oxidative stability

The Effect of Refining Process on the Oxidative Stability, Thermal Stability, and Fatty Acid Composition of Shea Olein

Korede A. O., Ade-Omowaye B. I. O., Akande E. A, Adebo O. A., Meijboom R. & Bello O.S. · Asian Food Science Journal · 2026

This study examined the effects of refining process conditions on the oxidative stability, thermal stability, and fatty acid composition of shea olein. Chemical refining was applied to shea olein and involved the removal of mucilaginous substances, free fatty acids, and metal con...

Open access Research Article 10.9734/afsj/2026/v25i1849

Synergistic effect of Lipophilic Antioxidants Extracted from Cloves (Syzygium aromaticum) with Vitamin E on the Stability of Cotton Seed Oil during Frying of Plantain Chips

Fabrice Tonfack Djikeng, Serge Eric Ngangoum, Aduni Ufuan Achidi, Ophelie Leonce Bidias à Koul, Erika Audrey Eyoum Alima & Bernard Tiencheu · Asian Food Science Journal · 2022

Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips. Study design:  Purchase of clove buds, cleanin...

Open access Research Article 10.9734/afsj/2022/v21i230409

Effect of Added Black Cumin Seed (Nigella sativa L) Oil on Oxidative Stability of Flaxseed Oil

Ali Beik Khormizi, Simin Asadollahi, Bizhan Khorshidpoor & Elahesadat Hosseini · Asian Food Science Journal · 2019

Background: Lipid oxidation has adverse effect on food deterioration and human health. Oxidative reactions limit the shelf-life of fresh and processed foodstuffs which are of great concern in the vegetable oil and fat industry. Aim: The antioxidant activity of Black Cumin (Nigell...

Open access Research Article 10.9734/afsj/2019/v7i429975