Fourier transform infrared spectroscopy (FT-IR) was used to detect the adulteration of hazelnut oil with different types of oils and to detect the adulteration of extra-virgin olive oil with hazelnut oil. Spectra of hazelnut oil, seven other types of oils, extra-virgin olive oil, and the adulterated oils were collected with a FT-IR equipped with a ZnSe-ATR accessory and a MCTA detector, Discrim

In the present study, by measuring the A(3 005) (representing unsaturation), A(985) (representing conjugated fatty acids), A(960)+A(985) (representing trans-fatty acid) of southern common vegetable oils (peanut oil, corn oil, canola oil, soybean oil, sunflower oil, tea seed oil and olive oil), "waste oil" and overdue vegetable oils, the pass-setting-range of these three index values for the veg

Foamy oil flow is one reason that contributes to the high recovery factor observed in the heavy oil reservoirs. Although the viscosity of heavy oil, as a critical fundamental property, has been noticed by many researchers, the viscosity effect on foamy oil flow remains unclear. Therefore, this work conducted experimental analysis to study the viscosity effect on the foamy oil and oil recovery f

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exe

The discrimi\nation of different vegetable oils using Fourier transform infrared spectroscopy (FTIR) was studied. Peanut oil, soybean oil, sesame oil, cottonseed oil and rice bran oil were selected as the samples. The spectra of' these oils were prelreated, the feature information of the spectra were extracted. The figure of the Iwo dimension using origin 6. 0 software was drawn with the intens

The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil. a*-Value of the fried oil containing extract highly significant decreased. Increase in the value of b* of 1. and 2.

The purpose of this study is to evaluate and compare the environmental performance of five different vegetable oils, including the relevant market responses induced by the oils' by-products. The oils under study are palm oil, soybean oil, rapeseed oil, sunflower oil and peanut oil. These oils are to a large extent substitutable and they are among the largest oils in terms of global production.

Conventional edible oils, such as sunflower, safflower, soya bean, rapeseed (canola) oils, were modified to obtain high-oleic, low-linoleic or even low-linolenic oils. The aim was to develop salad, cooking and frying oils, that are very stable against lipid peroxidation. They are also suitable for margarine blends, as additives to cheeses and sausages, or even as feed components. Oils containin

It is found out that the treatment of reservoir oil with gel-forming and oil-displacing compositions results in changes in aggregative stability of produced oil. The results of the study of oil samples from the Usinskoye oil field show that the highest increase in oil stability is exhibited by samples after their treatment with an oil-displacing composition based on surfactants.

The effect of four frying processes (vegetable salad, stir frying, pan frying, and deep frying) on fatty acid composition of ten vegetable oils (peanut oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, rice bran oil, olive oil, sesame oil, linseed oil, and peony seed oil) was investigated using GC-MS. The result showed that trans-fatty acid (TFA) was produced during all processes. R

INTRODUCTION: Many essential oils have been advocated for use in complementary medicine for bacterial and fungal infections. However, few of the many claims of therapeutic efficacy have been validated adequately by either in vitro testing or in vivo clinical trials.

OBJECTIVE: To study the antibacterial activity of nine commercially available essential oils against Streptococcus mutans in

The frequency dependence (1-60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25 degrees C. The attenuation coefficient of all the oils could be described by the relation: alpha similar to Af(n) (with A between 6 and 40 x 10(-12), and n between 1.74 and 1.86).

Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 degrees C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 degrees C (60 s), and the effect of the oils' quality on the oil penetration of fried BBFNs were investigated

The processes for extracting and refining edible oils are well-established in industry at different scales. However, these processing lines encounter inefficiencies and oil losses when recovering crude or refined oil. Palm oil and olive oil extraction methods are used mainly as a combination of physical, thermal, and centrifugal methods to recover crude oil, which results in oil losses in the o

Floating crude oil patches can separate from the main oil slicks depending on oil characteristics and sea conditions. The breaking tendency of smaller oil patches from the fresh crude oil slicks vary depending on oil type and thickness of the oil slick. Some oil slicks have high breaking tensions that can support significant weight. We investigated the breaking tension of fresh crude oil (South

Libya's proven reserves of crude oil are eighth largest in the world. Libyan oil belongs to the type of light oil with low sulfur content, that represents high-quality oil and enables less expensive production and processing in comparison to the other types of crude oils. For that reason nowadays many international companies are interested in Lybian oil exploitation. This paper presents the gen

Holistic evolution of the global oil supply chain is revealed from both physical and virtual oil use perspectives in parallel, distinctively based on inter-regional physical oil trade by oil products and virtual oil trade embodied in both oil and non-oil products during 2000-2015. Due to strengthening oil resource relocation along the complex supply chain from oil-rich regions to oil-scarce reg

This article highlights the importance of the role that palm oil plays in meeting the demand for oils and fats worldwide for food. On top of this food demand, the demand for vegetable oils for biofuels, which now absorb over 10% of world oil and fat supplies, has rapidly increased.

The authenticity of food products marketed as health-promoting foods-especially unrefined, cold-pressed seed oils-should be controlled to ensure their quality and safeguard consumers and patients. Metabolomic profiling using liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (LC-QTOF) was employed to identify authenticity markers for five types of unrefined, cold-press

Free fatty acidity and peroxide numbers of canola oil varied between 0.060% (deodorized oil) and 1.090% (crude oil) to 0.15 meqO(2)/kg (deodorized oil) and 3.00 meqO(2)/kg (crude oil), respectively. Also, viscosity of oil samples varied between 69.85 mPa (crude oil) and 82.25 mPa (bleached oil). Oleic and linoleic acid contents of canola oils obtained from each refining step were determined bet

The determination of phthalates in edible oils (virgin olive oil, olive oil, canola oil, hazelnut oil, sunflower oil, corn oil) sold in Turkish markets was carried out using gas chromatography-mass spectrometry. Mean phthalate concentrations were between 0.102 and 3.863mgL(-1) in virgin olive oil; 0.172 and 6.486mgL(-1) in olive oil; 0.501 and 3.651mgL(-1) in hazelnut oil; 0.457 and 3.415mgL(-1

The objective of this study was to examine the effects of seven dietary oils on the serum lipid patterns of rats. Seventy weanling Wistar Kyoto rats were equally divided into seven groups. Walnut oil (rich in PUFA), wheat germ oil (rich in PUFA), corn oil (rich in PUFA), canola oil (rich in monounsaturated fatty acids), fish oil (rich in PUFA), primrose oil (rich in PUFA), and palm oil (rich in

This article examines the effect of oil viscosity, permeability, and residual oil saturation on the performance of alkaline flooding to enhance heavy oil recovery. The results show that the in situ generated water-in-oil emulsion during alkaline flooding can effectively improve sweep efficiency and, consequently, improve heavy oil recovery. The tertiary oil recovery can reach over 20% of the in

Four out of eight 'healthier' oils* namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction peri

Some aspects of peppermint oil, lavender oil, and lemongrass oil are discussed including their botanical origin, uses of the plants and the oils, chemical composition, contact allergy to and allergic contact dermatitis from these essential oils, and causative allergenic ingredients.

Low-temperature viscosity of lube oils mixed with paraffinic base oil and naphthenic base oil at different mass ratios has been tested by experiments. The influence of paraffinic base oil on the performance of naphthenic base oil was investigated by studying the low-temperature viscosity of tested oils. The viscosity of lube oils increased with an increasing content of high-viscosity paraffinic

The morphological features, thermophysical properties, and rheology of bio-oil in comparison with light and heavy crude oils have been studied and analyzed. It has been demonstrated that bio-oil is a water-in-oil emulsion, light crude oil is a suspension of paraffin waxes in oil medium, and heavy crude oil is a homogeneous liquid. All oil samples have low-temperature phase transitions, which ar

Raman spectroscopy has been applied for rapid analysis of ganoderma spore oil. It is found that the Raman spectrum of ganoderma spore oil has a weak and broad characteristic phonon mode at 1 563 cm(-1), which is not observed in olive oil, sunflower seed oil, and cod-liver oil. In addition, the relative intensity ratio of the two phonon modes at 1 445 and 1 660 cm(-1) in ganoderma spore oil is v

Due to tremendous resource wastes and great harm to ecological environment caused by the accidental oil spills, an alkyl bicarbamate supramolecular oil gelator was synthesized and applied to selectively gelate oils from oil/water mixtures. Interestingly, the oil gelator could be self-assembled in a series of organic solvents, i.e., edible oils and fuel oils to form 3D networks and then turned i

Environment-friendly lubricant is the key demand in twenty-first century for the issue of global climate change. Vegetable oils as base oil for lubricants and biodiesel fuel are environmentally preferable to petroleum. They are usually excellent boundary lubricants, but their high-pressure behavior is not investigated yet properly. In this research, first solidification characteristics of rapes

Shrimp waste is an important source of natural carotenoid. Studies were carried out to determine the extraction yield of shrimp waste carotenoids in different vegetable oils. Highest yield was obtained by extraction using refined sunflower oil compared to groundnut oil, gingelly oil, mustard oil, soy oil, coconut oil and rice bran oil. The extraction yield of carotenoids in sunflower oil was si

Oils and lipids are common food components and efficient sources of energy. Both the quantity and the quality of oils and lipids are important with regard to health and disease. Fatty acid ester of hydroxy fatty acid (FAHFA) is a novel lipid class that was discovered as an endogenous lipid; FAHFAs have shown anti-diabetic effects in a mammalian system. We analyzed the overall FAHFA composition

Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 degreesC were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p-anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also de