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Papers by BHAVADHARANI P V

Research paper thumbnail of Studies on the Quality Indices of Processing of Edible Vegetable Oils

Science Publishing group, 2023

This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is a... more This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil,

Research paper thumbnail of A Review of Processing Novelties of Extraction of Essential Oil from Cardamom

Lampyrid, 2023

This review article summarizes the recent developments and processing novelties in the extraction... more This review article summarizes the recent developments and processing novelties in the extraction of essential oil from cardamom. Cardamom is a highly valued spice due to its unique aroma and flavor, providing a range of culinary and medicinal benefits. Different methods are employed for extracting the essential oil from cardamom fruit, such as steam distillation, solvent extraction, and supercritical fluid extraction. This review article focuses on recently developed techniques in the extraction process, including Pressurized Liquid Extraction, Ultrasound-Assisted Extraction, Microwave-Assisted Extraction, and High-Pressure Assisted Extraction. Which improves the efficiency and yield of the extraction. Additionally, the article discusses the factors that influence the quality of the extracted oil, including temperature, pressure, and time, and how these can be optimized to enhance the oil's sensory, physical, and chemical properties. The use of cardamom essential oil in food processing, pharmaceuticals, and aromatherapy, and its increasing demand in the market are also discussed. Overall, the review provides insights into the advancements in cardamom essential oil extraction, which can benefit industries and researchers involved in producing and formulating natural products.

Research paper thumbnail of Studies on the Quality Indices of Processing of Edible Vegetable Oils

Science Publishing group, 2023

This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is a... more This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil,

Research paper thumbnail of A Review of Processing Novelties of Extraction of Essential Oil from Cardamom

Lampyrid, 2023

This review article summarizes the recent developments and processing novelties in the extraction... more This review article summarizes the recent developments and processing novelties in the extraction of essential oil from cardamom. Cardamom is a highly valued spice due to its unique aroma and flavor, providing a range of culinary and medicinal benefits. Different methods are employed for extracting the essential oil from cardamom fruit, such as steam distillation, solvent extraction, and supercritical fluid extraction. This review article focuses on recently developed techniques in the extraction process, including Pressurized Liquid Extraction, Ultrasound-Assisted Extraction, Microwave-Assisted Extraction, and High-Pressure Assisted Extraction. Which improves the efficiency and yield of the extraction. Additionally, the article discusses the factors that influence the quality of the extracted oil, including temperature, pressure, and time, and how these can be optimized to enhance the oil's sensory, physical, and chemical properties. The use of cardamom essential oil in food processing, pharmaceuticals, and aromatherapy, and its increasing demand in the market are also discussed. Overall, the review provides insights into the advancements in cardamom essential oil extraction, which can benefit industries and researchers involved in producing and formulating natural products.