Methods of improving the stability of a non-petroleum oil using cannabinoid compounds are described herein. The cannabinoid compounds can include cannabigerol (“CBG”) and/or cannabigerolic acid (“CBGA”). The cannabinoid compounds can be antioxidants. Compositions and articles including the cannabinoid compounds are further disclosed.

Described herein is a method of remediating a water source of a target aquatic life. The method comprises collecting at least one target species of aquatic life from a water source, separating an oil from the solids of the target aquatic life, and refining a polyunsaturated fatty acid (PUFA) mixture from the oil. The water source is at least partially remediated by collecting the at least one target species of aquatic life from the water source.

Suggested is a composition with stabilized taste and/or odor, comprising (a) at least one acetophenone derivative of formula (I) wherein R.sub.1 stands for hydrogen or methyl, and R.sub.2 stands for hydrogen, hydroxyl or a —OCH.sub.3 group, or a cosmetically pharmaceutically acceptable salt thereof, and (b) at least one mono- or polyunsaturated C.sub.8-C.sub.22 fatty acid or its monohydric polyhydric C.sub.1-C.sub.18 alkyl alcohols ester. ##STR00001##

Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

A natural antioxidant for pet food and/or pet food ingredients to extend the shelf life of the pet food and/or pet food ingredients. The natural antioxidant is a natural smoke antioxidant obtained from fractions of natural liquid smoke. A pet food or pet food ingredient that contains a phenolic fraction of a liquid natural smoke flavor (or “the natural smoke extract”). The phenolic fraction exhibits an antioxidant effect on the pet food or the pet food ingredient, such as delayed oxidation or hydrolysis of fats and oils, whereas fats include animal fat and oils include vegetable oils; or stated differently, the delayed rancidification of the pet food or pet food ingredient.

Alkylresorcinols (ARs) are a homologous series of natural phenolipids extracted from rye bran which have shown antioxidant activity in bulk oils and oil-in-water emulsions. This application is directed to their use in low-moisture foods using crackers as a model system. ARs (153 μmol) inhibited lipid oxidation reactions based on delayed formation of primary and secondary products of lipid oxidation compared to a control treatment, and were more effective than α-tocopherol. The antioxidant activity of ARs of compound of Formula (I) increased as alkyl chain length increased, with optimum activity at alkyl chain length C23:0. There was no effect of alkyl chain length on rate of AR loss. ARs are effective antioxidants in low-moisture foods likely due to their hydrophobic nature, which allowed them to localize in the lipid phase, the purported site of lipid oxidation in the model cracker system.

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A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

A composition contains quercetagetin and 6-hydroxykaempferol, and, optionally further includes patuletin. The composition has an excellent antioxidant effect, and can be used as an active additive in food, drugs, health care products, cosmetics, and feed. In addition, the composition can prompt animal growth, reduce ratio of feed to gain, and improve meat quality in the feed.

The present invention relates to solvent compositions and processes for inhibiting the generation of peroxide in glycol ether solvents. In one aspect, a solvent composition comprises at least one glycol ether, at least one antioxidant containing a hindered phenol, wherein the concentration of the antioxidant in the solvent composition is less than or equal to 1,000 ppm by weight, and a peroxide, wherein the concentration of the peroxide in the solvent composition is less than 20 ppm, and wherein the APHA color index of the solvent composition is less than 25.

Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.