Pediococcus pentosaceus SEPTIC ARTHRITIS OF KNEE: A CASE REPORT

Mohammed, Mohammed Omer; Omer, Sherko Ali; Fathulla, Taha Ahmed

doi:10.17656/jsmc.10051

Cited by 1 publication

(2 citation statements)

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“…The term "increasing" and "decreasing" of fatty acid composition during reheating and frying might refer to a variety of products created during the thermal oxidation of oil from the breakdown of hydroperoxides, including volatile and non-volatile molecules. Aldehydes, ketones, short-chain hydrocarbons, lactones, alcohols, and esters are examples of volatiles that are formed along with dimeric, polymeric, and cyclic compounds 8,23,4,5 and nonvolatile oxidized derivatives. The results of the present investigation support the findings of Romano et al, 36 that heated oils thermally deteriorate more quickly than frying oils.…”

Section: Fatty Acid Decompositionmentioning

confidence: 99%

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Effect of Frying and Reheating Processes on the Fatty Acids and Antioxidants of Commonly Used Cooking Oils in the Arabian Region: A Comparative Study

Omer,

Atta,

Jame

et al. 2023

Orient. J. Chem

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Vegetable oils like extra virgin olive oil, Moringa oleifera oil, sunflower, and corn oils are regularly used for cooking purposes in the Arabian region. Additionally, the consumption of fried food is becoming increasingly popular in this region. The current study is to find out how temperature affects oils without using food of any kind. The fatty acid and antioxidant profiles of these four vegetable oils (extra virgin olive oil, Moringa oleifera oil, sunflower oil, and corn oil) have been investigated in terms of temperature during deep-frying and re-heating. In this process, an electric fryer is used for deep-frying and reheating oil without adding any kind of food. The collected vegetable oil samples were heated for six hours on five different time periods to a temperature of up to 175 ± 5 °C, and the fatty acid profiles were analysed before and after each cycle by using gas chromatography and were characterized by means of UV and FTIR techniques as well. The composition of oil fatty acids is more affected by re-heating than by deep-frying, as the results indicated. The antioxidant activity of the different oils was assessed using the diphenyl-1-picrylhydrazyl (DPPH) scan; the findings revealed that, whereas antioxidant activity dropped sharply in re-heated oils, it did so gradually for deep-frying samples.

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Section: Fatty Acid Decompositionmentioning

confidence: 99%

“…Numerous reactions, especially thermal oxidation, hydrolysis, and polymerization, occur when vegetable oil is repeatedly cooked at high temperatures in the presence of oxygen and water in food [4][5] . Various volatile and nonvolatile chemicals, like hydroperoxides and aldehydes, come up as a result [6][7] .…”

Section: Introductionmentioning

confidence: 99%