A Comparative Examination of the Quality of Jojoba Seed Oil Harvested on the Mesaoria Plain of Cyprus Island

2018 ◽  
Author(s):  
Metin Bilin ◽  
Filiz Alshanableh ◽  
Alia Evcil ◽  
Mahmut A. Savas
Keyword(s):  
Seed Oil ◽  
Comparative Examination ◽  
Jojoba Seed

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 Comparative examination of the meat quality of the female cattle of Simmental breed and crosses with Charolais breed

2017 ◽  
Vol 33 (4) ◽  
pp. 439-448
Author(s):  
Maja Petricevic ◽  
Aleksandar Stanojkovic ◽  
Dusica Ostojic-Andric ◽  
Dragan Niksic ◽  
Veselin Petricevic ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Fat Tissue ◽  
Body Weights ◽  
Kidney Fat ◽  
Group A ◽  
Technological Quality ◽  
Group B ◽  
Female Cattle ◽  
Comparative Examination

The paper presents the results of a comparative examination of the beef quality obtained from females of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed. The sample included a total of 20 heads, 10 in each group. Cattle were slaughtered at the same age with uniform body weights. After slaughtering, warm carcass sides were individually weighed, with and without kidney fat. After cooling, the left carcass sides were cut into the basic parts according to the Rulebook and the three-rib cut was cut off from the back part (9-10-11 rib). The content of tissues in the three-rib cut was statistically different among the groups, the content of muscle tissue was significantly higher (p <0.05) in cattle of the group (A) and the content of fat tissue was statistically (p <0.05) significantly higher in the group (B). The chemical composition of M. longissimus dorsi did not differ statistically between groups. The technological quality of the meat was evaluated through the tenderness of the M. longissimus dorsi which was statistically significantly better (p <0.05) in the cattle of the group (B) and the content of total pigments statistically (p <0.05) significantly higher in the cattle of group (B). The sensory traits of M. longissimus dorsi did not differ statistically significantly between groups.

Quality of life and pain perception in alcohol dependence: A comparative examination of patients, their relatives, and healthy controls

2019 ◽  
Vol 24 (5) ◽  
pp. 514-519
Author(s):  
Irem Ekmekci Ertek ◽  
Mustafa Ender Taner ◽  
Rabia Nazik Yüksel ◽  
Vahap Ozan Kotan ◽  
Erol Göka
Keyword(s):  
Quality Of Life ◽  
Alcohol Dependence ◽  
Pain Perception ◽  
Healthy Controls ◽  
Comparative Examination

Effect of incorporating rape seed oil on quality of ice cream

2010 ◽  
Vol 3 (2) ◽  
pp. 121-126 ◽  
Author(s):  
M. Nadeem ◽  
M. Abdullah ◽  
M.Y. Ellahi
Keyword(s):  
Seed Oil ◽  
Ice Cream ◽  
Rape Seed

Effect of incorporating rape seed oil on quality of ice cream

2010 ◽  
Vol 3 (2) ◽  
pp. 121-126 ◽  
Author(s):  
M. Nadeem ◽  
M. Abdullah ◽  
M. Y. Ellahi
Keyword(s):  
Seed Oil ◽  
Ice Cream ◽  
Rape Seed

scholarly journals The Quality of Sunflower Seed Oil Changes in Response to Nitrogen Fertilizer

2017 ◽  
Vol 109 (6) ◽  
pp. 2499-2507 ◽  
Author(s):  
Wei Ping Li ◽  
Hai Bin Shi ◽  
Ke Zhu ◽  
Qian Zheng ◽  
Zhao Xu
Keyword(s):  
Nitrogen Fertilizer ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Sunflower Seed Oil

scholarly journals Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1360
Author(s):  
Maria E Martin ◽  
Elena Grao-Cruces ◽  
Maria C Millan-Linares ◽  
Sergio Montserrat-de la Paz
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Grape Seeds ◽  
Wine Production ◽  
Food Industries ◽  
Grape Seed Oil ◽  
Antioxidant Effects

Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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