Residues of the oil-extracting process oilseeds contain bioactive substances such as phenolic compounds, which could be used natural antioxidants for protection fats and oils against oxidative deterioration. Thus, extraction constituents from residual material can considered to contribute added value these residues, justify their isolation. In present work fat-free residues eight different whose are usable nutritional applications, also renewable resources, were extracted with 70% methanol,...

Abstract The paper describes the effect of different factors influencing concentration acrylamide in deep‐fat fried potato products. In French fries amount increased with temperature as well frying time, especially at temperatures higher than 175 °C. increase time followed a linear function, whereas non‐linear relationship was given frying. As result, reduction processing led to lower concentrations product. Both, oil type and silicon antifoaming agents had no significant influence upon...

Abstract Changes in chemical, physical and sensory parameters of high‐oleic rapeseed oil (HORO) (NATREON™) during 72 h deep‐fat frying potatoes were compared with those commonly used oils, palm olein (PO), sunflower (HOSO) partially hydrogenated (PHRO). In addition to the evaluation oils potatoes, content polar compounds, oligomer triacylglycerols free fatty acids, oxidative stability by Rancimat, smoke point anisidine value determined. French fries obtained HORO, PO HOSO still suitable for...

Abstract For the reduction of 3‐monochloro‐1,2‐propanediol fatty acid esters (3‐MCPD esters) and related compounds in edible fats oils three different strategies are conceivable: removal critical reactants from raw material, changing refining process or formed 3‐MCPD refined product. This paper discusses these possibilities shows that materials have capabilities to form compounds, whereas palm oil, but also corn oil coconut possess highest potential for formation. Washing material before...

Abstract Virgin hemp seed oil is not widespread on the market, although it characterised by an interesting fatty acid composition with a high content of polyunsaturated acids. Linoleic predominant acid, which comes, together α‐linolenic (18:3 n ‐3), to approximately 80% total From nutritional point view, up 7% γ‐linolenic ‐6) and 2.5% stearidonic (18:4 ‐3) are very interesting. The amount tocopherols between 80 110 mg/100 g, γ‐tocopherol as main tocopherol (85%). Due unsaturated acids,...

Abstract Today, palm oil and its products, mainly olein, belong to the most important oils used for preparation of fried food. The reason is that relatively cheap, it available in huge amounts, has a high oxidative stability results high‐quality tasty foods. Thus, meets demands consumer producer suitability products frying was widely demonstrated many investigations, paper shows some examples comparison with other commonly oils. Nevertheless have decisive drawback conventional vegetable like...

Abstract A framework of collaborating research facilities in Germany investigates the reasons and conditions for formation 3‐monochloro‐1,2‐propanediol esters (3‐MCPD‐E) glycidyl (GE) during edible oil refining. The aim is derivation technological parameters to prevent or reduce, respectively, these contaminants refining process, particularly palm oil, because highest contents 3‐MCPD‐E related compounds were found refined oils. strong influence deodorization was proven on potential form...

Summary Over 450 structurally distinct fatty acids are synthesized by plants. We have developed Plant FA db.org, an internet‐based database that allows users to search and display acid composition data for over 9000 db includes more than 17 000 tables from >3000 publications hundreds of unpublished analyses. This unique feature easily explore chemotaxonomic relationships between structures plant species displaying these on dynamic phylogenetic trees. Users can navigate order, family,...

Abstract In comparison to refined grape seed oil which is neutral in taste and smell, the virgin characterized by a pleasant vinous fruity aroma, also reminds of raisins if high‐quality raw material used for production. Difficulties arise from susceptibility microbial enzymatic deterioration as result high moisture content after pressing juices grapes. Grape has (70%) linoleic acid, whereas total part unsaturated fatty acids amounts about 90%. other edible oils, contains, addition...

The present study investigated the oxidative stability of threemarketed types edible argan oil. Edible oil is prepared by pressing slightly roasted kernels peeled fruit. High quality exclusively using mechanical presses. However, hand-extracted still artisanally produced and can be found in local markets. In this latter case, goat-peeled fruit sometimes introduced production chain even though resulting notoriously unsatisfactory quality. press-extracted, hand-extracted, derived was analyzed...

The lipid compositions of the seed oils some Nigella species were investigated. total oil content seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis revealed linoleic be highest (40.3-58.9%). Other prominent acids as follows: oleic (18.7-28.1%), palmitic (10.1-12.5%), 22:1 D11 (3.2-3.8%) and stearic (2.6-3.1%) acids. All analysed exhibited differences in their tocopherol contents estimated. extracted contained between 1.70-4.12 mg/100 g α-T, 0.97-4.51 γ-T, 4.90-17.91...

Abstract To find new ways for reducing the potential of palm oil to form 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters during refining it is helpful know more about influence different precursors like diacylglycerols (DAGs) monoacylglycerols (MAGs), lecithin, chlorine containing compounds. After adding increasing amounts a model obtained by removal polar compounds from crude heating mixture under standardized conditions 240°C 2 h contents 3‐MCPD were analyzed according standard...

Oil content, fatty acid composition and the distribution of vitamin-E-active compounds selected Turkish seeds that are typically by-products food processing industries (linseed, apricot, pear, fennel, peanut, apple, cotton, quince chufa), were determined. The oil content samples ranged from 16.9 to 53.4 g/100 g. dominating acids oleic (apricot seed oil, peanut chufa oil) in range 52.5 68.4 g linoleic (pear apple cottonseed with 48.1 56.3 g, while linseed mainly α-linolenic (53.2 g) fennel...

Abstract In 2007 the oil producing industry and downstream food processing were worried by announcement that fatty acid esters of 3‐MCPD later in 2008 glycidyl have been found different types vegetable oils after processing. The reason for concern was German Federal Institute Risk Assessment assumed a first statement complete degradation to free glycidol both classified International Agency Research on Cancer (IARC) as possible probably, respectively, carcinogenic humans. meantime lot...

Refined olive, corn, soybean, and sunflower oils were used as cooking for deep-frying at two different temperatures, 160 190 °C, pan-frying of potatoes 180 °C 10 successive sessions under the usual domestic practice. Several chemical parameters assayed during frying operations to evaluate status oils. olive oil, was found be more stable than refined seed In fact, this oil has proven greatest resistance oxidative deterioration, its trans-fatty acid contents percentages total polar compounds...

Abstract Seed samples of some rape and canola cultivars were analysed for oil content, fatty acid tocopherol profiles. Gas liquid chromotography high performance used analysis, respectively. The contents seeds varied between 30.6% 48.3% the dry weight (p<0.05). rapeseeds found to be compared with seed oils. main acids in oils are oleic (56.80–64.92%), linoleic (17.11–20.92%) palmitic (4.18–5.01%) acids. A few types tocopherols various amounts: α-tocopherol, γ-tocopherol, δ-tocopherol,...

Hermetia illucens (black soldier fly) larvae are dried and mechanically treated by an oil seed screw press to extract the fat. This leads accumulation of protein in cake with a content 42% dry base. The amino acid composition fulfills scoring patterns FAO/WHO for adults. extracted fat fraction has interesting fatty lauric (48%), myristic (11%), palmitic (16%) as predominant representatives, very similar palm kernel coconut tocopherols tocotrienols is low (64.7 mg kg −1 ) while total amount...

Summary Controls on tree growth are key issues in plant physiology. The hypothesis of our study was that the interannual variability wood and fruit production primarily controlled directly by weather conditions (sink limitation), while carbon assimilation (source limitation) plays a secondary role. We analyzed conditions, gross primary productivity (GPP) net (NPP) fruits an old‐growth, unmanaged Fagus sylvatica forest over 14 yr, including six mast years. In multiple linear regression model,...