Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment.
Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying …

Lipid oxidation monitoring is essential for food safety and quality, but traditional techniques
are expensive and complicated for daily use. This study developed novel nanofiber mats …

Sage leaf extract (SLE) is considered an excellent source of bioactive compounds mainly
because of its high content of phenolics, widely known as natural antioxidants. This study …

Today, the demand for vegetable oils has increased. Unsaturated fatty acids in pistachio oil
are an important component in promoting the health of the human diet. The purpose of this …

This study was conducted to evaluate the effectiveness of propolis in improving the oxidative
stability of sunflower oil (SFO) in comparison to buthylated hydroxytoluene (BHT), a synthetic …

The objective of seed extracts from Anisophyllea boehmii and Aframomum sanguineum
were to evaluate their ability to stabilize against oxidation of oils exposed to sunlight on one …

In the culinary preparation of food, a primary ingredient employed is oil, with sunflower seed
oil ranking among the most widely used globally. Ensuring the quality of this oil is crucial for …

Brassica nigra or black mustard is traditionally used in various states of India from the ages.
It is being commercially used in the form of kachi ghani, solvent oil (non-edible), and refined …