...Neuza Jorge; Patrícia Vieira Del Ré Purpose The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil. Design/methodology/approach Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins...

...Marília Gonçalves Cattelan; Maurício Bonatto Machado de Castilhos; Priscila Juliana Pinsetta Sales; Fernando Leite Hoffmann Purpose This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice...

... antioxidant capacity (TAC) and chemical constituents of the vegetable oils from seeds of this plant, taking its nutritional value into consideration. Design/methodology/approach Vegetable oils of different indigenous cowpea varieties were obtained using soxhelt extraction assembly and subjected to GC‐MS...

...Tainara Costa; Neuza Jorge Purpose The purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile...

...Ana Carolina da Silva; Neuza Jorge Purpose The purpose of this paper is to evaluate the oxidative stability of soybean oil added by Lentinus edodes and Agaricus blezei extracts in accelerated storage test. Design/methodology/approach The following treatments were subjected...

...Adeleke Isaac Bamgboye; Oyebola I. Adejumo Purpose The purpose of this paper is to determine the physicochemical properties of oil produced from Roselle seeds. Design/methodology/approach The oil was produced from the seeds by mechanical expression and the physicochemical properties of the oil...

...Darla Daniel‐O'Dwyer; Leslie Thompson; Brent Shriver; Chih‐kang Wu; Linda Hoover Purpose The purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant...

... in the prediction of the microbiological safety and spoilage potential of food products, is described. New methods capable of predicting the stability of oils and fats to oxidation, which can be a significant cause of reduced shelf‐life in fat‐containing foods, are described. Novel analytical instruments, known...