Application of the central composite design and response surface methodology for investigation of induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil enriched with carotenoids

2020 ◽  
Vol 17 (12) ◽  
pp. 3383-3392
Author(s):  
Mustafa Topkafa
Keyword(s):  
Response Surface Methodology ◽  
Fatty Acid ◽  
Central Composite Design ◽  
Acid Content ◽  
Induction Time ◽  
Corn Oil ◽  
Fatty Acid Content ◽  
Conjugated Diene ◽  
Conjugated Triene ◽  
Central Composite

Pulsed Infrared Roasting of Groundnuts and its Quality

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Sanjeet Kumar ◽  
Sukumar Debnath ◽  
Umesh H Hebbar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Product Quality ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Central Composite Rotatable Design ◽  
The Stability ◽  
Central Composite ◽  
Sand Roasting

The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.

Optimizing the medium components in bioemulsifiers production byCandida lipolyticawith response surface method

2006 ◽  
Vol 52 (6) ◽  
pp. 575-583 ◽  
Author(s):  
C D.C Albuquerque ◽  
A M.F Filetti ◽  
G M Campos-Takaki
Keyword(s):  
Response Surface Methodology ◽  
Central Composite Design ◽  
Response Surface ◽  
Ammonium Sulfate ◽  
Corn Oil ◽  
Potassium Dihydrogen ◽  
Emulsification Activity ◽  
Potassium Dihydrogen Orthophosphate ◽  
Central Composite ◽  
Dihydrogen Orthophosphate

A response surface methodology was used to study bioemulsifier production by Candida lipolytica. A 24full experimental design was previously carried out to investigate the effects and interactions of the concentrations of corn oil, urea, ammonium sulfate, and potassium dihydrogen orthophosphate on the emulsification activity (EA) of the bioemulsifier produced by C. lipolytica. The best EA value (3.727 units of emulsification activity (UEA)) was obtained with a medium composed of 0.4 g of urea, 1.1 g of ammonium sulfate, 2.04 g of potassium dihydrogen orthophosphate, 5 mL of corn oil, 50 mL of distilled water, and 50 mL of seawater. A curvature check was performed and revealed a lack of fit of the linear approximation. The proximity of the optimum point was evident, as was the need for quadratic model and second-order designs that incorporate the effect of the curvature. Medium constituents were then optimized for the EA using a three-factor central composite design and response surface methodology. The second-order model showed statistical significance and predictive ability. It was found that the maximum EA produced was 4.415 UEA, and the optimum levels of urea, ammonium sulfate, and potassium dihydrogen orthophosphate were, respectively, 0.544% (m/v), 2.131% (m/v), and 2.628% (m/v).Key words: emulsification activity, factorial design, central composite design, optimization, biosurfactant.

scholarly journals Effect of Chemical Refining Steps on the Some Micro and Macro Element Content and Quality Parameters in Corn Oil

2021 ◽  
Vol 9 (6) ◽  
pp. 982-990
Author(s):  
Ayşe Semra Aksoy ◽  
Murat Taşan
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Inductively Coupled Plasma ◽  
Corn Oil ◽  
Fatty Acid Content ◽  
Refining Process ◽  
Quality Properties ◽  
Inductively Coupled ◽  
Peroxide Values ◽  
Element Contents

In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductively-coupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents.

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

Determination of fatty acid content in some edible insects of Mexico

2016 ◽  
Vol 2 (1) ◽  
pp. 37-42 ◽  
Author(s):  
J.M. Pino Moreno ◽  
A. Ganguly
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Periplaneta Americana ◽  
Fatty Acid Content ◽  
Capric Acid ◽  
Caproic Acid ◽  
Insect Species ◽  
Edible Insects

In the present paper we have determined the fatty acid content of some edible insects of Mexico. A comparative analysis of the insect species studied in this research showed that caproic acid was present in a minimal proportion which ranged between 0.01 for Periplaneta americana (nymphs) and 0.06 (g/100 g, dry basis) for Euschistus strenuus. The highest proportion of caprilic acid (0.09) was found in Tenebrio molitor (adults). Atta sp. had the highest amount of capric acid (0.26). Polistes sp. was found to be rich in lauric acid (0.77) and for myristic acid it had the highest content (5.64). Dactylopius sp. and E. strenuus were rich in palmitic acid (14.89). Euschistus taxcoensis had the highest quantity of palmitoleic acid (12.06). Llaveia axin exhibited the highest quantity of stearic acid (22.75). Polistes sp. was found to be rich in oleic acid (38.28). The highest quantity of linoleic acid was observed in T. molitor (larvae) (10.89), and in L. axin the highest content of linolenic acid (7.82) was obtained. A comparison between the species under the present investigation revealed that, in general, the insects are poor in caproic, caprilic, capric, lauric, myristic, palmitoleic and linolenic acids, because the quantities were either minimal or could not be detected at all. They had moderate quantities of stearic, palmitic and linoleic acids and had high quantities of oleic acid. Finally it was concluded that although a particular insect species is unable to fulfil the total fatty acid need for a human, if consumed in combination they could definitely be able to supply a good amount of this highly valued nutrient.

Sign in / Sign up

Export Citation Format

Share Document