Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81–22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.

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Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

Trends in Food Science & Technology ◽

10.1016/j.tifs.2009.12.004 ◽

2010 ◽

Vol 21 (4) ◽

pp. 201-211 ◽

Cited By ~ 44

Author(s):

J. Lozano-Sánchez ◽

L. Cerretani ◽

A. Bendini ◽

A. Segura-Carretero ◽

A. Fernández-Gutiérrez

Keyword(s):

Oxidative Stability ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Physicochemical Characteristics ◽

Minor Components ◽

Filtration Process

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Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil

Grasas y Aceites ◽

10.3989/gya.0444171 ◽

2018 ◽

Vol 68 (4) ◽

pp. 227

Author(s):

H. A. Sulaiman ◽

E. E.M. Ahmad ◽

AA. Mariod ◽

B. Mathäus ◽

M. Salaheldeen

Keyword(s):

Oxidative Stability ◽

Research Work ◽

Soxhlet Extraction ◽

Acid Value ◽

Physicochemical Characteristics ◽

Ambient Conditions ◽

Opposite Trend ◽

Extraction Apparatus ◽

Soxhlet Extraction Apparatus ◽

Moringa Peregrina

The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics.

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Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Archives Animal Breeding ◽

10.5194/aab-60-191-2017 ◽

2017 ◽

Vol 60 (3) ◽

pp. 191-198 ◽

Cited By ~ 3

Author(s):

Ewa Sosin-Bzducha ◽

Michał Puchała

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Thiobarbituric Acid ◽

Physicochemical Characteristics ◽

Taste Intensity ◽

Meat Tenderness ◽

Longissimus Dorsi Muscle ◽

Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

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Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads

Journal of Food Protection ◽

10.4315/0362-028x-57.4.295 ◽

1994 ◽

Vol 57 (4) ◽

pp. 295-300 ◽

Cited By ~ 19

Author(s):

KARL F. ECKNER ◽

WENDY A. DUSTMAN ◽

ANNA A. RYŚ-RODRIGUEZ

Keyword(s):

Clostridium Botulinum ◽

Toxin Production ◽

Physicochemical Characteristics ◽

The Other ◽

Microbial Safety ◽

Processed Cheese ◽

Moisture Contents ◽

Glass Containers ◽

Different Types ◽

Process Cheese

Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104 Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.

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Multiple hurdle technology to improve microbial safety, quality and oxidative stability of refrigerated raw beef

LWT ◽

10.1016/j.lwt.2020.110529 ◽

2021 ◽

Vol 138 ◽

pp. 110529

Author(s):

Anum Ishaq ◽

Qamar Abbas Syed ◽

Paul D. Ebner ◽

Hafiz Ubaid ur Rahman

Keyword(s):

Oxidative Stability ◽

Microbial Safety ◽

Hurdle Technology

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Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying

Journal of Agricultural and Food Chemistry ◽

10.1021/jf072536a ◽

2007 ◽

Vol 55 (26) ◽

pp. 11044-11051 ◽

Cited By ~ 124

Author(s):

Stephan Drusch ◽

Yvonne Serfert ◽

Matteo Scampicchio ◽

Benjamin Schmidt-Hansberg ◽

Karin Schwarz

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Spray Drying ◽

Physicochemical Characteristics

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Genetic diversity, chemical composition and oil characteristics of six sesame genotypes

OCL ◽

10.1051/ocl/2020034 ◽

2020 ◽

Vol 27 ◽

pp. 39 ◽

Cited By ~ 1

Author(s):

Hamdy A. Zahran ◽

Ahmed Abd-Elsaber ◽

Hesham Z. Tawfeuk

Keyword(s):

Genetic Diversity ◽

Fatty Acid ◽

Oxidative Stability ◽

Seed Yield ◽

Dry Weight ◽

Oil Yield ◽

Sesame Seeds ◽

Coefficients Of Variation ◽

Seed Index ◽

Sesame Genotypes

The nutritional factors and characteristics of sesame (Sesame indicum L.) seeds and extracted oil of six genotypes: G2, G3, G4, G5 and G6 cultivated in Upper Egypt were subjected to comparative evaluation with control (G1), for its genetic diversity, physicochemical properties, fatty acid composition, antioxidant activity and oil oxidative stability (Rancimat test). Estimates of genotypic and phenotypic coefficients of variation revealed high value in seed yield. For heritability estimates, the data showed that four traits out of eight recorded the highest heritability values over of 90%. These traits were oil yield (99.56%), seed yield (98.83%), plant height (96.33%) and seed index (90.03%). Sesame seeds have a high oil content (39.56 to 54.64 g/100g dry weight). The fatty acid profile was varied among the genotypes, in particular oleic acid (37.15 to 46.61%) and linoleic acid (37.49 to 44.33%). Results indicated that G4 has significantly higher in most agricultural traits as well as seed yield, while the G5 was the highest in oil yield and has significantly higher oxidative stability (26.57 h) among the genotypes.

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