Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases

2020 ◽  
Vol 16 (4) ◽  
pp. 571-577
Author(s):  
Ali Jamali ◽  
Masoumeh Moslemi ◽  
Naeimeh Akramzadeh ◽  
Amin M. Khaneghah ◽  
Manouchehr Dadgarnejad
Keyword(s):  
Palm Oil ◽  
Edible Oils ◽  
Communicable Disease ◽  
Saturated Fatty Acids ◽  
The Body ◽  
Frying Oil ◽  
Local Market ◽  
Frying Oils ◽  
Rancimat Method ◽  
The Stability

Background: The proposed criteria for a healthy daily diet play a drastic role in the prevention of non-communicable disease. Several cases of acute and chronic diseases occurred due to the presence of toxic and unsafe agents in the body. Trans and some saturated fatty acids as an example of these unfavorable components, could pose some dangerous effects on human health such as cardiovascular disease. Objective: In the current study, health criteria were undertaken to evaluate the safety of collected edible oils samples from Iranian market, and then some of the approaches for elimination and control of arisen health concerns were discussed. Methods: Totally 18 edible oil samples including cooking oil (n=5), frying oil (n=9) and table margarine (n=4) were collected from Tehran local market and were analyzed in 2016. The fatty acid profile was determined by using gas chromatography equipped with a flame ionization detector. Furthermore, the stability of frying oil was also measured by the Rancimat method. Results: All samples contained the trans and saturated fats in concentrations lower than the maximum recommended values (1%, 2% and 4% of trans for cooking oils, frying oils and table margarines, and 30% and 48% of saturation in frying oils and table margarines, respectively). The frying oils demonstrated the desired stability against high temperatures. Optimization of stability was done mainly by the addition of palm oil to the formula in the past. However, based on the fact of the high saturation of palm oil and its carcinogenicity under uncontrolled consumption, a risk assessment conducted in Iran led to the limited import of palm oil. This approach resulted in the production of healthier alternatives in the country. Conclusion: The usage of applicable approaches such as inter-esterification, fractionation and blending by more stable oils fractions is suggested to achieve healthier products.

Frying oils quality control: necessity for new approach of supervision

2018 ◽  
Vol 120 (2) ◽  
pp. 490-498 ◽  
Author(s):  
Ebrahim Ahmadi ◽  
Mohammad Mosaferi ◽  
Leila Nikniaz ◽  
Jafar Sadegh Tabrizi ◽  
Mohammad Asghari Jafarabadi ◽  
...  
Keyword(s):  
Fast Food ◽  
Edible Oils ◽  
Standard Procedure ◽  
Frying Oil ◽  
National Standard ◽  
Frying Oils ◽  
New Approach ◽  
Content Type ◽  
Cooking Oil

Purpose The purpose of this paper is to investigate the quality of the frying oil used in restaurants, fast food establishments, and confectionary stores. The compliance of used frying oils with the quality standards as determined by the peroxide value (PV) and the total polar materials (TPMs) is investigated by analyzing 375 samples of oil. Design/methodology/approach The PV was measured according to the national standard procedure number 4179, while the TPM was determined using a Testo 270 cooking oil tester. Frying oils with a PV>5 mEq/kg and a TPM>25 percent were considered to be non-edible. For a comparison of groups, the Mann-Whitney and Spearman correlation tests were used, and p<0.05 was considered significant. Findings The maximum TPM and PV recorded for frying oils in fast food restaurants were 97.5 percent and 77.9 mEq/kg, respectively. The results also revealed that 60 percent of samples were non-edible according to the TPM, while 58.9 percent of the oil samples were non-edible because of the PV. TPM and PV correlated well with each other (r=0.99, p<0.001) and with oil replacement intervals (r=0.90, p<0.001). The relationship between the TPM and PV was stronger in the polynomial model than the linear model. The following equation was obtained: peroxide (mEq/kg oil)=0.0043 TPM2 (%)+0.1587 TPM (%)–0.6152. Originality/value Considering the current limitations in official supervision by health authority, on-site self-monitoring of the TPM using the Testo 270 cooking oil tester by sellers as a solution seems a new approach. Food stores, restaurants, and confectionary stores should be equipped with TPM analyzers to determine the quality of the frying oil and the timely replacement of non-edible oils.

THE ANTITHROMBOTIC EFFECT OF PALM OIL IS CORRELATED WITH ITS CONTENTS OF VITAMIN E

1987 ◽  
Author(s):  
E G Hornstra ◽  
A H Hennissen ◽  
R Kalafusz ◽  
D T S Tan
Keyword(s):  
Fatty Acid ◽  
Platelet Aggregation ◽  
Palm Oil ◽  
Whole Blood ◽  
Arterial Thrombosis ◽  
Edible Oils ◽  
Thrombus Formation ◽  
Saturated Fatty Acids ◽  
Atp Release ◽  
Significant Negative Correlation

Dietary saturated fatty acids are known to increase platelet aggregation and arterial thrombogenesis.We recently demonstrated, however, that palm oil, rich in saturated palmitic acid, has a distinct antithrombotic affect, which is associated with a decrease of the thromboxane-prostacyclin ratio in activated whole blood. To identify the antithrombotic component(s) of palm oil, seven palm oil fractions were prepared with comparable fatty acid compositions of the triglycerides but containing Various amounts of non-triglyceride material with different compositions.These fractions were fed to rats in amounts of 50 energy% for a period of 8 weeks, after which arterial thrombosis tendency was measured upon insertion of an aortic prosthesis, the aorta-loop. During loop insertion, 1 ml blood was collected in citrate for measuring platelet aggregation and ATP release in response to collagen, using the Chronolog whole blood lumi-aggregometer. Arterial thrombosis tendency was found to be negatively related to the total amount of non-triglyceride material in the various fractions (r = 0.78; p <0.05).No significant relationship was observed between arterial thrombus formation and the various sterols present in the non-triglyceride material.A significant negative correlation was found, however, with a-tocopherol (r = 0.86; p <.02). Collagen-induced platelet aggregation and ATP release in whole blood were not correlated to total amounts or α-tocopherol content of the non-triglyceride material.However, significant positive relationships were found between these platelet functions and the amountsof the various sterols (Campesterol: r = 0.70; P < 0.10 β-sitostero1 : r = 0.69; P <0.10. Cholesterol : r = 0.81; P < 0.05).These findings demonstrate that effects of edible oils on platelet function and arterial thrombogenesisare not only mediated by the fatty acid compostion of the triglycerides, but can also be determined by 'minor components', present in the non-triglyceride part of the oils.

scholarly journals Enhanced sophorolipid production and effective conversion of waste frying oil using dual lipophilic substrates

2021 ◽  
Author(s):  
yoshihiko Hirata ◽  
Keisuke Igarashi ◽  
Akiko Ueda ◽  
Glen Lelyn Quan
Keyword(s):  
Oleic Acid ◽  
Palm Oil ◽  
Industrial Production ◽  
Fermentation Process ◽  
Palm Olein ◽  
Culture Medium ◽  
Frying Oil ◽  
Waste Frying Oil ◽  
Frying Oils ◽  
Biological Sources

Abstract A highly efficient sophorolipid (SL) fermentation process using dual lipophilic substrates (DLS) was developed. Using DLS consisting of palm oil and oleic acid in the flask fermentation with SL-producing yeast Starmerella bombicola, the productivity and yield of SL improved 2.4- and 1.7-times, in comparison to when using palm olein alone. In the jar fermentation process with DLS, the SL productivity and yield of 127 g/L and 62.4% was achieved in 7 days, with the complete consumption of residual lipophilic substrates in the culture medium. This process was successfully applied to the effective conversion of waste frying oil to SL, maintaining a high SL productivity and yield of 142.8 g/L and 72% in 9 days. It is concluded that the newly developed fermentation process with DLS can be useful for industrial production of SL from renewable biological sources, especially waste frying oils.

scholarly journals Comparative Analysis of the Effects of Domestic Frying and Storage on Some Selected Oil Samples from Local and Commercial Sources

2019 ◽  
pp. 17-34
Author(s):  
Gbadamosi Waheed Abiodun ◽  
Raji Ahmed Kolade ◽  
Oyegoke Jamal Adeyinka
Keyword(s):  
Palm Olein ◽  
Edible Oils ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Frying Oils ◽  
Peroxide Values ◽  
Heating Oil ◽  
Commercial Sources ◽  
The Stability ◽  
And Storage

Recent studies have shown that heating oil to high temperature causes oxidative degradation of the oil, consequently producing characteristics odour, taste, colour and texture. However, this study was conducted to evaluate the stability of four different samples of edible oils. Acid value was found to be 5.22, 3.50, 0.73 and 1.29 mg KOH/g oil in fresh Melon, Bushmango, olive and Palm olein oils samples respectively. When the four oil samples were used for frying, the acid value was found to be; 6.73, 3.90, 2.24 and 2.24 mg KOH/g oil (24 hours after frying), 11.22, 7.86, 4.49 and 3.3 mg KOH/g oil (2 weeks after frying) and 19.17, 13.22, 5.82 and 4.4 mg KOH/g oil (4 weeks after frying), for melon, Bushmango, olive and palm olein oils samples respectively. Saponification values were ranged between 196.70-240.00 mg KOH/g oil in fresh oils of the samples, and between 197.80-252.33 mg KOH/g oil in the oils after using them for frying. Furthermore, Peroxide values ranged from 2.65 to 3.20 Meq/Kg in fresh oils of the samples, and from 2.71 to 24.00 Meq/Kg in frying oils were to exceed the permitted value of 20 meq/Kg for olive oil and 10 meq/Kg for other edible oils in nearly half the analyzed samples. In general, feeding on these kinds of edible oils which have high values of acidity and peroxides is very dangerous because of the destructive effects of peroxide compounds and acidity on the components of the membranes of the living cell.

scholarly journals Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1193 ◽  
Author(s):  
Wai Aung ◽  
Espen Bjertness ◽  
Aung Htet ◽  
Hein Stigum ◽  
Virasakdi Chongsuvivatwong ◽  
...  
Keyword(s):  
Risk Factors ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Communicable Disease ◽  
Saturated Fatty Acids ◽  
Peanut Oil ◽  
Glucose Levels ◽  
Non Communicable Disease

The majority of vegetable oils used in food preparation in Myanmar are imported and sold non-branded. Little is known about their fatty acid (FA) content. We aimed to investigate the FA composition of commonly used vegetable oils in the Yangon region, and the association between the use of palm oil vs. peanut oil and risk factors for non-communicable disease (NCD). A multistage cluster survey was conducted in 2016, and 128 oil samples from 114 households were collected. Data on NCD risk factors were obtained from a household-based survey in the same region, between 2013 and 2014. The oils most commonly sampled were non-branded peanut oil (43%) and non-branded palm oil (19%). Non-branded palm oil had a significantly higher content of saturated fatty acids (36.1 g/100 g) and a lower content of polyunsaturated fatty acids (9.3 g/100 g) than branded palm oil. No significant differences were observed regarding peanut oil. Among men, palm oil users had significantly lower mean fasting plasma glucose levels and mean BMI than peanut oil users. Among women, palm oil users had significantly higher mean diastolic blood pressure, and higher mean levels of total cholesterol and triglycerides, than peanut oil users. Regulation of the marketing of non-branded oils should be encouraged.

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

2019 ◽  
Vol 15 (7) ◽  
pp. 672-677 ◽  
Author(s):  
Aziz H. Rad ◽  
Behzad Ebrahimi ◽  
Fakhreddin Homayoonpour ◽  
Aydin Tabrizi ◽  
Darya A. SalmasI ◽  
...  
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Synergistic Effects ◽  
Ascorbyl Palmitate ◽  
Polar Compounds ◽  
Frying Oil ◽  
Antioxidant Compounds ◽  
Frying Oils ◽  
Frying Process

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

scholarly journals EVALUATION OF EFFECT OF REUSED EDIBLE OILS ON VITAL ORGANS OF WISTAR RATS

2011 ◽  
Vol 01 (04) ◽  
pp. 10-15
Author(s):  
Shastry C. S. ◽  
Patel Narendrakumar Ambalal ◽  
Joshi Himanshu ◽  
Aswathanarayana B. J.
Keyword(s):  
Body Weight ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Biochemical Parameters ◽  
Wistar Rats ◽  
Edible Oils ◽  
The Body ◽  
Control Group ◽  
Experimental Animals ◽  
Serum Glutamate

Abstract Objective: Cooking oils (edible oils) are vegetable oils which are extensively used for cooking in India. These edible oils are rich in triglycerides, sterol, tocoferol, carotenes and pigments. Upon frying, edible oils gives rise to formation of free radicals and other harmful agents. The degraded products of oils generated while cooking produce unfavorable effects. The present study was designed to evaluate the effects of reused edible oils (sunflower oil and palm oil) on vital organs of experimental animals. Materials and Methods: Wistar rats were fed fresh and reused edible oils - sunflower oil and palm oil (15 gm oil/100gm of feed consumed) and control group received normal food and water for a period of 8 weeks. The parameters studied include changes in physicochemical properties of reused oils, change in body weight of animals, plasma lipid profile, biochemical parameters and histopathological examination. Results: The result showed the change in physicochemical characteristics of reused oils. The animals fed with fresh and reused palm oil significant increase the body weight while reused sunflower oil fed group showed decrease significantly. The biochemical parameters, SGPT (serum glutamate–pyruvate transaminase), SGOT (serum glutamate- oxaloacetate transaminase), and ALP (alkaline phoshphatase) were increased in reused oils fed groups. The histopathological study showed the change in size of liver, heart, kidney and testes cells in reused oil groups. Conclusions: From the present study, it can be concluded that reused sunflower oil and palm oil, can be toxic and can cause considerable damage to the vital organs of the experimental animals.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

Substantiation the machine with a basket for the application of mineral fertilizers and other bulk materials with the upper arrangement of the feeding device

2019 ◽  
pp. 37-43
Author(s):  
Fesenko, H.
Keyword(s):  
Fat Body ◽  
Mineral Fertilizer ◽  
The Body ◽  
Mineral Fertilizers ◽  
Analytical Mechanics ◽  
Bulk Materials ◽  
The Stability ◽  
Working Bodies ◽  
The Relationship ◽  
Stable Flow

Purpose. Increasing the uniformity of distribution of mineral fertilizers and other bulk materials due to the stability of their feed from the body to the spreading working bodies using the top feeder. Methods. The following methods are used to achieve this aim: the method of comparing the differences between individual groups of fertilizers, the method of analyzing the properties of a new technical system, the method of functional inventiveness, and the methods of theoretical and analytical mechanics. Results. The traction body of the conveyor of the upper feed of the body fat body machine for mineral fertilizers and other bulk materials was substantiated and the relationship between the height of its scrapers and the distance between them was established, as well as the nature of the mineral fertilizer pressure on the curvilinear wall of the body. In addition, the design of the advanced body fertilizer spreader is justified, which ensures a stable flow of fertilizers from the body due to the improvement of the top feeder. Conclusions. Because of the conducted researches, the advantages of machines equipped with top feeder are found. They create the conditions for the forced feeding mineral fertilizers and other loose materials from the container to the distribution bodies, which is a prerequisite for their evenness on the surface. With this, the imperfection of known machines with the top feeder constrains their introduction into agricultural production. On this account, a more thoroughly constructed solution of the body feeder of the top feed is substantiated, in which the conveyor provides a stable supply of fertilizers from the body with reduced energy consumption during operation. Keywords: analysis, feed, upper device, conveyor, stability, fertilizers, flow ability, body.

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