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Gunter Pugh posted an update 5 months, 4 weeks ago
160% (1. frying oil containing 0.5% essential oil) to 0.320% (1. frying oil containing 0.3% essential oil). Peroxide values of frying oils containing rosemary extracts were determined between 12.84 meq O2/kg (1. frying oil containing 0.1% extract) and 28.98 meq O2/kg (2. frying oil containing 0.1% extract). Peroxide value of frying made with 0.3 % the rosemary essential oil increased less than that of made with the raw sunflower oil (control) (p less then 0.05). Whenever rosemary essential oil and rosemary extract compare, the essential oil seems to be more effective on the peroxide value of the frying oil. The essential oil of rosemary have been effected more from the extracts of rosemary on the oxidative stability of sunflower oil.In this study, subcritical n-butane was adopted to extract oil from flaxseed. https://www.selleckchem.com/products/SGI-1776.html The extraction conditions i.e. extraction temperature, extraction time, and liquid-solid ratio were investigated and optimized by response surface methodology. The flaxseed oil obtained by subcritical n-butane were characterized and compared with those prepared by n-hexane and cold pressing. Results indicated that the optimal combination of parameters was 53.93℃, 56.82 min, and 19.981 mL/g. Subcritical n-butane had higher yield (28.75%) than n-hexane and cold pressing. GC analysis indicated that subcritical n-butane extraction had no obvious influence on the fatty acid composition. Nevertheless, the oil obtained by subcritical n-butane with higher contents of phytosterols (2.93 mg/g) and carotenoids (46.56 mg/kg), and presented a higher oxidation stability (9.27 h). Thus, it was suggested that subcritical n-butane extraction is a promising alternative to extract high quality flaxseed oil.The oil content of both ‘raw’ and hazelnut kernels was significantly (p less then 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated for all varieties with microwave power, with a significant (p less then 0.05) increment observed for ‘Sivri’ hazelnut at 180 and 720 W. The maximum linoleic acid contents for ‘Raw’, ‘Sivri’ and ‘Tombul’ hazelnuts were found as 11.87%, 12.61% and 17.68% for nuts roasted at 540 W, unroasted and those roasted at 720 W, respectively. It was observed that K (9735.1 mg/kg) and Mg (2343.7 mg/kg) contents of the investigated samples were found at the maximum levels in unroasted ‘Tombul’ hazelnut, while the highest P (2845.0 mg/kg) and S (1795.3 mg/kg) contents are determined for hazelnut roasted at 720 W (p less then 0.05). The highest Ca content in hazelnut kernel was also observed at 360 W with 2400.9 mg/kg. However, roasting process did not dramatically affect the mineral contents of samples.To identify antioxidants for improving rough skin, we aimed to analyze the amino acid composition of fish mucus and antioxidant activity of the mucus component. Specifically, we aimed to examine the antioxidant properties of dialyzed mucus components secreted from mackerel, which can be used as raw materials for producing cosmetics. The amino acid composition of hydrolyzed mucus was examined by ultra-high-performance liquid chromatography after dialyzing mucus. In addition, the antioxidant activity of the mucus was evaluated via oxygen radical absorption capacity and Trolox equivalent antioxidant capacity assays. The amino acid composition differed between the low-molecular-weight and high-molecular-weight fractions. Moreover, the low-molecular-weight fraction of farmed mackerel mucus exhibited antioxidant activity with high specificity. The results suggest that antioxidant peptides or free amino acids are present in the low-molecular-weight fraction of farmed mackerel mucus.A novel jellyfish-shaped triazine hexamer quaternary ammonium chloride surfactant (TH12QC) was synthesized, which consisted of one triazine spacer group and six long flexible hydrophobic chains. The molecular structure and aggregation behavior of TH12QC was investigated by nuclear magnetic resonance (NMR), surface tension, electrical conductivity, dynamic light scattering (DLS), transmission electron microscope (TEM), etc. The results show that the jellyfish-shaped TH12QC has better surface activity and lower surface tension than traditional ionic and Gemini surfactants in aqueous solution. There are two inflection points in the curve of conductivity versus concentration of the TH12QC aqueous solution, which correspond to the critical aggregation concentration (CAC) and the critical micelle concentration (CMC) respectively. The existence of CAC indicates that there is a pre-aggregation process before TH12QC forms micelles. The results of DLS and TEM show that network pre-aggregation, spherical aggregation and dense spherical aggregation were observed in different concentration of TH12QC aqueous solution, and the electrostatic equilibrium of the system subtly depends on the concentration of the solution. In addition, intramolecular and intermolecular hydrogen bonding is also an important factor. This study provides a method for studying the aggregation behavior and morphology of oligomeric surfactants with rigid spacer groups.To accelerate the fermentation rate and reduce the adverse effects of undesirable microorganism contamination on rice noodle quality, the pure inoculum fermentation method was used to produce fermented rice noodles. The results indicated that the pure inoculum fermented rice slurry required 10 h to reach a stable pH value. While, the pH value of the natural, pure and natural inoculum fermented rice slurries required 54, 18 and 20 h to stabilize, respectively. Free amino acids and lactic acid concentrations of the pure inoculum fermented rice slurry were higher than those of the natural and natural inoculum fermented rice slurries. The pure inoculum fermentation modified the proximate composition and lowered the pasting viscosities of the rice flour. The texture, cooking and eating qualities of the pure inoculum fermented rice noodles were similar to those of the natural fermented ones. In addition, the pure inoculum fermented rice noodles had higher relative contents of aldehydes than other fermented rice noodles and thus had a better flavor.