Physical and chemical changes in fruit of seven avocado cultivars at Mildura

1978 ◽  
Vol 29 (1) ◽  
pp. 81 ◽  
Author(s):  
BM El-Zeftawi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Seed Weight ◽  
Oil Content ◽  
Ash Content ◽  
Chemical Changes ◽  
Local Conditions ◽  
Post Harvest ◽  
Physical And Chemical

The pre- and post-harvest changes of seven different avocado cultivars were determined and evaluated as indicators of maturity. All cultivars had similar trends in their growth. These trends continued during development, accompanied by reductions in moisture and free fatty acid contents, increases in oil content, and variable changes in ash content. Decreases in moisture content during maturity were negatively correlated with oil content. A relationship was found between oil content and seed weight. It is suggested that the moisture content and/or seed weight could be used by the growers to estimate oil content and therefore the best time for picking. Oil content (Y) could be calculated from one of the following equations: Y = 0.19x – 1.57 where x is the seed weight (g); or Y = 90.87 – 0.77x, where x is the percentage of moisture in the mesocarp. Taking into account the differences between the cultivars and the limited nature of the results, and on the basis of a minimum oil content of 8% as the crude fat extract, it is suggested that under local conditions, Zutano could best be picked in May, Fuerte in July, and Hazzard in September, with other cultivars to be picked between July and September. In this way a continuous supply of avocado from May to September, and even later, could be provided.

BIOLOGICAL, PHYSICAL AND CHEMICAL CHANGES IN STORED FABABEANS

1979 ◽  
Vol 59 (4) ◽  
pp. 991-999 ◽  
Author(s):  
H. A. H. WALLACE ◽  
G. E. LALIBERTE ◽  
B. M. FRASER ◽  
P. L. SHOLBERG ◽  
W. E. MUIR ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Bacterial Infection ◽  
Chemical Changes ◽  
Aspergillus Glaucus ◽  
Physical And Chemical Variables ◽  
Seed Rot ◽  
June July ◽  
Physical And Chemical

Two lots of frost-damaged fababeans of low germinability, high bacterial infection, and above-normal free fatty acid (FAV) were stored as a single bulk for 12 mo in 1974–75. A brief period of biological heating occurred during June-July 1975 in the upper lot which had a moisture content of 15–17.8% as compared to 13.2–16.2% in the lower lot. In both lots bacterial infection decreased, and was accompanied by increased levels of intergranular CO2, FAV, Aspergillus glaucus and later by A. flavus. In the heated upper lot, A. candidus, A. nidulans and Cephalosporium also occurred. A third lot of bin-stored, non-frosted fababeans of high germinability, low bacterial infection, average FAV and 13.8–14.2% moisture content served as a control during 1975–77 and showed few changes in physical and chemical variables; its Penicillium contamination, however, increased. At the bottom of the bin leakage of rain water resulted in seed rot associated with incidence of Scopulariopsis, Gliocladium, Streptomyces and in drier areas Penicillium and the A. glaucus group. Rotten fababeans were heavily infested by mites, mostly Acarus immobilis.

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Structural Changes on Charring Woods of Dichrostachys and Salix from Southern Africa: The Effect of Moisture Content

IAWA Journal ◽  
1986 ◽  
Vol 7 (3) ◽  
pp. 243-250 ◽  
Author(s):  
Juliet Prior ◽  
K. L. Alvin
Keyword(s):  
Moisture Content ◽  
Southern Africa ◽  
Structural Changes ◽  
Initial Increase ◽  
Dichrostachys Cinerea ◽  
Chemical Changes ◽  
Structural Alterations ◽  
Wood Pyrolysis ◽  
Effect Of Moisture ◽  
Physical And Chemical

Air-dried and saturated cubes of fully developed wood of Dichrostachys cinerea (Leguminosae) and Salix subserrata (Salicaceae) were charred for 60 minutes at 400°C. An initial increase in moisture content caused few structural alterations in Salix but in Dichrostachys it resulted in considerable ray distension and massive deformation of non-gelatinous fibres. An attempt is made to correlate these observations with the physical and chemical changes known to occur during wood pyrolysis.

scholarly journals Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

2012 ◽  
Vol 12 (1) ◽  
pp. 59 ◽  
Author(s):  
Dewa G Katja
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Helianthus Annuus ◽  
Peroxide Value ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Helianthus Annuus L ◽  
Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda.       Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari  QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

scholarly journals Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

2014 ◽  
Vol 28 (3) ◽  
pp. 319-329 ◽  
Author(s):  
Muhammad Makky ◽  
Peeyush Soni ◽  
Vilas M. Salokhe
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Machine Vision ◽  
Oil Palm ◽  
Oil Content ◽  
Linear Regression Analysis ◽  
Field Tests ◽  
Free Fatty Acid Level ◽  
Inspection System ◽  
Non Destructive

Abstract In this research a non-destructive, rapid and cost effective examination machine for the estimation of the ripeness fraction, oil content and free fatty acid level in oil palm fresh fruits bunch was developed. The automatic machine-vision based inspection system provided consistency, rapid estimation and acceptable accuracy results in non-destructive manner. Fresh fruits bunch samples from Tenera cultivar (7 to 20 years trees) were taken from Cimulang plantation, Bogor, Indonesia. Two statistical analysis methods were used: a forward stepwise multiple linear regression analysis and a multilayer-perceptron artificial neural network analysis. The best prediction of ripeness and oil content models were obtained using the latter method, while the best free fatty acid prediction model was developed by the first method. The models were then employed in the machine-vision inspection systems of the machine. The system best prediction accuracy of ripeness, oil content and free fatty acid models was 93.5, 96.41, and 89.32%, with standard error of prediction being 0.065, 0.044 and 0.068, respectively. The system was tested through a series of field tests, and successfully examined more than 12 t of fruits bunch per hour, without causing damage.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

MUTANTS OBTAINED BY CHRONIC GAMMA IRRADIATION FROM A CARPATHIAN-UKRAINIAN LOCAL SOYBEAN [Glycine max (L.) Merrill] VARIETY: I. M3 AND M4 GENERATIONS

2001 ◽  
Vol 49 (1) ◽  
pp. 95-98
Author(s):  
M. Hajós-Novák ◽  
F. Kőrösi
Keyword(s):  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Gamma Irradiation ◽  
Protein Content ◽  
Seed Weight ◽  
Oil Content ◽  
Method Selection ◽  
Glycine Max L ◽  
Selection For

Mutant soybean germplasm was developed from a Carpathian-Ukrainian local variety, using 100–300 Gy chronic gamma irradiation to obtain lines with improved oil and/or protein content. The mutant germplasm was developed by the pedigree method. Selection for high oil and protein content started in the M3 generation. Plants with 24.1 and 23.6% oil content in the seeds were detected in the M4 generation. There were negative, moderate (r = –0.4) and significant (P<0.1 and P<0.01) correlations between the oil content and the 1000-seed weight in both the M3 and M4 generations. The fatty acid composition in the seeds of plants with high oil content was favourable. It is suggested that selection for oil content in the seeds should be started in the M4 generation. Due to the limited genetic variation for protein content no mutant genotypes with higher protein content than that of the control could be identified.

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