A Study On Vegetable Oils Video
Why is Vegetable Oil in EVERYTHING? - The History and Corruption Behind Processed OilsA Study On Vegetable Oils - are
Farmers' markets are the epitome of clean eating. Choosing to spend our grocery budgets on all that seasonal organically-grown produce and humanely-raised meat makes us feel like we're doing something good for ourselves, our communities, as well as the environment. And while all that may be true, farmers' market finds may not be as clean as we think they are—quite literally. A recent piece of research out of UC Davis in California shows just how "dirty" foods from the farmers' market can be. In an effort to examine food safety risks associated with consuming beef, pork, poultry, and fresh produce purchased from farmers' markets, researchers purchased a sample of products from 44 certified farmers' markets in Northern California. The samples were then tested for common foodborne pathogens, and some of the results were truly mind-boggling. A Study On Vegetable Oils
In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized.
After the leaf samples were extracted through a homogenizer, they Ois added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time.
Improving the quality of vegetable oils treated with phytochemicals: a comparative study.
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