pressed edible oils from macedonia wiley online library

Quality Evaluation of Cold-Pressed Edible Oils From Macedonia European Journal of Lipid Science and Technology Germany doi 10.1002/ejlt.202500623

The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work. The highest level

The bioactive compounds and “in vitro” antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of

Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhydrazyl (DPPH) Comparison between free radical scavenging capacity and

The effects of different refining methods on chemical compositions, oxidative stabilities, and quality indices of cold-pressed walnut oils are still unclear. It is necessary to

The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work. The highest level of oleic acid was determined in

Three antioxidant assays of traditional and non-traditional cold-pressed edible oils from Macedonia showed dominance of monounsaturated oleic acid in “sweet” and “bitter” apricot

Apr 23, 2008Antioxidant properties of the methanolic extracts of cold-pressed oils such as soybean, sunflower, rapeseed, corn, grapeseed, hemp, flax, rice bran and pumpkin were

Edible oils contain naturally occurring phytonutrients and therefore exhibit numerous beneficial health effects. However, the phytonutrients tend to degrade in different extent with storage duration

The demand for edible oil is increasing with increasing world population and the improvement in buying power. The industry uses a number of process steps to produce crude oil, the application of which depends on the type of seed and the scale of the operation. The main steps and their importance are discussed in this chapter. The types of seeds discussed

The consumption of cold-pressed oil, such as linseed (Linum usitatissimum L.) and hemp (Cannabis sativa L.) oil has increased recently. In these oils obtained on the farm, a large number of components able to affect oil quality (mainly chlorophylls) are present.

To investigate the effect of gamma irradiation on the volatile compounds of edible oils. Three types of oilseeds, including peanut, sesame, and flaxseed, were subjected to 8 kGy gamma irradiation, fo...

Enhancing Extraction Processes in the Food Industry Quality differences between pre-pressed and solvent extracted rapeseed oil Efficient recovery of tocopherols from vegetable oils Hydrogenation of Fats and Oils: Theory and Practice Emulsified lipids : formulation and control of end-use properties

Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high-quality walnut

Fatty acid composition and oxidative stability of cold-pressed edible seed oils Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry and blueberry seed oils Antioxidative potential of substances contained in cold pressed soybean oil and after each phase of refining process

In this study oxidation kinetics of the rapeseed oils prepared from microwave (MV) pre-treated seeds (2–10 min, 800 W) and stored for 12 months was examined. As a result of seeds MV pre-treatment, d...

Cold-pressed hemp, flax, hazelnut, and pumpkin seed oils were analyzed for their physicochemical properties, whereas their press cakes were evaluated for nutritional value. The study highlights the p...

Quality Characteristics for Cold Pressed Edible Oils The determination of steradienes, trans fatty acids and free fatty acids together with the UV absorption at 232 and 270 nm leads to quality characteristics for cold pressed edible oils. Two methods, a GLC and a HPLC method, are both valid for the determination of steradienes.

Through the assessment of the relationship between antiradical activity and the oxidative stability of oils, it is proposed that a DPPH assay predicts the formation of oxidation products in cold-pressed oils—however, the correlations differ in

Edible oils contain naturally occurring phytonutrients and therefore exhibit numerous beneficial health effects. However, the phytonutrients tend to degrade in different extent with storage duration