scholarly journals Characteristic of margarine with ingredient mixed of catfish (Pangasius sp.) oil and vegetable oil

2021 ◽  
Vol 919 (1) ◽  
pp. 012043
Author(s):  
E Hastarini ◽  
M Nabilla ◽  
A Permadi ◽  
C P Adi ◽  
R Nurbayasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Vegetable Oil ◽  
Peroxide Value ◽  
Corn Oil ◽  
Food Product ◽  
Plate Count ◽  
Food Ingredients ◽  
Catfish Oil

Abstract The use of fish oil is still not optimal whether it is crude or refined fish oil. One of the alternative uses is processing it into food ingredients or as an ingredient for food product enrichment. The purpose of this study was to evaluate the effect of the combination of catfish oil and vegetable oil on the characteristics of margarine. Refined catfish oil was analyzed for peroxide content, free fatty acids, iodine number, and saponification number. Margarine products are made with the main ingredient of stearin and a mixture of refined catfish oil and corn oil with a ratio of 100: 0; 75:25 and 50:50. The analysis carried out included proximate, peroxide value, color, sensory and microbiology. The results showed that refined catfish oil had a peroxide value of 1.74%, free fatty acids 0.21%, Iodine value 50.48% and saponification value 102.10%. Based on the quality characteristics of margarine, the treatment with a ratio of 50:50 has the best result with a moisture content of 9.03%, 78% fat content, 1.75% peroxide value and have a bright yellow color, conform the margarine standard SNI 01-3541-2002. The results of the analysis of total plate count (ALT) ranged from 1.0x101 to 4.0x101, Stapphylococcus aureus showed that the colony did not grow up to 4.0 X 101. The hedonic test results for the color, taste and aroma of the margarine, panelists preferred the fish oil concentration 50:50 while the panelists preferred margarine with the addition of fish oil 75:25 for the texture.

scholarly journals Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification

2018 ◽  
Vol 21 (3) ◽  
pp. 549 ◽  
Author(s):  
Lorde Sembiring ◽  
Mirna Ilza ◽  
Andarini Diharmi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Peroxide Value ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Purification Process ◽  
Processing Industry ◽  
Catfish Oil ◽  
By Products

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine the<br />effect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in this<br />study was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fatty<br />acid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg,<br />and 37.88 to 2.28 meq/kg respectively.

scholarly journals Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

2015 ◽  
Vol 18 (3) ◽  
Author(s):  
Rodiah Nurbaya Sari ◽  
Bagus Sediadi Bandol Utomo ◽  
Jamal Basmal ◽  
Rinta Kusumawati
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Refining Process ◽  
Purification Method ◽  
The Third ◽  
Canning Industry ◽  
By Products

<p>Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry by<br />products. The fish oil should be refined first before using as omega-3 sources. This reasearch<br />obtained was purification of fish oil from lemuru canning industry by products at Bali using<br />variations purification method. The fisrt step was done by analysis of crude oil such of free fatty<br />acids value, peroxide value, and iodine value. Then after the purification process using variations<br />purification method, the refined fish oil was analyzed for same parametrs. The best refined fish<br />oil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The result<br />showed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows<br />24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,<br />the result showed that free fatty acids value, peroxide value, and iodine value became: the first<br />method 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17<br />meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 </p><p>g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Due<br />to the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope for<br />consumed fish oil was resulted from the third method. In the refined lemuru oil could be found of<br />EPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration<br />650,65 μg/mL..<br />Keywords: By products, fish oil, refining process, Sardinella lemuru</p>

scholarly journals Enzymatic Methods for the Manipulation and Valorization of Soapstock from Vegetable Oil Refining Processes

2021 ◽  
Vol 2 (1) ◽  
pp. 74-91
Author(s):  
Beatrice Casali ◽  
Elisabetta Brenna ◽  
Fabio Parmeggiani ◽  
Davide Tessaro ◽  
Francesca Tentori
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oil ◽  
Lipase Production ◽  
Oil Refining ◽  
Flow Mode ◽  
Acid Oil ◽  
Industrial Level ◽  
Vegetable Oil Refining ◽  
Hydrolysis Of

The review will discuss the methods that have been optimized so far for the enzymatic hydrolysis of soapstock into enriched mixtures of free fatty acids, in order to offer a sustainable alternative to the procedure which is currently employed at the industrial level for converting soapstock into the by-product known as acid oil (or olein, i.e., free fatty acids removed from raw vegetable oil, dissolved in residual triglycerides). The further biocatalyzed manipulation of soapstock or of the corresponding acid oil for the production of biodiesel and fine chemicals (surfactants, plasticizers, and additives) will be described, with specific attention given to processes performed in continuous flow mode. The valorization of soapstock as carbon source in industrial lipase production will be also considered.

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

scholarly journals Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

2021 ◽  
pp. 100166
Author(s):  
Carolina Medeiros Vicentini-Polette ◽  
Paulo Rodolfo Ramos ◽  
Cintia Bernardo Gonçalves ◽  
Alessandra Lopes De Oliveira
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Free Fatty Acids ◽  
Vegetable Oil

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

Inhibition of DNA replication by fish oil-treated cytoplasm is counteracted by fish oil-treated nuclear extract

2002 ◽  
Vol 283 (5) ◽  
pp. C1365-C1375 ◽  
Author(s):  
Sybille Rex ◽  
Maria A. Kukuruzinska ◽  
Nawfal W. Istfan
Keyword(s):  
Fatty Acids ◽  
Dna Replication ◽  
Dna Synthesis ◽  
Fish Oil ◽  
Corn Oil ◽  
Nuclear Extract ◽  
Inhibitory Effect ◽  
Free System ◽  
Nuclear Factors ◽  
Cytosolic Extract

We have recently noted that cells treated with fish oil and n–3-fatty acids show slower DNA replication rates than cells treated with a control emulsion or corn oil only. However, it is not clearly understood how such an effect is induced. Fish oil and its metabolites are known to have several modulating effects on signal transduction pathways. Alternatively, they may influence DNA replication by interacting directly with nuclear components. To investigate this problem in greater detail, we have studied the kinetics of DNA synthesis in a cell-free system derived from HeLa cells. Nuclei and cytosolic extract were isolated from cells synchronized in early S phase after treatment with control emulsion, corn oil, or fish oil, respectively. The nuclei were reconstituted with cytosolic extract and a reaction mixture containing bromodeoxyuridine (BrdU) triphosphate to label newly synthesized DNA. The rate of DNA synthesis was measured by bivariate DNA/BrdU analysis and flow cytometry. We show that fish oil-treated cytosol inhibits the elongation of newly synthesized DNA by ∼80% in control nuclei. However, nuclei treated with fish oil escape this inhibitory effect. We also show that addition of nuclear extract from fish oil-treated cells reverses the inhibitory effect seen in the reconstitution system of control nuclei and fish oil-treated cytosol. These results indicate that polyunsaturated fatty acids can modulate DNA synthesis through cytosolic as well as soluble nuclear factors.

scholarly journals Dietary fish oil modulates macrophage fatty acids and decreases arthritis susceptibility in mice.

1985 ◽  
Vol 162 (4) ◽  
pp. 1336-1349 ◽  
Author(s):  
C A Leslie ◽  
W A Gonnerman ◽  
M D Ullman ◽  
K C Hayes ◽  
C Franzblau ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fish Oil ◽  
Corn Oil ◽  
Type Ii Collagen ◽  
Chow Diet ◽  
Standard Diet ◽  
Type Ii ◽  
Fish Oil Diet

B10.RIII and B10.G mice were transferred from a diet of laboratory rodent chow to a standard diet in which all the fat (5% by weight) was supplied as either fish oil (17% eicosapentaenoic acid [EPA], 12% docosahexaenoic acid [DHA], 0% arachidonic acid [AA], and 2% linoleic acid) or corn oil (0% EPA, 0% DHA, 0% AA, and 65% linoleic acid). The fatty acid composition of the macrophage phospholipids from mice on the chow diet was similar to that of mice on a corn oil diet. Mice fed the fish oil diet for only 1 wk showed substantial increases in macrophage phospholipid levels of the omega-3 fatty acids (of total fatty acid 4% was EPA, 10% docosapentaenoic acid [DPA], and 10% DHA), and decreases in omega-6 fatty acids (12% was AA, 2% docosatetraenoic acid [DTA], and 4% linoleic acid) compared to corn oil-fed mice (0% EPA, 0% DPA, 6% DHA, 20% AA, 9% DTA, and 8% linoleic acid). After 5 wk this difference between the fish oil-fed and corn oil-fed mice was even more pronounced. Further small changes occurred at 5-9 wk. We studied the prostaglandin (PG) and thromboxane (TX) profile of macrophages prepared from mice fed the two diets just before being immunized with collagen. Irrespective of diet, macrophages prepared from female mice and incubated for 24 h had significantly more PG and TX in the medium than similarly prepared macrophages from male mice. The increased percentage of EPA and decreased percentage of AA in the phospholipids of the macrophages prepared from the fish oil-fed mice was reflected in a reduction in the amount of PGE2 and PGI2 in the medium relative to identically incubated macrophages prepared from corn oil-fed mice. When this same fish oil diet was fed to B10.RIII mice for 26 d before immunization with type II collagen, the time of onset of arthritis was increased, and the incidence and severity of arthritis was reduced compared to arthritis induced in corn oil-fed mice. The females, especially those on the fish oil diet, tended to have less arthritis than the males. These alterations in the fatty acid pool available for PG and leukotriene synthesis suggest a pivotal role for the macrophage and PG in the immune and/or inflammatory response to type II collagen.

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