Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends

2014 ◽  
Vol 85 (1) ◽  
pp. 211-218 ◽  
Author(s):  
Monika Choudhary ◽  
Kiran Grover ◽  
Mohammed Javed
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Rice Bran ◽  
Iodine Value ◽  
Rice Bran Oil ◽  
Deep Fat Frying ◽  
Oil Blends

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation

scholarly journals Effect of Phospholipase A1-Catalyzed Degumming on Oryzanol, Tocopherols, and Tocotrienols of Dewaxed Rice Bran Oil

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Sun Xiaoyang ◽  
Tian Shaojun ◽  
Zhang Lifen ◽  
Xie Jianchun
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Citric Acid ◽  
Acid Composition ◽  
Rice Bran ◽  
Phosphorus Content ◽  
Rice Bran Oil ◽  
Retention Rate ◽  
Phospholipase A ◽  
Water Degumming

The effect of phospholipase A1-catalyzed degumming on the phosphorus content, the retention rate of oryzanol, and total tocopherols and tocotrienols of dewaxed rice bran oil was investigated with comparison to water degumming and citric acid degumming. The fatty acid composition of dewaxed rice bran oil was also studied by gas chromatography. The phosphorus content of dewaxed rice bran oil after phospholipase A1-catalyzed degumming could be decreased from 332.5 mg·kg−1 to 9.3 mg·kg−1 with the citric acid dosage of 0.10%, high shearing rate of 23000 rpm, chelation time of 60 min, NaOH dosage of 1.5 mole equivalent to the amount of citric acid, reaction temperature of 50°C, and total water dosage of 2.5%, while the phosphorus content of dewaxed rice bran oil after water and acid degumming was 120.5 mg·kg−1 and 66.4 mg·kg−1, respectively. The retention rate of oryzanol and total tocopherols and tocotrienols was 97.58% and 96.81% for phospholipase A1-catalyzed degumming, 91.44% and 85.98% for water degumming, and 92.85% and 87.75% for acid degumming. There was no obvious change in fatty acid composition. The results indicated that phospholipase A1-catalyzed degumming was an effective method since it could decrease the phosphorus content to the required level and provide high retention rate of oryzanol and total content of tocopherols and tocotrienols without obvious change of fatty acid composition.

scholarly journals Modeling of fatty acid composition of combined food products

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 27-33
Author(s):  
Alina Kopiiko ◽  
Nataliіa Tkachenko ◽  
Maryna Mardar ◽  
Denys Honcharov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Rice Bran ◽  
Milk Fat ◽  
Dairy Products ◽  
Rice Bran Oil ◽  
Food Products ◽  
Pumpkin Seed

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

Relation between fatty acid composition and iodine value of cottonseed oil

1952 ◽  
Vol 29 (2) ◽  
pp. 53-55 ◽  
Author(s):  
Mack F. Stansbury ◽  
Carroll L. Hoffpauir
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Iodine Value ◽  
Cottonseed Oil

scholarly journals Methodenvergleich zur Fettextraktion aus Rückenspeck bei der Bestimmung der Fettsäurenzusammensetzung und der Iodzahl (Kurzmitteilung)

2003 ◽  
Vol 46 (3) ◽  
pp. 269-272
Author(s):  
W. Reichardt ◽  
B. Eckert
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Iodine Value ◽  
Method Comparison ◽  
Ultra Sound ◽  
Fat Extraction ◽  
Extraction Solvents ◽  
Paper Method

Abstract. Title of the paper: Method comparison to the fat extraction from back bacon at the determination of the fatty acid composition and the iodine value (short communication) Trichlormethane, n-hexane as pure solvents and volume-per-volume mixtures of trichlormethane-methanol 3:1, of dichlormethane-methanol 9:1 as well as 2:1 and of n-hexane-acetone 2:1 are used to extract fat from the outer layer of back bacon of pigs by means of ultra sound. From the analysis of the iodine value according to WIJS at 15 animals arose, that under the chosen conditions the n-hexane-acetone mixture expelled the highest iodine value and the narrowest correlation to the iodine value, which was calculated from the fatty acid composition. There were significant differences at the polyunsaturated fatty acids only between n-hexane and the other extraction solvents or mixtures.

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