrop.2025.08.039, 124, (593-599), (2025).
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chapter, the main features of lipid oxidation in homogeneous and micro - heterogeneous oil media, formed by surfactants (W/O microemulsions) will be discussed. 2. Kinetic model of homogeneous lipid oxidation The kinetic model is based (Table 1) on the reactions and corresponding rate constants
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In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea ...
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The p-Anisidine value is a measurement of the content of non-volatile aldehydes in an oil, primarily 2,4-dienals and 2-alkenals. Aldehydes, being secondary oxidation products produced during lipid oxidation, are the most likely compounds to generate unacceptable flavors and odors in fats and oils. In the presence of acetic acid, p-anisidine ...
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Total polar compounds (TPC) formed during successive frying have the negative healthy effects. However, little researches focused on the cytotoxicity of different parts of TPC. The present study was carried out to elucidate the different polar compounds-induced ...
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Lipid oxidation is the primary cause of nonmicrobial quality deterioration in meat and meat products. The objectives of this project are to more fully understand the nature of lipid oxidation and related quality changes in raw and cooked meats and processed products and to develop/refine means to prevent or minimize such changes.
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ABSTRACT. Antioxidative properties of prepared clove buds deodorized aqueous extract (CDAE) in chicken meatballs are studied. Total phenolic and flavonoid contents were found to be 271.9 ± 12.0 mg gallic acid equivalent per gram and 161.6 ± 7.7 mg rutin equivalent per gram CDAE, respectively.
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On the other hand, lipid oxidation in cottonseed oil treated with gallic acid indicated a positive entropy value, demonstrating greater irregularity in the system with
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Depending on the fundamental thermodynamic parameters (ΔH ++ >0, ΔG ++ >0 and ΔS ++ <0/ΔS ++ >0), the nature of the oxidation reaction in the pure and treated cottonseed oils proves that it is an endothermic and non-spontaneous process. The predicted shelf-life of the oils ranged from 46 to 639 days at ambient conditions.
Get PriceAssessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies Article in Industrial Crops and Products 124:593-599 ·
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X-MOL提供的期刊论文更新，industrial Crops and Products——Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies，Ebru Kurtulbaş, Mehmet Bilgin, Selin Şahin
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Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies Author: Kurtulbaş, Ebru, Bilgin, Mehmet, Şahin, Selin Source: Industrial crops and products 2025 v.124 pp. 593-599 ISSN:
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Ebru Kurtulbaş, Mehmet Bilgin and Selin Şahin, Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies, Industrial Crops and Products, 10.1016/j.indcrop.2025.08.039, 124, (593-599), (2025).
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Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies. Industrial Crops and Products 2025, 124, 593-599. DOI: 10.1016/j.indcrop.2025.08.039. Anuchaya Devi, Vijay Kumar Das, Dhanapati Deka.
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KurtulbaS et al. also carried out similar study to evaluate the nature of the lipid oxidation process in cottonseed oil treated with phytonutrients (gallic acid, rutin and carotenoid) [54]. Recently, kinetics of the lipid oxidation in sunflower and sesame oils were calculated through Arrhenius model under Rancimat accelerated conditions [55]. 4
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2025-07-17· The Verdict On Cottonseed Oil. Some circles still think of cottonseed oil as a healthy cooking oil. Some say it lowers cholesterol and improves heart health. But while the cholesterol claim is narrowly true, the heart health claim is clearly false. Cooking with cottonseed oil generates oxidized lipids, and these oxidized lipids end up in your
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Lipid oxidation is the primary cause of nonmicrobial quality deterioration in meat and meat products. The objectives of this project are to more fully understand the nature of lipid oxidation and related quality changes in raw and cooked meats and processed products and to develop/refine means to prevent or minimize such changes.
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The behaviour was studied in cottonseed oil which had been exposed to frying under controlled conditions in a system in which only the oil, water and/or the antioxidant BHT were present. In the oils, changes which had been caused by heating were evaluated through determination of acid, hydroxyl, TBA and iodine values, extinctions at 232 nm and
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Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction.
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Cottonseed oil is a zero trans fat vegetable cooking oil which preserves natural flavor facts, articles, and industry news from National Cottonseed Products Association, NCPA FATS AND OILS GLOSSARY Download as a PDF > Antioxidant A substance that slows or interferes with the reaction of a fat or oil
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Exercise 8: Lipid Oxidation In this lab we are concerned with the chemical properties of food lipids in particular the volatiles that can form by fragmenting a triglyceride into its constituent fatty acids or by the autoxidation of polyunsaturated fatty acids. Lipid Molecules. Lipids are usually defined as those components that are soluble in
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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently
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Lipids. Lipids publishes high-quality research in biochemistry, chemistry, clinical nutrition, metabolism and other general areas of lipid research. Lipids is the only lipid biochemistry journal with Rapid Communications. Gain insights about the latest innovations in: biochemistry, chemistry, clinical nutrition, metabolism, methodology in lipid research as well as plant, mammalian and
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Lipid oxidation is a serious problem of UHT-treated milk in developing countries. Several factors lead to the development and acceleration of lipid oxidation in UHT treated milk . Total antioxidant capacity (TAC) measures the capability of a substrate to counter with free radicals . In current investigation, TAC was used as a pointer of
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dized oleate, decomposition products of fatty acid oxidation, and antioxidants; Tappel and Olcott at the University of California at Davis:113-115.149.150 vitamin E, in vivo oxidation, antioxidants and marine lipid oxidation. The early contributions of these and other workers in lipid oxidation were summarized in the Symposium on Food: Lipids
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Total polar compounds (TPC) formed during successive frying have the negative healthy effects. However, little researches focused on the cytotoxicity of different parts of TPC. The present study was carried out to elucidate the different polar compounds-induced
Get Price2015-10-29· Lipids constitute an important component of human diet and have many important functions in the human health and disease. Generally, they are found in every cell membrane of biological system and serve as a source of essential fatty acids such as linoleic acid and α-linolenic acid, vehicles for fat-soluble vitamins (A, D, E and K), and provision of energy.
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This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β -carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined.
Get PriceKrill oil is a source of omega−3 fatty acids. The effect of krill oil, at a lower dose of EPA + DHA (62.8%), was demonstrated to be similar to that of fish oil on blood lipid levels and
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2016-09-20· Chia (Salvia hispanica L.) seeds have been described as a good source of lipids, protein, dietary fiber, polyphenolic compounds and omega-3 polyunsaturated fatty acids. The consumption of chia seed oil helps to improve biological markers related to metabolic syndrome diseases. The oil yield and fatty acids composition of chia oil is affected by several factors such as pre-treatment method and
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Increased resistance to LDL oxidation observed in carotenoid treated rabbits (lag time of LDL oxidation in treatment group almost 2 times higher than in the placebo). Lam et al. (2009) /In vitro study: Model of lipid peroxidation in LDL induced by AAPH radical initiator.
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Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms of free-radical processes, prevention of lipid oxidation, methodology, processing effects on lipid oxidation
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2016-01-15· The effect of pH on the oxidative stability in oil–water systems was determined at 40 °C for 18 days by monitoring headspace oxygen depletion and concentration of conjugated dienoic acids (CDAs). Two types of pH solutions were prepared: a buffer solution and a mixture of NaOH and HCl. When the pH of the mixture of NaOH and HCl increased from 1 to 13, the oxidative stability in oil
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In the propagation phase of lipid peroxidation, molecular oxygen adds rapidly to L at a diffusion controlled rate to produce the lipid peroxyl radical (LOO ). The peroxyl radical can abstract a hydrogen atom from a number of in vivo sources, such as DNA and proteins, to form the primary oxidation product, a lipid hydroperoxide (LOOH
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Cottonseed Oil, NF is used as a solvent and emollient vehicle excipient. Spectrum Chemical NF products are manufactured, packaged and stored under current Good Manufacturing Practices (cGMP) per 21CFR part 211 in FDA registered and inspe
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