Phenolic compounds constitute a group of secondary metabolites which have important functions in plants. Besides the beneficial effects on the plant host, phenolic metabolites (polyphenols) exhibit a series of biological properties that influence the human in a health-promoting manner. Evidence suggests that people can benefit from plant phenolics obtained either by the diet or through skin application, because they can alleviate symptoms and inhibit the development of various skin disorders. Due to their natural origin and low toxicity, phenolic compounds are a promising tool in eliminating the causes and effects of skin aging, skin diseases, and skin damage, including wounds and burns. Polyphenols also act protectively and help prevent or attenuate the progression of certain skin disorders, both embarrassing minor problems (e.g., wrinkles, acne) or serious, potentially life-threatening diseases such as cancer. This paper reviews the latest reports on the potential therapy of skin disorders through treatment with phenolic compounds, considering mostly a single specific compound or a combination of compounds in a plant extract.

The Potential of Plant Phenolics in Prevention and Therapy of Skin Disorders

Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

The oil palm tree is an ancient tropical plant that originated from West Africa. Palm oil has centuries׳ long use as food and medicine. This review covers the recent significant materials found in the literature on palm oil processing, refining, and use in frying especially in blends with other vegetable oils. Crude palm oil (CPO) is obtained from the fruit of the oil palm tree (Elaeis guineensis). The oil is rich in palmitic acid, β-carotene and vitamin E. CPO has been fractionated mainly into liquid palm olein and solid palm stearin in order to diversify its food applications. Palm oil is highly stable during frying especially due to the synergistic activity of β-carotene and tocotrienol. In recent years there has been a shift from the use of animal fats and hydrogenated vegetable oils in frying and other food applications. The use of naturally stable oils such as palm oil and composite oils like blends of palm oil and other fats and oils is practiced to ensure that maximum benefits are derived from the oils. Blending offers functional, nutritional and technical advantages, such as tailoring the oil to suit frying applications. The objective of this review is to combine and condense the body of research on the processing, characterization and use of palm oil especially in frying as well as suggest areas that need further research.

Palm oil: Processing, characterization and utilization in the food industry – A review

https://profdoc.um.ac.ir/articles/a/1040265.pdf

Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM)

https://profdoc.um.ac.ir/articles/a/1011804.pdf

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

In this research, five different vegetable oils were oxidized at four different temperatures (373, 383, 393, and 403 K) under Rancimat test conditions. An increasing rate of oxidation could be observed as temperature increased. The natural logarithms of the kinetic rate constant (k value) varied linearly with respect to temperature, with the temperature coefficients (TCoeff) ranging from 6.95×10–2 to 7.40× 10–2 K–1 for the vegetable oils. On the basis of the Arrhenius equation and the activated complex theory, frequency factors (A), activation energies (Ea), Q10 numbers, activation enthalpies (ΔH++), and activation entropies (ΔS++) for oxidative stability of the vegetable oils were calculated. The A, Ea, Q10, ΔH++, and ΔS++ values for the vegetable oils ranged from 6.38×103 to 28.03×103 h–1, from 86.86 to 92.42 kJ/mol, from 2.08 to 2.18, from 83.64 to 89.20 kJ/mol, and from –116.66 to –104.35 J/mol K, respectively.

Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions

The effect of commercial refining steps on the rancidity measures of soybean and canola oils

Operational parameters of the Rancimat method, including oil sample size, airflow rate, and temperature, were evaluated to determine their effects on the oxidative stability index (OSI), temperature coefficient, Q
 10 number, and shelf-life prediction for soybean oil. Operational parameters of the Rancimat method had statistically significant effects (P < 0.05) on the OSI. Whenever the oil sample size and airflow rate at a given temperature were such that the air-saturated condition could be established, the OSIs showed no statistically significant differences. As temperature increased, OSIs decreased, while their average coefficient of variation (CV) increased. In general, the conditions where the sample was saturated with air and had a relatively lower CV were an oil sample size of 6 g at all temperatures and airflow rates, then 3-g oil sample size at low temperatures (100 and 110 °C) and low airflow rates (10 and 15 L h−1). The temperature coefficient and Q
 10 number were found to be independent of the oil sample size and airflow rate, and their mean values for soybean oil were calculated to be −3.12 × 10−2 °C−1 and 2.05, respectively. Oil sample size and airflow rate showed a significant effect on shelf-life prediction for soybean oil. Therefore, choosing the right levels of these operational parameters in the Rancimat method may produce the least possible difference between predictions from long-term storage studies and the OSI test.

The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf-Life Prediction of Soybean Oil

Reza Farhoosh

Papers

Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM)

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions

The effect of commercial refining steps on the rancidity measures of soybean and canola oils

The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf-Life Prediction of Soybean Oil