Open Access
Numéro
OCL
Volume 27, 2020
Numéro d'article 55
Nombre de pages 12
Section Innovation
DOI https://doi.org/10.1051/ocl/2020050
Publié en ligne 23 octobre 2020
  • Abdullah F, Ismail R, Ghazali R, Idris Z. 2018. Total phenolic contents and antioxidant activity of palm oils and palm kernel oils at various refining processes. Journal of Oil Palm Research 30(4): 682–692. [Google Scholar]
  • Agarwal RK, Bosco SJD. 2017. Extraction processes of virgin coconut oil. MOJ Food Processing & Technology 4(2): 00087. [CrossRef] [Google Scholar]
  • Al-Dalain SY, Al-Fraihat AH, Al Kassabeh ET. 2011. Effect of aromatic plant essential oils on oxidative stability of sunflower oil during heating and storage. Pakistan Journal of Nutrition 10(9): 864–870. [CrossRef] [Google Scholar]
  • Almeida DTD, Viana TV, Costa MM, Silva CDS, Feitosa S. 2019. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeisguineensis). Food Science and Technology 39: 211–217. [CrossRef] [Google Scholar]
  • Amarowicz R, Pegg RB. 2019. Natural antioxidants of plant origin (vol. 90). USA: Academic Press, pp. 1–81. [Google Scholar]
  • Caporaso N, Paduano A, Nicoletti G, Sacchi R. 2013. Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum). European Journal of Lipid Science and Technology 115(12): 1434–1442. [CrossRef] [Google Scholar]
  • Chandran J, Nayana N, Roshini N, Nisha P. 2017. Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger. Journal of Food Science and Technology 54(1): 144–152. [CrossRef] [PubMed] [Google Scholar]
  • Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 5(4): 169–186. [Google Scholar]
  • Clodoveo ML, Camposeo S, Amirante R, Dugo G, Cicero N, Boskou D. 2015. Research and innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents. In: Olive and olive oil bioactive constituents. AOCS Press, pp. 179–215. [CrossRef] [Google Scholar]
  • Dapkevicius A. 2002. Isolation, identification and evaluation of natural antioxidants from aromatic herbs cultivated in Lithuania. Netherlands: Wegeningen Univwersitat, pp. 154. [Google Scholar]
  • Dayrit FM. 2014. Lauric acid is a medium-chain fatty acid, coconut oil is a medium-chain triglyceride. Philippine Journal of Science 143(2): 157–166. [Google Scholar]
  • Dua A, Gaurav G, Balkar S, Mahajan R. 2013. Antimicrobial properties of methanolic extract of cumin (cuminumcyminum) seeds. International Journal of Research in Ayurveda & Pharmacy 4(1). [Google Scholar]
  • Eyres L. 2015. Frying oils: selection, smoke points and potential deleterious effects for health. Food New Zealand 15(1): 30. [Google Scholar]
  • Ghanbari Shendi E, Sivri Ozay D, Ozkaya MT, Ustunel NF. 2018. Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage. OCL (6): A602. [CrossRef] [EDP Sciences] [Google Scholar]
  • Ghani NAA, Channip AA, Chok Hwee Hwa P, Ja’afar F, Yasin HM, Usman A. 2018. Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes. Food Science & Nutrition 6(5): 1298–1306. [CrossRef] [PubMed] [Google Scholar]
  • Guillaume C, De Alzaa F, Ravetti L. 2018. Evaluation of chemical and physical changes in different commercial oils during heating. Acta Scientific Nutritional Health 2: 02–11. [Google Scholar]
  • Hamad MNF, Taha EM, Mohamed WM. 2015. Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese. World Journal of Dairy & Food Sciences 10(2): 181–192. [Google Scholar]
  • Imoisi OB, Ukhun ME, Ezoguan VO, Osemwegie QE. 2018. Fatty acid profiles, correlation of iodine value, refractive index of heated, unheated palm kernel oil and palm olein. Journal of Chemical Society of Nigeria 43(4). [Google Scholar]
  • Iqbal S, Bhanger MI, Anwar F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chemistry 93(2): 265–272. [Google Scholar]
  • Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA. 2010. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry 120(1): 59–65. [Google Scholar]
  • Krishna AG, Gaurav R, Singh BA, Kumar PP, Preeti C. 2010. Coconut oil: chemistry, production and its applications-a review. Indian Coconut Journal 53(3): 15–27. [Google Scholar]
  • Madhujith T, Sivakanthan S. 2018. Oxidative stability of edible plant oils. Bioactive molecules in food. Reference series in phytochemistry. Cham: Springer. [Google Scholar]
  • Majchrzak T, Lubinska M, Różańska A, Dymerski T, Gębicki J, Namieśnik J. 2017. Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics. Monatshefte für Chemie-Chemical Monthly 148(9): 1625–1630. [CrossRef] [PubMed] [Google Scholar]
  • Marina AM, Man YC, Nazimah SAH, Amin I. 2009. Chemical properties of virgin coconut oil. Journal of the American Oil Chemists’ Society 86(4): 301–307. [CrossRef] [Google Scholar]
  • Martínez-Yusta A, Goicoechea E, Guillén MD. 2015. Aldehydes after prolonged heating at frying temperature. In: Processing and impact on active components in food. Academic Press, pp. 251–258. [CrossRef] [Google Scholar]
  • McManus JP, Davis KG, Beart JE, Gaffney SH, Lilley TH, Haslam E. 1985. Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides. Journal of the Chemical Society, Perkin Transactions 2(9): 1429–1438. [CrossRef] [Google Scholar]
  • Mulyadi AF, Schreiner M, Dewi IA. 2018. Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil: occurrence and their relationship with quality. In: AIP Conference Proceedings (Vol. 2021, No. 1). AIP Publishing LLC, pp. 070020. [Google Scholar]
  • Narayanankutty A, Illam SP, Raghavamenon AC. 2018. Health impacts of different edible oils prepared from coconut (Cocos nucifera): a comprehensive review. Trends in Food Science & Technology 80: 1–7. [Google Scholar]
  • Negash YA, Amare DE, Bitew BD, Dagne H. 2019. Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia. BMC Research Notes 12(1): 1–5. [CrossRef] [PubMed] [Google Scholar]
  • Nevin KG, Rajamohan T. 2004. Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clinical Biochemistry 37(9): 830–835. [CrossRef] [PubMed] [Google Scholar]
  • Nielsen SS. 2017. Food analysis laboratory manual, 3rd ed. Switzerland: Springer International Publishing. [Google Scholar]
  • Okhli S, Mirzaei H, Hosseini SE. 2020. Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil. OCL 27: 32. [CrossRef] [EDP Sciences] [Google Scholar]
  • Osu C, Ogoko E. 2019. Enhanced antioxidation properties of some local spices (Afromomum melegueta, Pipper guineense, Allium sativum and Monodora myristica) on characteristics of palm oil consumed in Nigeria. Available from https://doi.org/10.7537/marsnys091016.01. [Google Scholar]
  • Palma A, Ruiz Montoya M, Arteaga JF, Rodríguez Mellado JM. 2014. Determination of antioxidant activity of spices and their active principles by differential pulse voltammetry. Journal of Agricultural and Food Chemistry 62(3): 582–589. [CrossRef] [PubMed] [Google Scholar]
  • Parthasarathy VA, Chempakam B, Zachariah TJ, eds. 2008. Chemistry of spices. CAB International, pp. 270–275. [Google Scholar]
  • Pradhananga M, Manandhar P. 2018. Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone. Food Science & Nutrition 6(2): 302–306. [CrossRef] [PubMed] [Google Scholar]
  • Ramadan MF, Wahdan KMM. 2012. Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: impact on functionality, stability and radical scavenging activity. Food Chemistry 132(2): 873–879. [Google Scholar]
  • Ravindran PN, Divakaran M. 2012. Handbook of herbs and spice, 2nd ed. Wood Publishing Series in Food Science, Technology and Nutrition, pp. 303–318. [CrossRef] [Google Scholar]
  • Redondo-Cuevas L, Hayes H, Nicol F, Raikos V. 2019. Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking. International Journal of Food Science & Technology 54(2): 432–439. [Google Scholar]
  • Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry 66(4): 401–436. [Google Scholar]
  • Seneviratne KN, HapuarachchI CD, Ekanayake S. 2009. Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions. Food Chemistry 114(4): 1444–1449. [Google Scholar]
  • Shahid MZ, Saima H, Yasmin A, Nadeem MT, Imran M, Afzaal M. 2018. Antioxidant capacity of cinnamon extract for palm oil stability. Lipids in Health and Disease 17(1): 116. [CrossRef] [PubMed] [Google Scholar]
  • Soleimani M, Dehabadi L, Wilson LD, Tabil LG. 2018. Antioxidants classification and applications in lubricants. Lubrication Tribology, Lubricants and Additives: 23. [Google Scholar]
  • Srivastava AK, Srivastava SK, Syamsundar KV. 2005. Bud and leaf essential oil composition of Syzygiumaromaticum from India and Madagascar. Flavour and Fragrance Journal 20(1): 51–53. [Google Scholar]
  • Srivastava Y, Semwal AD. 2015. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy. Journal of Food Science and Technology 52(2): 984–991. [CrossRef] [PubMed] [Google Scholar]
  • Taghvaei M, Jafari SM. 2015. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology 52(3): 1272–1282. [CrossRef] [PubMed] [Google Scholar]
  • Taha E, Abouelhawa S, El-Geddawy M, Sorour M, Aladedunye F, Matthäus B. 2014. Stabilization of refined rapeseed oil during deep-fat frying by selected herbs. European Journal of Lipid Science and Technology 116(6): 771–779. [CrossRef] [Google Scholar]
  • Trivedi V, Nivetha Y, Chow PE. 2017. Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips. Journal of Food Science and Technology 54(12): 4035–4041. [CrossRef] [PubMed] [Google Scholar]
  • Wang HF, Wang YK, Yih KH. 2008. DPPH free-radical scavenging ability, total phenolic content, and chemical composition analysis of forty-five kinds of essential oils. Journal of Cosmetic Science 59(6): 509–522. [PubMed] [Google Scholar]
  • Xu TT, Li J, Fan YW, Zheng TW, Deng ZY. 2015. Comparison of oxidative stability among edible oils under continuous frying conditions. International Journal of Food Properties 18(7): 1478–1490. [CrossRef] [Google Scholar]
  • Yen GC, Shao CH, Chen CJ, Duh PD. 1997. Effects of antioxidant and cholesterol on smoke point of oils. LWT-Food Science and Technology 30(7): 648–652. [CrossRef] [Google Scholar]
  • Zahir E, Saeed R, Hameed MA, Yousuf A. 2017. Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian Journal of Chemistry 10: S3870–S3876. [CrossRef] [Google Scholar]
  • Žanetić M, Cerretani L, Škevin D, Politeo O, Vitanović E, Jukić-Špika M, Perica S, Ožić M. 2013. Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties. Journal of Food, Agriculture and Environment 11: 126–131. [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.