4.6 Review

Color Reversion of Refined Vegetable Oils: A Review

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

Activity and Characterization of Tocopherol Oxidase in Corn Germs and Its Relationship with Oil Color Reversion

Liyou Zheng et al.

Summary: This study focused on tocopherol oxidase from fresh corn germs and confirmed the relationship between the enzyme reaction of gamma-tocopherol and oil color reversion. The results showed that the membrane-free extracts of raw corn germ catalyzed tocopherol in the presence of lecithin, with the anticipated oxidation product tocored detected. The optimal pH and temperature for the enzyme were found to be 4.6 and 20 degrees Celsius, respectively, and ascorbic acid completely inhibited the enzymatic reaction.

MOLECULES (2023)

Review Food Science & Technology

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Antonio J. Melendez-Martinez et al.

Summary: Carotenoids are widely distributed in foods and have various functions such as converting into retinoids exhibiting vitamin A activity, serving as natural pigments, antioxidants, and health-promoting compounds. This comprehensive review covers topics including analysis, food sources, databases, processing and storage conditions, extraction methods, daily intake, and use as additives, as well as highlighting patents and emerging research areas.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Food Science & Technology

Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Marcondes Viana da Silva et al.

Summary: This review highlights the opportunities and challenges of using natural antioxidants in place of synthetic antioxidants to effectively improve oxidative stability in edible vegetable oils.

FOOD REVIEWS INTERNATIONAL (2022)

Article

Refining Vegetable Oils: Chemical and Physical Refining

Said Gharby

TheScientificWorldJOURNAL (2022)

Article Food Science & Technology

Kinetic and thermodynamic studies of tocored thermal degradation in lipid systems with various degrees of unsaturation

Liyou Zheng et al.

Summary: gamma-Tocopherol-5,6-quinone, a minor component of edible oils, has been found to possess orange-red color and antioxidant activity. In this study, the degradation of tocored in lipid systems with different degrees of unsaturation was investigated. The results showed that the degradation followed zero-order kinetics and the rate constant increased with increasing temperature. The process was found to be endothermic and nonspontaneous based on thermodynamic parameters. These findings provide important knowledge about the stability of tocored in oily systems, which is crucial for oil industrial processing.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Effects of Deodorization on the Formation of Processing Contaminants and Chemical Quality of Sunflower Oil

Hao An et al.

Summary: Harmful substances, including 3-MCPD esters, GEs, and TFAs, are generated during high temperature deodorization process. However, this process significantly decreases the levels of tocopherols and phytosterols.

JOURNAL OF OLEO SCIENCE (2022)

Review Food Science & Technology

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions

Shahzad Farooq et al.

Summary: This article highlights the importance of utilizing natural phenolic antioxidants to inhibit lipid oxidation in emulsified food products, discussing the complexity of their inhibition mechanism and recent progress on modifying the polarity of antioxidants. It also elaborates on the partitioning behavior of phenolic antioxidants at the oil-water interface and the emerging phenolic antioxidants applied in food emulsions, emphasizing the interactions of polar-nonpolar antioxidants as a promising strategy for improved oxidative stability of emulsions.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Chemistry, Applied

Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action

Xiaoqing Xu et al.

Summary: This paper reviews the correlation between synthetic phenolic antioxidants and food peroxides, discusses the metabolism and harms of BHA, BHT, and TBHQ, stressing the importance of proper use. Improper use of these antioxidants can lead to carcinogenicity and other harmful effects, highlighting the potential risks associated with them.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

High-Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions

Liyou Zheng et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2020)

Review Food Science & Technology

Gamma tocopherol, its dimmers, and quinones: Past and future trends

Liyou Zheng et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Food Science & Technology

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

Liyou Zheng et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2020)

Review Food Science & Technology

Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review

Luxsika Ngamwonglumlert et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

Insights into effects of temperature and ultraviolet light on degradation of tocored with HPLC and UPC2-QTOF-MS

Liyou Zheng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Letter Chemistry, Applied

Moderate Edible Oil Refining: State-of-the-Art in China

Dongping He et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2020)

Review Food Science & Technology

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Malgorzata Starowicz et al.

FOOD REVIEWS INTERNATIONAL (2019)

Article Chemistry, Applied

Iron-Catalyzed Reaction of γ-Tocopherol with Methyl Linoleate Hydroperoxides in Solutions

Ryo Yamauchi et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2018)

Review Food Science & Technology

Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods

Luxsika Ngamwonglumlert et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Food Science & Technology

Degradation of fatty acids and tocopherols to form tocopheryl quinone as risk factor during microwave heating, pan-frying and deep-fat frying

Frantisek Kreps et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

About water degumming and the hydration of non-hydratable phosphatides

Albert J. Dijkstra

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Review Chemistry, Multidisciplinary

Green solvents and technologies for oil extraction from oilseeds

S. P. Jeevan Kumar et al.

CHEMISTRY CENTRAL JOURNAL (2017)

Article Food Science & Technology

Contribution of phospholipids to the formation of fishy off-odor and oxidative stability of soybean oil

Xiaofei Jiang et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Review Food Science & Technology

Refining of edible oils: a critical appraisal of current and potential technologies

Chandrasekar Vaisali et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Review Food Science & Technology

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Yogesh Kumar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Review Food Science & Technology

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Sajid Maqsood et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Engineering, Chemical

In-line measurement of sunflower oil color in the Lovibond scale using a low-cost robust device

Cristian R. Muzzio et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Chemistry, Applied

Chemistry of Color Fixation in Crude, Physically Refined and Chemically Refined Rice Bran Oils upon Heating

Basavalingappa Rekha et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)

Review Engineering, Chemical

Degumming of rice bran oil

Garima Sengar et al.

REVIEWS IN CHEMICAL ENGINEERING (2014)

Article Food Science & Technology

Effect of Tocopherols and Phytosterol on Color Reversion of MCT

Yuquan Zhang et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2013)

Review Chemistry, Applied

Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review

Saeed Mirzaee Ghazani et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)

Review Biochemistry & Molecular Biology

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Qing Zhang et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2012)

Review Food Science & Technology

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

M. S. Brewer

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Review Food Science & Technology

Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences

Angela Giuliani et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Review Food Science & Technology

Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

Bingcan Chen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Article Chemistry, Applied

Effects of Degumming and Bleaching on 3-MCPD Esters Formation During Physical Refining

Muhamad Roddy Ramli et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)

Article Food Science & Technology

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

María José Moyano et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Review Chemistry, Applied

Mechanisms of oxidative browning of wine

Hua Li et al.

FOOD CHEMISTRY (2008)

Review Food Science & Technology

Role of physical structures in bulk oils on lipid oxidation

Wilailuk Chaiyasit et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)

Review Food Science & Technology

Nutraceutical functions of sesame: A review

Mitsuo Namiki

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)

Review Food Science & Technology

Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils

S. Manjula et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)

Review Food Science & Technology

Mechanisms and factors for edible oil oxidation

Eunok Choe et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)

Article Food Science & Technology

Effects of processing on the quality and stability of three unconventional Sudanese oils

A Mariod et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)

Article Agriculture, Multidisciplinary

Contribution of phospholipid pyrrolization to the color reversion produced during deodorization of poorly degummed vegetable oils

R Zamora et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Chemistry, Applied

Comparison of steam and nitrogen in the physical deacidification of soybean oil

P Decap et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)