Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry

2003 ◽  
Vol 487 (2) ◽  
pp. 211-220 ◽  
Author(s):  
Barbara Muik ◽  
Bernhard Lendl ◽  
Antonio Molina-Dı&#x;az ◽  
Marı&#x;a José Ayora-Cañada
Keyword(s):  
Fourier Transform ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Raman Spectrometry ◽  
Fourier Transform Raman

Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR

2014 ◽  
Vol 72 ◽  
pp. 72-78 ◽  
Author(s):  
Peter Adewale ◽  
Ogan Mba ◽  
Marie-Josée Dumont ◽  
Michael Ngadi ◽  
Robert Cocciardi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Animal Fat

scholarly journals Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar

2019 ◽  
Vol 11 (1) ◽  
pp. 52-58
Author(s):  
Esmael Ghanbari Shendi ◽  
Dilek Sivri Özay ◽  
Mücahit Taha Özkaya ◽  
Nim,eti Feyza Üstünel
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Processing Unit ◽  
Uv Absorbance

Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin (Derik) province, situated in the southeast Anatolia, was used for virgin olive oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil Processing Unit” (TEM Oliomio 500-2GV, Italy) designed as the first mobile olive mill in Turkey. Some chemical and physical properties (colour, UV absorbance values, free fatty acid content, peroxide value, phenolic and tocopherol profiles) were determined and monitored during one year of storing in the dark at room temperature once in every three months. Results showed that up to the eighth month of storage, free fatty acid content, peroxide and UV-absorption values (K232 and K232 values) did not exceed the limits reported by International Olive Council (IOC) and olive oils were categorized as Extra Virgin Olive Oil (EVOO). Colour changed from green to yellow and UV absorbance values altered during storage. Total phenol and vitamin E (α- tocopherol) contents decreased by 18% and 16.38%, respectively. Luteolin and apigenin were the most abundant phenolics and their contents decreased up to 22% and 28% during storing, respectively.

Novel μ-membrane module for online determination of the free fatty acid content in the dispersed phase of oil-in-water emulsions

2014 ◽  
Vol 406 (13) ◽  
pp. 3157-3166 ◽  
Author(s):  
Dennis Kaufhold ◽  
Janosch Fagaschewski ◽  
Daniel Sellin ◽  
Simon Strompen ◽  
Andreas Liese ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Membrane Module ◽  
Dispersed Phase ◽  
Oil In Water

PENETAPAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG

2017 ◽  
Vol 2 (2) ◽  
pp. 100 ◽  
Author(s):  
Densi Selpia Sopianti ◽  
Herlina Herlina ◽  
Handi Tri Saputra
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Quality Standard ◽  
Cooking Oil ◽  
The People ◽  
Different Types

<p><em>The purpose of this research is to know the increase of free fatty acid content on cooking oil which has been used several times for frying and shows that still fulfill SNI quality standard that is &lt;0,3%. Approximately 290 million tons of oil is consumed every year by the Indonesian population, therefore cooking oil is one of the important needs that the people of Indonesia need. The process of repeated frying on cooking oil will lead to the formation of free fatty acids. Cooking oil is taken randomly from different types of brands from vegetable materials. Conducted for frying and then disampling frying to 0, 5, 7, and 9 for the determination of ALB levels using alkalimetri method. The results showed that free fatty acid content of cooking oil A, B, C, D on frying 0-5 still fulfill SNI requirement &lt;0.3%. As for cooking oil brand B, C, D on frying 7 and 9 the result exceeds the requirement of SNI&gt; 0.3%. In oil E fryer 0 still fulfill SNI requirement while 5-7 result exceeds the requirement of SNI that is&gt; 0,3%.</em></p><p> </p><p><em>Tujuan penelitian ini untuk mengetahui peningkatan kadar asam lemak bebas </em><em>pada minyak goreng yang telah digunakan beberapa kali untuk penggorengan </em><em>dan </em><em>untuk</em><em> </em><em>menunju</em><em>k</em><em>kan</em><em> pemakaian yang masih memenuhi standar mutu SNI yaitu &lt; 0,3%.</em><em> </em><em>Kurang lebih dari 290 juta ton minyak dikonsumsi tiap tahun oleh penduduk indonesia, oleh sebab itu minyak goreng merupakan salah satu kebutuhan penting yang diperlukan masyarakat Indonesia. Proses penggorengan berulang pada minyak goreng akan menyebabkan terbentuknya asam lemak bebas.</em><em> </em><em>Minyak </em><em>goreng </em><em>diambil secara acak </em><em>dari berbagai</em><em> jenis merk dari bahan</em><em>-bahan</em><em> nabati</em><em>. Dilakukan untuk </em><em>penggorengan lalu disampling </em><em>penggorengan </em><em>ke 0, 5, 7, dan 9 untuk dilakukan penetapan kadar ALB menggunakan metode alkalimetri.</em><em> Dari h</em><em>asil </em><em>penelitian menunjukkan </em><em>kadar asam lemak bebas untuk minyak goreng A, B, C, D pada penggorengan 0-5 masih memenuhi syarat SNI &lt;0,3%. Sedangkan untuk minyak goreng merek B, C, D pada penggorengan 7 dan 9 hasilnya melebihi syarat SNI &gt;0,3%. Pada minyak </em><em> </em><em>E penggorengan 0 masih memenuhi syarat SNI sedangkan 5-7 hasilnya melebihi syarat SNI yaitu &gt;0,3%.</em></p>

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