Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (Macadamia integrifolia) Cultivars in China.
The planting area of macadamia in China accounted for more than one third of the world's planted area. The lipid compositions, minor components, and antioxidant capacities of fifteen varieties of macadamia oil (MO) in China were comparatively investigated. All varieties of MO were rich in monounsaturated fatty acids, mainly including oleic acid (61.74-66.47%) and palmitoleic […]
Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours.
Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for […]
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety.
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health […]
Fat regulatory mechanisms of pine nut oil based on protein interaction network analysis
Background: Pine nut oil (PNO), a standardized and well-defined extract of Pinus koraiensis (Korean pine), has beneficial effects on wound healing, inflammatory diseases, and cancer. However, the explanation for the mechanism by which PNO reduces body fat remains uncertain. We performed a protein-protein interaction network (PPIN) analysis to explore the genes associated with pinolenic acid using […]
Comparison of near infrared spectroscopy and Raman spectroscopy for the identification and quantification through MCR-ALS and PLS of peanut oil adulterants.
Peanut oil is considered one of the best frying oils, and, consequently there is an increasing worldwide demand. This has led to adulteration practices with unhealthy, synthetic or less expensive oils which raises concerns related with public health safety. Therefore, there is a high need for rapid, versatile, low-cost and reliable analytical methods, such as […]
A comprehensive review on different classes of polyphenolic compounds present in edible oils.
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food […]
Removal of aflatoxin B1 from contaminated peanut oils using magnetic attapulgite
The efficient magnetic adsorbent (Fe3O4@ATP) was prepared by precipitation through the dispersion of Fe3O4 nanoparticles on the natural attapulgite (ATP) and then tested as an adsorbent for aflatoxin B1 (AFB1) removal from contaminated oils. The adsorbent characterization results revealed that the Fe3O4 were incorporated into the ATP, affording the Fe3O4@ATP composite. This magnetic composite displayed […]
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability.
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly […]
Characterization of peanut seed oil of selected varieties and its application in the cereal-based product.
Peanut (Arachis hypogaea) is an important oilseed crop of the world. Peanut seed oil (PSO) contains linolenic acid, oleic acid, also a good source of omega-6 fatty acids and omega-3 fatty acids. It contains an abundant amount of vitamin E which also act as an antioxidant. The research work was carried out to estimate the […]
Improving the quality of vegetable oils treated with phytochemicals: a comparative study.
In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were […]