Effects of high-temperature stages on the physicochemical properties and oxidation products formation of rapeseed oil with carnosic acid.

With the extension of heat processing, the oxidation and formation of harmful substances in oils appeared. The effect of the high-temperature stages (180 °C, four stages I, II, III, and IV were divided according to the heating-up period) on the fatty acid profile, the thermal properties, the composition of total polar compounds, and the physicochemical properties of rapeseed oil (RSO) were investigated. As the heating processing, carnosic acid (CA) significantly reduces the peroxide value, p-anisidine value, trans-fatty acid, the action of alkyl radicals, and the formation of oxidized triglyceride monomers (Ox-TGM).

Specific determination of (-)- and (+)-gossypol in vegetable oil by ultra-performance liquid chromatography-tandem mass spectrometry with chiral pre-column derivatization.

Background: As the unique ingredient of cottonseed oil, gossypol is toxic and there are differences between the enantiomers. Although the determination of (-)- and (+)-gossypol in cotton plants or cottonseed was performed, the detection about the gossypol enantiomers in vegetable oil was rarely reported.

Objective: To develop a specific inspection method for (-)- and (+)-gossypol in vegetable oil by ultra-performance liquid chromatography (UPLC) -tandem mass spectrometry with chiral pre-column derivatization.

A Novel Model for Evaluating the Natural Antioxidant Carnosic Acid to Improve the Stability of Rapeseed Oil in the Thermal Degradation.

The quality and stability of oil during thermal processing reflect the reactions in vegetable oil. The deterioration of the oil is close to the viscosity, fatty acid composition (FA), total polar compounds (TPC), etc. Carnosic acid (CA) is the main antioxidant component of rosemary extract; it is a natural and clean-label antioxidant that is allowed to be added to prolong oil processing and storage.

Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage.

Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated.

Unravelling chilling-stress resistance mechanisms in endangered Mangrove plant Lumnitzera littorea (Jack) Voigt.

Lumnitzera littorea (Jack) Voigt is one of the most endangered mangrove species in China. Previous studies have showed the impact of chilling stress on L. littorea and the repsonses at physiological and biochemical levels, but few attentions have been paid at molecular level.

Effect of Extraction Methods on the Physicochemical Properties, Chemical Composition, and Antioxidant Activities of Samara Oil.

Samara oil ( Diels kernel oil) exhibits diverse healthy functions; however, the effect of extraction on its quality is still unclear. The present study was undertaken to evaluate the effect of extraction methods (solvent extraction: ethyl acetate, acetone, -hexane, and petroleum ether; mechanical extraction: hot-pressing and cold-pressing) on the color, acid value, peroxide value, fatty acid composition, bioactive compounds, antioxidant activities, and oxidative stability index of samara oil obtained from Diels kernels. The results indicated that extraction methods affected the physicochemical properties, chemical composition, and antioxidant activities of samara oil except for fatty acid composition and γ-tocopherol.