Vegetable Oils

Oswell, Natalie J.; Gunstone, Frank D.; Pegg, Ronald B.

doi:10.1002/047167849x.bio018.pub2

Cited by 6 publications

(8 citation statements)

References 64 publications

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“…The iodine value of common edible oils has a wide range, with the most saturated coconut oil having an iodine value ranging from 4 to 9 (Marina et al., 2009 ). On the contrary, fish oil is the most unsaturated, with an iodine value between 142 and 176 (Oswell et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

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Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

Tavakoli,

Ghorbani,

Hematian Sourki

et al. 2024

Food Science & Nutrition

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In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.

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Section: Resultsmentioning

confidence: 99%

“…| 2173 (Oswell et al, 2020). The tocopherols reported for seed oils from five pomegranate cultivars cultivated in the Saveh region of Iran ranged from 544 to 1135 mg/kg (Habibnia et al, 2012).…”

Section: Changes In the Content Of Antioxidants (Tocopherol And Pheno...mentioning

confidence: 99%

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

Tavakoli,

Ghorbani,

Hematian Sourki

et al. 2024

Food Science & Nutrition

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“…Crude vegetable oil contains around 95% triacyl glycerides along with free fatty acids, mono acyl glycerides and di acyl glycerides. 7 Sesame, Rapeseed, Sunflower, Soybean and Peanut oils are rich in oleic and linoleic acid. Linseed oil is most unsaturated vegetable oil with presence of oleic, linoleic and linolenic acid.…”

Section: Introductionmentioning

confidence: 99%

Vegetable oil extended emulsion styrene butadiene rubbers for passenger car radial tire tread application

Agrawal,

Adhikary,

Bhatt

et al. 2023

Journal of Elastomers & Plastics

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Currently emulsion polymerized Styrene Butadiene Rubber (E-SBR) is extended with various petroleum based mineral oils like Distillate Aromatic Extract (DAE), Treated Distillate Aromatic Extract (TDAE), Residual Aromatic Extract (RAE) and Naphthenic oils. It is obvious that introduction of vegetable oil should result in almost zero Polycyclic Aromatic Content (PCA) content and therefore, are environmentally friendly, renewable, and sustainable. In the present work, vegetable oil extended Styrene Butadiene Rubber (OE-SBR) were characterized for chemical properties and found that all the properties were meeting the specification requirements of mineral oils extended grades. These rubbers were also evaluated in standard Passenger Car Radial (PCR) tire tread compound recipe for various processing, different vulcanizate and other performance properties. The developed grades with vegetable oils required less mixing energy (around 10% for master batch and 15% for final batch) and shown better flow behavior (around 15% power law index and 20% activation energy reduction), better carbon dispersion (around 20%), high reinforcement index (around 15%), better rubber-filler interaction parameter (around 20%), better abrasion resistance (around 20%) and lower tanδ value @60°C (around 15%) as compared to TDAE oil extended SBR based compound. This may help to improve life of a PCR tire and reduction in fuel consumption of the vehicle.

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“…Commercial sausage manufacturers in Sri Lanka use vegetable oil as a main fat source in their products. Vegetable oils are composed mainly of triacylglycerols (around 95%) along with some free fatty acids, monoacylglycerols, and diacylglycerols and the remainder comprises of minor components which include phospholipids, free and esterified sterols, triterpene alcohols, tocopherols and tocotrienols, pigments, and hydrocarbons ( Oswell et al, 2020 ). However, consumer demand for healthier meat products with lower fat, cholesterol, nitrates, and calories, and higher health promoting components has increased over the last few years ( Wolk, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

Jayarathna¹,

Jayasena²,

Mudannayake³

2022

Food Sci Anim Resour

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Vegetable Oils

Cited by 6 publications

References 64 publications

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

Vegetable oil extended emulsion styrene butadiene rubbers for passenger car radial tire tread application

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

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