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microemulsion of polar antioxidants in edible oils

MICROEMULSION OF POLAR ANTIOXIDANTS IN EDIBLE OILS ... 1. Process for producing microemulsions of polar antioxidants in edible oils, characterized in that the Critical Micellar Concentration (CMC) is attained by eliminating the excess polar

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MICROEMULSION OF POLAR ANTIOXIDANTS IN EDIBLE OILS ...

1. Process for producing microemulsions of polar antioxidants in edible oils, characterized in that the Critical Micellar Concentration (CMC) is attained by eliminating the excess polar solvent by vacuum drying. 2. Process according to the preceding claim, characterized in that the most convenient polar antioxidants are polyphenols and/or vitamin C or a mixture thereof.

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MICROEMULSION OF POLAR ANTIOXIDANTS IN EDIBLE OILS ...

The invention relates to a microemulsion of polar antioxidants in edible oils. The invention comprises the formation of microemulsions from a fraction that is rich in polar antioxidants in an oily medium, specifically in edible oils. The aforementioned microemulsions are characterised by stability and homogeneity, thereby rendering same suitable for use in different foods or pharmaceutical ...

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Microemulsion of Polar Antioxidants in Edible Oils ...

Microemulsion of Polar Antioxidants in Edible Oils . United States Patent Application 20080085357 . Kind Code: A1 . Abstract: The basis of this invention consists of the formation of microemulsions from a polar antioxidant-rich fraction in an oily medium, specifically in edible oils. These microemulsions are characterized in that their ...

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MICROEMULSION OF POLAR ANTIOXIDANTS IN EDIBLE OILS ...

The basis of this invention consists of the formation of microemulsions from a polar antioxidant-rich fraction in an oily medium, specifically in edible oils. These microemulsions are characterized in that their stability and homogeneity makes them suitable to incorporate them in different foods or pharmaceutical products.

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US20080085357A1 - Microemulsion of Polar Antioxidants in ...

The basis of this invention consists of the formation of microemulsions from a polar antioxidant-rich fraction in an oily medium, specifically in edible oils. These microemulsions are characterized in that their stability and homogeneity makes them suitable to incorporate them in different foods or pharmaceutical products. The most novel factor of this invention is that the critical micellar ...

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JP2008525004A - Microemulsions of polar antioxidants in ...

The basic principle of the invention consists of the construction of a microemulsion from an oil medium, in particular a fraction rich in polar antioxidants in edible oils. These microemulsions are characterized by being suitable for inclusion in different food or pharmaceutical products due to their stability and homogeneity. The most novel element of the present invention is that by leaving ...

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Direct injection of edible oils as microemulsions in a ...

Vegetable oils were solved in a water/sodium dodecyl sulphate (SDS)/n-pentanol microemulsion without destroying the microemulsion structure, and injected on a micellar mobile phase. Hydrophobic and hydrophilic synthetic antioxidants in edible oils were readily and sensitively determined.

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ES2255864B1 - Microemulsion process of polar antioxidants ...

The basis of this invention consists in the formation of microemulsions from a fraction rich in polar antioxidants in an oily medium, specifically in edible oils. These microemulsions are characterized by their stability and homogeneity which makes them suitable for incorporation into different foods or pharmaceuticals. The novelty of this invention is that the critical micellar concentration ...

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Application and stability of natural antioxidants in ...

Use of natural antioxidants in edible oils. In recent years, phenolic compounds of plant origin have attracted considerable attention due to their beneficial functional and nutritional effects including antioxidant and antimicrobial activity (Bubonja-Sonje et al. 2011). During the past two decades, a lot of researches about the use of natural ...

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Food Fraud Edible Oils Compendium

Rapid UHPLC Determination of Common Antioxidants in Edible Oils ..... 57 Trace Elemental Characterization of Edible Oils with Graphite Furnace ... LC/MS Analysis of Polar Components in Olive Oils Polar Compound Extraction Liquid-liquid extraction was performed to enrich the polar components of the oils for improved sensitivity. Extraction also

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MICROEMULSION OF POLAR ANTIOXIDANTS IN EDIBLE OILS ...

The invention relates to a microemulsion of polar antioxidants in edible oils. The invention comprises the formation of microemulsions from a fraction that is rich in polar antioxidants in an oily medium, specifically in edible oils. The aforementioned microemulsions are characterised by stability and homogeneity, thereby rendering same suitable for use in different foods or pharmaceutical ...

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Microemulsion of Polar Antioxidants in Edible Oils

The basis of this invention consists of the formation of microemulsions from a polar antioxidant-rich fraction in an oily medium, specifically in edible oils. These microemulsions are characterized in that their stability and homogeneity makes them suitable to incorporate them in different foods or pharmaceutical products. The most novel factor of this invention is that the critical micellar ...

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Microemulsion of Polar Antioxidants in Edible Oils

The basis of this invention consists of the formation of microemulsions from a polar antioxidant-rich fraction in an oily medium, specifically in edible oils. These microemulsions are characterized in that their stability and homogeneity makes them suitable to incorporate them in different foods or pharmaceutical products.

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Direct injection of edible oils as microemulsions in a ...

Vegetable oils were solved in a water/sodium dodecyl sulphate (SDS)/n-pentanol microemulsion without destroying the microemulsion structure, and injected on a micellar mobile phase. Hydrophobic and hydrophilic synthetic antioxidants in edible oils were readily and sensitively determined.

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Direct injection of edible oils as microemulsions in a ...

Abstract A simple and quick procedure for analysis of hydrophobic samples by direct injection in a liquid chromatograph, without previous extraction, has been developed. The sample is solved in a water/sodium dodecyl sulphate/n-pentanol microemulsion without destroying the microemulsion structure, and injected. A micellar mobile phase containing 0.1 M SDS, 2.5% n-propanol and 10 mM phosphate ...

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Analogous pairs of polar and non-polar antioxidants in ...

2 Citation eng F, Ong X, Cho P. Analogous pairs of polar and non-polar antioxidants in rosemary-gallic acid microemulsion system for deep frying application. Food Sci utr. 212(2)1-6. Food Sci utr 21 Volume 2 Issue 2 Treatments and dosages The different treatments used for the frying experiment using

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Improved Determination of Antioxidants in Edible Oils ...

Accucore C18, Accucore Polar Premium, AOAC 983.15, antioxidant, food testing Abstract Phenolic antioxidants are commonly used as preservatives in foods containing edible oils and fats to prevent development of rancidity. AOAC Method 983.15 is used to assay levels of these compounds in finished food products.

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Solubilization of polar oils in microemulsion systems ...

A new type of amphiphile that contains both conventional surfactant and lipophilic linker features in a single molecule was designed and tested. In these so-called extended surfactants, a polypropylene oxide chain of variable length is inserted in between the conventional polar and apolar groups.

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Analysis of synthetic phenolic antioxidants in edible oils ...

Abstract Synthetic antioxidants most used in oil-based food to avoid oxidation processes, butylated hydroxyanisole (BHA), butylated hydroxytolueno (BHT), and dodecyl gallate (DG), were analyzed in edible oils using micellar electrokinetic capillary chromatography (MECK) with bis-(2-ethylhexyl) sodium sulfosuccinate as the pseudostationary phase.

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Evaluation of solvent effects on the DPPH reactivity for ...

The beneficial effects of some edible oils on health are partially related to the presence of phenolic antioxidants, lipophilic tocopherols, and high percentage of unsaturated fatty acids (Wu et al., 2019).Phenolic compounds and tocopherols possess radical scavenging ability for lipid radicals, including alkyl, alkoxyl, and peroxyl radicals (Decker, 1998).

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MICROEMULSION OF POLAR ANTIOXIDANTS IN EDIBLE OILS ...

The invention relates to a microemulsion of polar antioxidants in edible oils. The invention comprises the formation of microemulsions from a fraction that is rich in polar antioxidants in an oily medium, specifically in edible oils. The aforementioned microemulsions are characterised by stability and homogeneity, thereby rendering same suitable for use in different foods or pharmaceutical ...

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Direct injection of edible oils as microemulsions in a ...

Vegetable oils were solved in a water/sodium dodecyl sulphate (SDS)/n-pentanol microemulsion without destroying the microemulsion structure, and injected on a micellar mobile phase. Hydrophobic and hydrophilic synthetic antioxidants in edible oils were readily and sensitively determined.

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Food Fraud Edible Oils Compendium

Rapid UHPLC Determination of Common Antioxidants in Edible Oils ..... 57 Trace Elemental Characterization of Edible Oils with Graphite Furnace ... LC/MS Analysis of Polar Components in Olive Oils Polar Compound Extraction Liquid-liquid extraction was performed to enrich the polar components of the oils for improved sensitivity. Extraction also

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Improved Determination of Antioxidants in Edible Oils ...

Accucore C18, Accucore Polar Premium, AOAC 983.15, antioxidant, food testing Abstract Phenolic antioxidants are commonly used as preservatives in foods containing edible oils and fats to prevent development of rancidity. AOAC Method 983.15 is used to assay levels of these compounds in finished food products.

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Evaluation of the antioxidant activity of vegetable oils ...

A flow injection analysis (FIA) methodology has been developed for the estimation of the radical scavenging activity (RSA) of edible oils as a measure of their antioxidant activity. The RSA determination was based on the inhibition of the luminol chemiluminescence (CL) induced by the Fenton's reagent in a microemuslion ( n ‐hexane in water).

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Analogous pairs of polar and non-polar antioxidants in ...

Download Citation | On Jan 1, 2019, Emilie Heng HF and others published Analogous pairs of polar and non-polar antioxidants in rosemary-gallic acid microemulsion system for deep frying application ...

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The use of antioxidants in the preservation of edible oils ...

Synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), are used far less in edible food products, especially vegetable oils, because of serious health and safety concerns. As a result, there is a much greater dependence on natural indigenous antioxidants, particularly tocopherols, for maintaining the shelf ...

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Stabilisation of edible oils with natural antioxidants ...

Yanishlieva and Marinova (2001) have reviewed the studies applying natural antioxidants for stabilization of edible oils. Recently, curcumin (Cur), a natural antioxidant has attracted attention ...

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Determination of Cu, Fe, Ni, and Pb in Edible Oils Using ...

Atomic Spectroscopy 201 Vol. 23(6), November/December 2002 *Corresponding author. e-mail: [email protected] Determination of Cu, Fe, Ni, and Pb in Edible Oils Using Microemulsion Sample ...

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Effect of Polar and Non‐Polar Compounds from Oxidized Oils ...

The effects of polar and non‐polar compounds recovered from oxidized corn oils on oxidative stability in bulk oils are evaluated in the presence or absence of an antioxidant, tert‐butylhydroquinone (TBHQ).The balance of antioxidant and prooxidant compounds in oils is confirmed using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) spectroscopic method.

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