Sunflower oil enriched with different levels of γ-tocopherol. Concentrations of primary and secondary oxidation compounds after 4 and 9 days, respectively, under accelerated storage conditions.

Fatty acids of five brands of oral/enteral nutrition supplements enriched with fish oil and available on the Brazilian market are quantified by gas chromatography–flame ionization detection, and the lipid profile is acquired by electrospray ionization–mass spectrometry. No lipid pattern among the samples is identified.

Deformable liposomes using the natural surfactants polyglyceryl-2 caprate and polyglyceryl-10 stearate increase drug permeation more than did general liposomes. Taxifolin-tetraoctanoate-loaded deformable liposomes have the greatest skin permeation.

Volatile oxidation compounds (VOCs) are detected by SPME/GC-MS in oxidized walnut (Carya cathayensis Sarg.) oil. Following this determination, partial least-squares regression (PLSR) is applied to developing quantitative prediction models of oxidation parameters by VOCs.

The volatile release and sensory properties of model margarines are affected by fat and emulsifier content. Model margarine emulsions with high fat content has higher 2,3-butanedion and butanoic acid release. Also 2-nonanone, 2-undecanone, hexanoic acid, and δ-decalactone releases decreases with increasing emulsifier content. Butter aroma, butter taste, cheese aroma, and cheese taste are intensely perceived volatiles in high-fat-content model margarines.

SPNO44, a structured pine nut oil containing ≈44 wt% pinolenic acid (PLA) and an even distribution of PLA on the glycerol backbone, has hypocholesterolemic activity by increasing sterol regulatory element-binding protein 2 (SREBP2) levels and upregulating LDLR gene expression in the livers of obese mice.

Garlic is a claimed functional food. The fermented form is proposed to have stronger antioxidant properties. Analysis of mild hypercholesterolemia plasma before and after fermented or non-fermented garlic extract intake for 13 weeks revealed augmented α-linolenic acid. Garlic appeared to be selective in the antioxidant property. Pro-inflammatory lipid mediators (5-, 9-, 11-, and 12-HETE) released via enzymatic polyunsaturated fatty acid (PUFA) oxidation reduced after non-fermented garlic extract intake only. However, intake of both garlic types did not reduce non-enzymatic PUFA oxidation status.

Best results of esterification of AO + GLY are attained at 180 °C using BuSnCl₃ as a catalyst, and the k_ap = −0.6237 h⁻¹ for OA conversion is obtained.