Lipid oxidation and Antioxidants

HS-SPME-GC-FID and -MS were used to track the extent of lipid oxidation in shelled and inshell raw almonds, stored under different temperature/relative humidity…

Chlorogenic acid (CGA), a natural polyphenol widespread in nature (plants, vegetables, fruits), displays several pharmacological and biological activities such…

Emulsification is a process in which two immiscible liquids are dispersed into each other, and emulsifiers are needed to prevent the droplets from merging…

Echium seeds oil represents an excellent alternative as omega-3 fatty acids vegetal source, but its high polyunsaturated fatty acids proportion make it very susceptible…

Rapid methods like RapidOxy, Oxitest, and Oxipres evaluating oxidative stability, have gained increasing interest in academia and industry, especially in shelf-life…

Dietary diversification, which starts between 4 and 6 months, is a pivotal period in the infant development. Complementary foods such as infant flours are gradually…

Cocoa wafer cream is a mixture of fat, sugars, cocoa powder and other compounds including flavour. Due to the high lipid content this product is prone to peroxidation…

Hydroperoxides (LOOH) quantification in oils and fats is a well-used method to determine their degree of oxidation. Iodometric and colorimetric quantification…

The chemical composition of cold-pressed oils plays a crucial role in determining their oxidation rate, which is influenced by factors such as the composition of fatty…

This study was conducted with the aim of investigating the extract of Nepeta binaludensis on the stability of soybean oil. The ethanolic extract of nepeta was…

Poppy (Papaver somniferum L.), an annual crop from the Papaveraceae family, have been cultivated (obtaining opium gum and oil extraction from seeds) since…

Mentha speices have been consumed for many years in oriental and Mediterrenean culture as tea and nutritional food addition (especially as known a new natural…

Bigels are a new solid-like formulation produced from the combination of an oleogel and a hydrogel. They are semi-solid structured systems with a lipophilic…

The intricate mechanisms of oil thermo-oxidation and their accurate prediction have long been hampered by the combinatory nature of propagation and…

Processing from raw beans to chocolate bars highly affects the content of phenolic compounds, leading to structural changes, especially during the roasting process…

Rosemary extract (RE) is a commercially available natural extract that can be added to food products as antioxidant. This activity is attributed mainly to its…

Microencapsulation of natural antioxidants from by-products of the agroindustry is attracted attention nowadays, due to the limited stability of these bioactive…

Emulsions and emulsion like systems are widespread in a number of aspects in everyday life, including medicine, cosmetics, food and beverages and many more…

The estimated requirements for marine n-3 long chain (LC) poly unsaturated fatty acids (PUFAs) for human and aquaculture is higher than the amount that can be…

A great variety of dietary supplements rich in omega-3 lipids is available on the market. They differ not only in their composition in main components…

Much research has been carried out on the effect of numerous compounds with potential antioxidant capacity on edible oil stability. Notwithstanding, more…

The food oil industry has been seeking to improve the oxidative stability of vegetable oils using natural alternatives to synthetic antioxidants. Due to the…

Ozone (O3) is a gas with a high oxidation potential, used in food processing and as a sanitizing agent. Besides, O3 has been detected in elevated concentrations in the…

Ozone (O3) is a gas with a high oxidation potential, used in food processing and as a sanitizing agent. Besides, O3 has been detected in elevated…