Oxidative Stability
Mostrando 25-36 de 239 artigos, teses e dissertações.
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25. Micellar propolis nanoformulation of high antioxidant and hepatoprotective activity
ABSTRACT The present study reports a promising antioxidant protection by a recently developed micellar propolis formulation, against oxidative stress in in vitro and in vivo models of toxicity. The formulation, based on poplar propolis encapsulated in poly(ethylene oxide)–β-poly(propylene oxide)–β-poly(ethylene oxide) triblock copolymer (PEO26–PPO40�
Rev. bras. farmacogn.. Publicado em: 26/08/2019
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26. Influence of Fatty Acid Methyl Ester Composition, Acid Value, and Water Content on Metallic Copper Corrosion Caused by Biodiesel
Oxidative stability parameters (OSP), acid value (AV), water content (W), and the metallic copper corrosion rate in biodiesels obtained from eight different vegetable oils were determined. Simple and multiple linear regression models were constructed to explain the influence of the OSP, AV and W variables on the corrosion rate. The corrosion rate was lower i
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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27. Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil
Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneo
Braz. J. Pharm. Sci.. Publicado em: 10/07/2019
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28. Oxidative Dehydration of Glycerol over Molybdenum- and Vanadium-Based Catalysts
Surplus of glycerol production from the biodiesel industry has led to the search for glycerol conversion routes, the most common of which are dehydration and oxidative dehydration. Vanadium and molybdenum oxides were supported on γ-Al2O3 and their properties were analyzed through several characterization techniques, showing that the acidity increases after
J. Braz. Chem. Soc.. Publicado em: 08/04/2019
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29. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 07/01/2019
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30. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 20/12/2018
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31. Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions
ABSTRACT The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as of linseed:cotton (LA), linseed:coconut (LC), and linseed:cotton:coconut (LAC) compound oils was evaluated under accelerated storage at 60°C/20 days. Coconut oil showed to be rather stable, mainly due to low levels of peroxides, conjugated dienes, ρ-anisidine, and
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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32. Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage
Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (T
Food Sci. Technol. Publicado em: 14/11/2018
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33. Non-isothermal decomposition kinetics of conductive polyaniline and its derivatives
Abstract The non-isothermal decomposition kinetics of conductive polyaniline (PANI) and its derivatives, poly(o-methoxyaniline) (POMA) and poly(o-ethoxyaniline) (POEA), was investigated by thermogravimetric analysis (TGA), under inert and oxidative atmospheres, using Flynn-Wall-Ozawa’s approach to assess the kinetic parameters of the decomposition process
Polímeros. Publicado em: 21/09/2018
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34. Fast Spectrophotometric Determination of Iodine Value in Biodiesel and Vegetable Oils
Iodine value is an important quality parameter for evaluation of the oxidative stability of biodiesel and vegetable oils, but the official methods are time-consuming and demand large amounts of reagents and solvents. The present work describes a novel procedure for determination of iodine value based on the discoloration of a triiodide aqueous solution due t
J. Braz. Chem. Soc.. Publicado em: 2018-08
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35. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), inducti
Food Sci. Technol. Publicado em: 30/07/2018
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36. Development and validation of a stability-indicating LC-UV and LC-MS/MS methods for quantitative analysis of anisomycin and identification of degradation products
ABSTRACT Multifunctional drug anisomycin was subjected to forced degradation in accordance with International Conference on Harmonisation (ICH) guidelines for the first time. The drug was exposed to the recommended stress conditions of hydrolysis (acidic, alkaline and neutral), oxidation, thermal stress and photolysis, in order to investigate its stability.
Braz. J. Pharm. Sci.. Publicado em: 26/07/2018