quality evaluation of cold-pressed edible oils from macedonia
Quality evaluation of cold‐pressed edible oils from Macedonia
The chemical composition and quality of eight pure cold‐pressed oils and two blend oils from Macedonia were examined in this work. The highest level of oleic acid was determined in apricot kernel oil and rapeseed oil with abundance of 70.9 and 59.2%, respectively.
The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work. The highest level
Quality evaluation of cold-pressed edible oils from Macedonia
Research Article Quality evaluation of cold-pressed edible oils from Macedonia Sanja Kostadinovic Veli ckovska 1, Ludger Bruhl€ 1,Sasa Mitrev 2, Hamed Mirhosseini3 and Bertrand Matth€aus 1 1 Max Rubner-Institut, Working Group for Lipid Research, Detmold, Germany 2 Faculty of Agriculture, University “Goce Delcev ”, Stip, Macedonia 3 Department of Food Technology, Faculty of Food Science
The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work. The highest level of oleic acid was determined in apricot kernel oil and rapeseed oil with abundance of 70.9 and 59.2 %, respectively. The highest level of polyunsaturated fatty acids had flaxseed and hemp seed oil with abundance of α-linolenic acid
Quality evaluation of cold-pressed edible oils
Related papers. Page number/13 13
However, during the last decade, the assortment of edible cold-pressed oils has significantly increased using other available oilseeds, such as cold-pressed sunflower oil (1,2, 3).
Cold pressed black cumin (Nigella sativa L.) seed oil
Jan 01, 2024· Quality evaluation of cold-pressed edible oils from Macedonia. European Journal of Lipid Science and Technology, 117 (12),2023–2035. Phenolics are a diverse group of plant secondary metabolites that have many health properties such as anticancer, antiinflammatory, antimicrobial, and antioxidant activities ( Mark, Lyu, Lee, Parra-Saldívar
Sensory evaluation of virgin or cold-pressed edible oils Bertrand Matthäus and Ludger Brühl Max Rubner-Institut, Working Group for Lipid Research, Detmold, Germany The most important parameter for the assessment of edible oils is the sensory evaluation, because
Processing Edible Oils Penn State Extension
Cold-pressed oil is also important if the oil is to be used directly as engine fuel because an oil pressed at a lower temperature carries lower levels of phosphorous. High levels of phosphorous in the oil can be harmful to a diesel engine and is one of the compounds with a maximum limit set in the standard for vegetable oil for use as engine fuel.
Mar 27, 2024· The bioactive compounds and “in vitro” antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in “sweet” and “bitter” apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3%, respectively.
Sanja Kostadinovic Velickovska Univerzitet Goce Delcev
Quality evaluation of cold-pressed edible oils from Macedonia more by Sanja Kostadinovic Velickovska The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work.
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Growing season weather impacts on the physicochemical
and the yield of each cold pressed edible oil was lower than 750 g. After sedimentation, the collected oil was filtrated by using the protection filter and bottled in dark 250 mL bottles. The oils were preserved by add-ing rosemary extracts supplied by Naturex, France [1]. Sunflower is an important edible vegetative oil due
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1. UGD
Hamed and Matthaus, Bertrand (2015) Quality evaluation of cold-pressed edible oils from Macedonia. European Journal of Lipid Science and Technology, 117. ISSN 1438-9312 (1.80 Impact Factor) 6 Објавен научен или стручен труд во најпрестижно меѓународно списание (независно
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Cold pressed sesame (Sesamum indicum) oil ScienceDirect
Jan 01, 2024· Quality evaluation of cold-pressed edible oils from Macedonia European Journal of Lipid Science and Technology,117 ( 12 ) ( 2015 ),pp. 2023 2035 CrossRef View Record in
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Cold pressed black cumin (Nigella sativa L.) seed oil
Jan 01, 2024· Quality evaluation of cold-pressed edible oils from Macedonia. European Journal of Lipid Science and Technology, 117 (12),2023–2035. Phenolics are a diverse group of plant secondary metabolites that have many health properties such as anticancer, antiinflammatory, antimicrobial, and antioxidant activities ( Mark, Lyu, Lee, Parra-Saldívar
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COMPARISON OF THE QUALITY OF COLD PRESSED AND
The quality of cold pressed and virgin oils was good and fulfilled the Codex Alimentarius requirements for edible oils. Cold pressed oils differed negatively, in a statistically significant manner, compared to virgin oils and deodorised oils obtained from the same seeds in all examined parameters: colour, acid value, peroxide value, Totox
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Sensory evaluation of virgin or cold-pressed edible oils
Sensory evaluation of virgin or cold-pressed edible oils Bertrand Matthäus and Ludger Brühl Max Rubner-Institut, Working Group for Lipid Research, Detmold, Germany The most important parameter for the assessment of edible oils is the sensory evaluation, because
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Evaluation of oxidative stability of selected cold pressed
The aim of the study was the evaluation and comparison of oxidative stability of selected, edible cold pressed oils. The material of the study were seven different cold pressed oils: rapeseed, sunflower, soybean, peanut, sesame, maize and linseed low linoleic acid. In oils spectrophotometric colour, acid value, peroxide value, anisidine value, Totox index, iodine value and fatty acid
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Journal of Food Science and Technology Volume 55, issue 5
Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt
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Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol
Cold pressed oils from genus Prunus. 2024,,, 637-658. Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia. Quality evaluation of cold-pressed edible oils from Macedonia. European Journal of Lipid Science and Technology 2015, 117
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Antioxidant activity of .alpha.- and .gamma.-tocopherols
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability. The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators. Quality evaluation of cold-pressed edible oils from Macedonia. European
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Characterization of fatty acid profile, polyphenolic
Fatty acid profile, polyphenolic content and resulting antioxidant activity of the most consumed edible oils on Macedonian market were studied. The levels of total polyphenolics were estimated spectrophotometically by extraction with 60% aqueous methanol using Folin-Ciocalteau reagent. A common method for determination of the antioxidant activity of edible oils is the...
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European journal of lipid science and technology
117, Heft 12 Quality evaluation of cold-pressed edible oils from Macedonia; 117, Heft 8 Fatty acid composition, tocopherol, and sterol contents of sumac (Rhus 2014. 116, Heft 8 Phenolic extract from wild rose hip with seed: Composition, antioxidant 116, Heft 6 Stabilization of refined rapeseed oil during deep-fat frying by selected...
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Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol
Cold pressed oils from genus Prunus. 2024,,, 637-658. Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia. Quality evaluation of cold-pressed edible oils from Macedonia. European Journal of Lipid Science and Technology 2015, 117
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Sensory evaluation of virgin or cold-pressed edible oils
Sensory evaluation of virgin or cold-pressed edible oils Bertrand Matthäus and Ludger Brühl Max Rubner-Institut, Working Group for Lipid Research, Detmold, Germany The most important parameter for the assessment of edible oils is the sensory evaluation, because
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Characterization of fatty acid profile, polyphenolic
Fatty acid profile, polyphenolic content and resulting antioxidant activity of the most consumed edible oils on Macedonian market were studied. The levels of total polyphenolics were estimated spectrophotometically by extraction with 60% aqueous methanol using Folin-Ciocalteau reagent. A common method for determination of the antioxidant activity of edible oils is the...
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Journal of Food Science and Technology Volume 55, issue 5
Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt
Get Price
Evaluation of Cold Pressed Walnut Oil (Junglas Regia
Two brands of cold pressed walnut oil were adulterated with 5% and 10% of refined sunflower oil. Thermal curves profile of oil samples was correlated with the level of oils oxidation determined by OxiTest and the lipids profile was determined by gas-chromatography/mass spectrometry (GC/MS).
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Evaluation of oxidative stability of selected cold pressed
The aim of the study was the evaluation and comparison of oxidative stability of selected, edible cold pressed oils. The material of the study were seven different cold pressed oils: rapeseed, sunflower, soybean, peanut, sesame, maize and linseed low linoleic acid. In oils spectrophotometric colour, acid value, peroxide value, anisidine value, Totox index, iodine value and fatty acid
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Macadamia oil
Macadamia oil contains the highest percentage of monounsaturates when compared to both olive and canola oils. [1] Macadamia integrifolia is an Australian tree with holly-like leaves that grows well in a moist organic soil and can withstand temperatures as low as −4.4 °C (24 °F).
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Quality of cold-pressed edible rapeseed oil in Germany
Forty-eight cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation. Between the different oils great differences could be noticed for each parameter.
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Cold Pressed Edible Oil by A.D. Trade BT. Supplier
We offer healthy, cold pressed edible oil collection for tasting before ordering bigger sizes, but also can be a useful gift box as well. Including 6 small, 40 ml bottles from each type: Box Nr. 1. Rose hip seed oil Milk thistle seed oil Grape seed oil Pumpkin seed oil Poppy seed oil Walnut oil Box Nr. 2.
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Evaluation and comparison of Oil Crop Science
Evaluation and comparison of antibacterial activities of edible vegetable oils in China: 1. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China. 2. Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China. 3.
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Volatile Oxidation Compounds and Stability of Safflower
Stability of cold-pressed oils upon thermal and microwave treatments J. Oleo Sci. 65, (10) 825-833 (2016) 827 3 Results and discussion 3.1 Fatty acid composition Fatty acid composition of cold-pressed oil samples is presented in Table 1. The identified major fatty acids were unsaturated fatty acids, oleic and linoleic acids, ranged
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Evaluation of Stability against Oxidation in Edible Fats
Edible Fats and Oils. Journal of Food Science and Nutrition Research 2 (2024): 283-297. Abstract There is a lipid oxidation problem in edible oils and fats due to the fact that they are continuously exposed to various storage conditions or overheating. Therefore, investigation of the stabilization of edible oil products is an area
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Evaluation of Stability against Oxidation in Edible Fats
Mahboubifar M, Hemmateenejad B, Javidnia K, et al. Evaluation of long-heating kinetic process of edible oils using ATR–FTIR and chemometrics tools. J Food Sci Technol 54 (2024): 659-668. Xu L, Yu X, Liu L, et al. A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell.
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Characterization of fatty acid profile, polyphenolic
Fatty acid profile, polyphenolic content and resulting antioxidant activity of the most consumed edible oils on Macedonian market were studied. The levels of total polyphenolics were estimated spectrophotometically by extraction with 60% aqueous methanol using Folin-Ciocalteau reagent. A common method for determination of the antioxidant activity of edible oils is the...
Get Price
European journal of lipid science and technology
117, Heft 12 Quality evaluation of cold-pressed edible oils from Macedonia; 117, Heft 8 Fatty acid composition, tocopherol, and sterol contents of sumac (Rhus 2014. 116, Heft 8 Phenolic extract from wild rose hip with seed: Composition, antioxidant 116, Heft 6 Stabilization of refined rapeseed oil during deep-fat frying by selected...
Get Price
Journal of Food Science and Technology Volume 55, issue 5
Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt
Get Price
