scholarly journals Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Yang Li ◽  
Dan Li ◽  
Baokun Qi ◽  
Sami Rokayya ◽  
Wenjun Ma ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Heating Time ◽  
Oil Degradation ◽  
Aqueous Processing ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Acid Ratio

The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times. Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV),p-anisidine value (p-AV), color, and trans-fatty acid composition. The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : 1.03 : 0.96, 0.27 : 1.08 : 1.16, 0.27 : 0.65 : 0.8, 0.27 : 0.6 : 0.84, and 0.27 : 0.61 : 0.79, resp.). The AV and color increased in proportion to the heating time for all the oils. There was a rapid increase in the PV andp-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h. Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a heating time of 8 h. It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.

Aqueous Enzymatic Extraction of Oil from Microwave-pretreated Jicaro Seeds

2019 ◽  
Vol 5 (1) ◽  
pp. 42-49
Author(s):  
Brenda Yesenia Nolasco Arroyo ◽  
Sandy Luz Ovando Chacón ◽  
Veymar Guadalupe Tacias-Pascacio ◽  
Guillermo Efrén Ovando Chacón ◽  
Cristina Ventura Canseco ◽  
...  
Keyword(s):  
Particle Size ◽  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Soxhlet Extraction ◽  
Oil Yield ◽  
Liquid Ratio ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Solid Liquid

Background: Jicaro seeds can be considered oilseeds due to their high content of lipids, which could be used. Aqueous Enzymatic Extraction (AEE) of oils is a safe, economical and ecological technique, with the disadvantage that oil yields are lower than conventional methods. The microwaves pre-treatment of the seeds has been applied to overcome this inconvenience. Therefore, the objective of this study was to investigate the aqueous enzymatic extraction of oil from Jicaro seed pretreated in a microwave (M-AEE) compared to Soxhlet extraction, in terms of oil yield and its quality. Methods: M-AEE was evaluated varying type of enzyme, extraction time, enzyme concentration, solid/liquid ratio and particle size, according to Fractional Factorial experimental design. The obtained oil was analyzed in terms of fatty acid content and antioxidant activities. The same analyses were performed in oil obtained by Soxhlet extraction for comparison. Results: All parameters investigated in this work had a positive effect on the extraction process. The highest oil yield of 69.71% was obtained with a particle size of 0.59 mm, 3% (w/w) of Viscozyme L, solid/ liquid ratio of 1:6, and 5 h. No differences were found in fatty acid content and antioxidant activity between the oil obtained by M-AEE and that obtained by SE. Conclusion: The properties of the oil were not different in the two extraction methods evaluated; however, M-AEE has the advantage of being environmentally friendly technique. Jicaro seed oil physicochemical properties were similar to edible oils, thus could be considered as a new option of edible vegetable oil.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

High trans fatty acid content in common Indian fast foods

2008 ◽  
Vol 38 (6) ◽  
pp. 564-569 ◽  
Author(s):  
Aachu Agrawal ◽  
Rajeev Gupta ◽  
Kanika Varma
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Fast Foods ◽  
Trans Fatty Acid Content

Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 109992
Author(s):  
Hoang Chinh Nguyen ◽  
Dat Phu Vuong ◽  
Ngoc Thanh Tam Nguyen ◽  
Nguyen Phuong Nguyen ◽  
Chia-Hung Su ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Seed Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

scholarly journals Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S17-S19 ◽  
Author(s):  
E. Abd El-Moneim Mahmoud ◽  
J. Dostálová ◽  
D. Lukešová ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Fish Muscle ◽  
Atlantic Mackerel ◽  
Fish Flesh ◽  
Heating Treatment ◽  
Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

Estradiol valerate-levonorgestrel therapy decreases 18:1 trans fatty acid content in plasma phospholipids

2000 ◽  
Vol 151 (1) ◽  
pp. 204
Author(s):  
M. Lilja ◽  
M. Salmi ◽  
T. Solakivi ◽  
K. Teisala ◽  
R. Punnonen ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Estradiol Valerate ◽  
Trans Fatty Acid Content ◽  
Plasma Phospholipids

Fatty acid composition of Costa Rican foods including trans fatty acid content

2007 ◽  
Vol 20 (3-4) ◽  
pp. 182-192 ◽  
Author(s):  
Ana Baylin ◽  
Xinia Siles ◽  
Amy Donovan-Palmer ◽  
Xinia Fernandez ◽  
Hannia Campos
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Costa Rican ◽  
Trans Fatty Acid Content
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