Impact of intermittent frying on chemical properties, fatty acid composition and oxidative stability of ten different vegetable oil blends

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.10587 ◽

2021 ◽

Vol 18 (4) ◽

Author(s):

Syamsul RAHMAN ◽

Salengke Salengke ◽

Abu Bakar TAWALI ◽

Meta MAHENDRADATTA

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Properties ◽

Raw Material ◽

Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

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The influence of straight vegetable oil fatty acid composition on compression ignition combustion and emissions

Fuel ◽

10.1016/j.fuel.2014.11.021 ◽

2015 ◽

Vol 143 ◽

pp. 131-143 ◽

Cited By ~ 62

Author(s):

Paul Hellier ◽

Nicos Ladommatos ◽

Talal Yusaf

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Vegetable Oil ◽

Compression Ignition ◽

Straight Vegetable Oil ◽

Compression Ignition Combustion

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Fatty acid composition of vegetable oil blend and in vitro effects of pharmacotherapeutical skin care applications

Brazilian Journal of Medical and Biological Research ◽

10.1590/1414-431x20188209 ◽

2019 ◽

Vol 52 (2) ◽

Cited By ~ 5

Author(s):

M. Guidoni ◽

M.M. de Christo Scherer ◽

M.M. Figueira ◽

E.F.P. Schmitt ◽

L.C. de Almeida ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Vegetable Oil ◽

Skin Care ◽

In Vitro Effects ◽

Oil Blend

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Safflower Oil: Physical and Chemical Properties, and Fatty Acid Composition

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/47.4.776 ◽

1964 ◽

Vol 47 (4) ◽

pp. 776-780

Author(s):

Walld Ibrahim ◽

John Iverson ◽

David Firestone

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Chemical Properties ◽

Major Fatty Acid ◽

Safflower Seed ◽

Physical And Chemical Properties ◽

Minor Fatty Acid ◽

Physical And Chemical ◽

And Chemical Properties

Abstract Some physical and chemical properties, including fatty acid composition by gas chromatography, of 15 commercially refined safflower oils and three crude oils extracted from safflower seed, were determined. The average and standard deviations found were: refractive index, 1.4748 ± 0.0003; specific gravity, 0.9210 ± 0.0005; iodine number, Wijs, 143.4 ± 1.4; squalene, 7.1 mg/100 g ± 1.1; and Bellier test, 7.4° ± 0.9. The major fatty acid components were; palmitic 6.7 ± 0.3, stearic 2.7 ± 0.4, oleic 12.9 ± 0.6, and linoleic 77.5 ± 1.1. Minor fatty acid components detected were myristic, arachidic, and eicosenoic acids.

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