oryzanol/helianthus

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Oryzanol as natural antioxidant for improving sunflower oil stability.

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Sunflower oil is being made shelf stable by the incorporation of synthetic antioxidants such as tertiary butyl hydroquinone (TBHQ), while natural antioxidants like oryzanol and tocopherols can also be used. The aim of the current investigation was to evaluate the antioxidant effect of natural

Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying.

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Unrefined groundnut oil (GNO) and refined sunflower oil (SFO) were blended with four minor oils including laboratory refined red palmolein (RRPO), physically refined rice bran oil (RBO), unrefined sesame oil (SESO), and unrefined coconut oil (CNO) containing natural antioxidants viz., β-carotene,

Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels.

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Sunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of β-sitosterol and γ-oryzanol (PS). The resulting oleogels differed for rheological properties and firmness due to the difference in gel network

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