Effect of temperature, water content and free fatty acid on reverse micelle formation of phospholipids in vegetable oil

Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, enzymatic degumming trials were performed on crude rice bran oil using the phospholipases PLA1, Purifine® PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine® 3G. Enzymatic degumming applying 50 mg/kg of PLA1 for 120 min resulted in a residual phosphorus content of 10.4 mg/kg and an absolute free fatty acid increase of 0.30%. Enzymatic degumming applying 300 mg/kg of Purifine® PLC for 120 min at 60 °C resulted in a residual phosphorus content of 67 mg/kg and an absolute diacylglycerol increase of 0.41%. The mixture of phospholipases and the cocktail presented approximately 5 mg/kg of residual phosphorus content after the reaction times. For all degumming processes, the preservation of minor components such as tocols and γ-oryzanol were observed. These results indicate that the use of enzyme mixtures or their cocktails to attain low phosphorus content and high diacylglycerol/free fatty acid conversion during enzymatic degumming is a viable alternative.

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Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v1i3.52 ◽

2012 ◽

Vol 1 (3) ◽

pp. 147

Author(s):

Nita Noriko ◽

Dewi Elfidasari ◽

Analekta Tiara Perdana ◽

Ninditasya Wulandari ◽

Widhi Wijayanti

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Trade Mark ◽

Cooking Oil ◽

Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

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Analysis of peroxide value, free fatty acid, and water content changes in used cooking oil from street vendors in Malang

10.1063/5.0002656 ◽

2020 ◽

Cited By ~ 1

Author(s):

Rina Rifqie Mariana ◽

Evi Susanti ◽

Laili Hidayati ◽

Roswanira Abdul Wahab

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Peroxide Value ◽

Street Vendors ◽

Cooking Oil ◽

Used Cooking Oil

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Glycerolysis of free fatty acid in vegetable oil deodorizer distillate catalyzed by phosphonium-based deep eutectic solvent

Renewable Energy ◽

10.1016/j.renene.2020.07.026 ◽

2020 ◽

Vol 160 ◽

pp. 363-373

Author(s):

Tianyi Zhang ◽

Kaveh Shahbaz ◽

Mohammed M. Farid

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Vegetable Oil ◽

Deep Eutectic Solvent ◽

Deodorizer Distillate

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The effect of temperature, water content and composition of the atmosphere on the viability of carrot, onion and parsnip seeds in storage

The Journal of Agricultural Science ◽

10.1017/s0021859600005177 ◽

1948 ◽

Vol 38 (1) ◽

pp. 84-89 ◽

Cited By ~ 5

Author(s):

R. Gane

Keyword(s):

Water Content ◽

Effect Of Temperature ◽

Atmospheric Conditions ◽

Set Up ◽

Temperature Water

SUMMARYCertain vegetable seeds show such a marked loss of viability on storage that they are generally useless after 1–2 years storage under average commercial conditions; the most valuable seeds which store particularly badly are parsnip, onion and carrot. Storage experiments were therefore designed and set up to show the effect of the following factors on the viability of the seeds:(a) The water content as determined by the humidity of the atmosphere in which the seeds were stored.(b) Atmospheric conditions, viz. ventilated air, unventilated air and nitrogen.(c) Temperature.

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Free fatty acid separation from vegetable oil deodorizer distillate using molecular distillation process

Separation and Purification Technology ◽

10.1016/j.seppur.2005.07.028 ◽

2006 ◽

Vol 48 (1) ◽

pp. 78-84 ◽

Cited By ~ 74

Author(s):

P.F. Martins ◽

V.M. Ito ◽

C.B. Batistella ◽

M.R.W. Maciel

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Vegetable Oil ◽

Molecular Distillation ◽

Deodorizer Distillate ◽

Distillation Process

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Pengaruh Penambahan Abu Sekam Padi Terhadap Peningkatan Kualitas Minyak Mandar

KOVALEN ◽

10.22487/kovalen.2021.v7.i1.15494 ◽

2021 ◽

Vol 7 (1) ◽

pp. 83-88

Author(s):

Musafira ◽

Dzulkifli ◽

Hikmah ◽

Nizar

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Rice Husk ◽

Free Fatty Acid Content ◽

Acid Content ◽

Rice Husk Ash ◽

Fatty Acid Content ◽

Oil Quality ◽

Coconut Oil

Mandar coconut oil is one of the coconut processed products, which has become superior product in West Sulawesi especially in Majene regency. Unfortunately, the Mandar coconut oil can’t be used more than a month because the water content and free fatty acid content of the oil have exceeded the maximum standard of SNI, so it can adversely affect on health. On the other hand, the existence of rice husk in Indonesia itself especially in West Sulawesi has not received attention and is limited to a few needs such as for ash or livestock feed, and the rest is thrown away. This research aims to determine the effect of rice husk ash addition on the increasing of Mandar coconut oil quality. Completely randomized design was used in this research with 6 rice husk ash concentration variation levels i.e. 0%, 5%, 10%, 15%, 20% and 25%. The result shows that the addition of rice husk ash with 10% to 25% can reduce the water content of the oil until the quality standard of SNI is full filled. The highest reduction of water content was reached with 25% of rice husk ash concentration with 81% of reduction percentage. While, the addition of rice husk ash with 15% concentration can reduce the free fatty acid content of Mandar coconut oil until 32%.

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