Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

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Alkali-catalyzed Transesterification of Hibiscus sabdariffa (Roselle) Seed Oil for Biodiesel Production

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1030215 ◽

2020 ◽

pp. 131-139

Author(s):

Eman H. Ahmed ◽

Azhari H. Nour ◽

Omer A. Omer Ishag ◽

Abdurahman H. Nour

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Seed Oil ◽

International Standards ◽

Biodiesel Production ◽

Energy Needs ◽

Proper Size ◽

Oil Density ◽

Astm D6751

The need of energy never comes to an end so; the challenge is to procure power source sufficient to offer for our energy needs. Besides, this energy source must be dependable, renewable, recurring and non-contributing to climate change. Aims: This study was aimed to produce biodiesel from Roselle seed oil and to investigate its quality. Methodology: The Roselle seeds were clean from dirt, milled to proper size and the oil was extracted using soxhlet with n-hexane as solvent. The extracted oil was subjected to physiochemical analysis tests and then transesterified using methanol and potassium hydroxide as catalyst; with ratio of oil to alcohol 1:8 at 65°C. The quality of produced biodiesel was investigated and compared to international standards. The fatty acid composition of the produced biodiesel was determined by GC-MS. Results: Based on the experimental results, the yellow with characteristic odor oil was obtained from the seeds had the following physicochemical properties: yield, 12.65%; refractive index (25°C), 1.467 m ; free fatty acids, 5.5%; saponification value, 252 mg KOH/g of oil; density, 0.915 g/mL and ester value, 241 mgKOH/g. Also the biodiesel yield achieved was 96%, with density, 0.80 g/mL; API, 44.63; Kinematics viscosity @ 40˚C, 0.742; Pour point, < -51˚C; and Micro Carbon Residual (MCR), 0.65%; which conformed to the range of ASTM D6751 and EN 14214 standard specifications. However, the GC-MS analysis result revealed that the biodiesel produced was methyl ester and free other undesired products such as linoleic acid (33%), elaidic acid (29%) and palmitic acid (17%) and other biomolecules. Conclusion: Based on the obtained results, Roselle seed oil had potential for biodiesel production due to its high contains of free fatty acids. Therefore, in the future, more investigations in alcohol: oil ratio and the concentration of catalyst may be warranted to increase the yield much more.

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Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends

Grasas y Aceites ◽

10.3989/gya.0463191 ◽

2020 ◽

Vol 71 (3) ◽

pp. 367

Author(s):

A. Al-Farga ◽

M. Baeshen ◽

F. M. Aqlan ◽

A. Siddeeg ◽

M. Afifi ◽

...

Keyword(s):

Fatty Acids ◽

Refractive Index ◽

Oxidative Stability ◽

Free Fatty Acids ◽

Iodine Value ◽

Peroxide Value ◽

Seed Oil ◽

Peanut Oil ◽

Oil Blends ◽

Saponification Value

This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in other food production systems. Alhydwan seed oil and peanut oil blended at proportions of 10:90, 20:80, 30:70, 40:60 and 50:50 (v/v) were evaluated according to their physicochemical properties, including refractive index, relative density, saponification value, peroxide value, iodine value, free fatty acids, oxidative stability index, and tocopherol contents using various standard and published methods. At room temperature, all of the oil blends were in the liquid state. The physicochemical profiles of the blended oils showed significant decreases (p < 0.05) in peroxide value (6.97–6.02 meq O2/kg oil), refractive index at 25 °C (1.462–1.446), free fatty acids (2.29–1.71%), and saponification value (186.44–183.77 mg KOH/g), and increases in iodine value and relative density at 25 °C (98.10–102.89 and 0.89–0.91, respectively), especially with an analhydwan seed oil to peanut oil ratio of 10:90. Among the fatty acids, oleic and linoleic acids were most abundant in the 50:50 and 10:90 alhydwan seed oil to peanut oil blends, respectively. Oxidative stability increased as the proportion of alhydwan oil increased. In terms of tocopherol contents (γ, δ, and α), γ-tocopherol had the highest values across all of the blended proportions, followed by δ-tocopherol. The overall acceptability was good for all blends. The incorporation of alhydwan seed oil into peanut oil resulted in inexpensive, high-quality blended oil that may be useful in health food products and pharmaceuticals without compromising sensory characteristics.

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Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

Current Analytical Chemistry ◽

10.2174/1573411016999200729111951 ◽

2020 ◽

Vol 16 ◽

Author(s):

Natasa P. Kalogiouri ◽

Natalia Manousi ◽

Erwin Rosenberg ◽

George A. Zachariadis ◽

Victoria F. Samanidou

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

High Performance ◽

Unsaturated Fatty Acids ◽

Nutritional Deficiencies ◽

Analytical Technique ◽

High Volatility ◽

Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

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

Journal of the Fisheries Research Board of Canada ◽

10.1139/f78-078 ◽

1978 ◽

Vol 35 (4) ◽

pp. 452-456 ◽

Cited By ~ 8

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

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Esterification of Free Fatty Acids in Zanthoxylum bungeanum Seed Oil for Biodiesel Production by Stannic Chloride

Journal of the American Oil Chemists Society ◽

10.1007/s11746-012-2067-1 ◽

2012 ◽

Vol 89 (9) ◽

pp. 1647-1653 ◽

Cited By ~ 4

Author(s):

Junhua Zhang ◽

Jianjun Liu ◽

Hunian Ma

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Seed Oil ◽

Biodiesel Production ◽

Stannic Chloride ◽

Zanthoxylum Bungeanum

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Composition of Lipids of Piqui (Caryocar coriaceum Wittm.) Seed and Pulp Oil

Zeitschrift für Naturforschung C ◽

10.1515/znc-1989-9-1006 ◽

1989 ◽

Vol 44 (9-10) ◽

pp. 739-742 ◽

Cited By ~ 5

Author(s):

Heidrun Dresen ◽

R. B. N. Prasad ◽

Paul-Gerhard Gülz

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Free Fatty Acids ◽

Molecular Species ◽

Lipid Composition ◽

Seed Oil ◽

Sterol Fraction

Abstract The lipid composition of Piqui (Caryocar coriaceum) seed oil and pulp oil was analyzed and found to contain triacylglycerols (95.1/95.3%) as major components followed by free fatty acids (1.7/1.6%), diacylglycerols (1.6/1.5%), squalene (0.3/0.3%) and monoacylglycerols (0.1/0.1%). Phospholipids were found only in seed oil (0.2%). They were identified as phosphatidylethanolamine and phosphatidylinositol. The sterol fraction (0.1/0.1%) contained stigmasterol and β-sito-sterol. In seed oil triacylglycerols the C-53 molecular species were dominated (52.8%) follow ed by C-55 (37.7%), C-57 (6.9%) and C-51 (2.6%) in minor quantities. In pulp oil triacylglycerols C-55 (51.7%) was predominant followed by C-53 (30.6%) and C-57 (17.7%). Palmitic (16:0) and oleic (18:1) acids were always the major fatty acids in both oils. In seed oil their quantities were nearly the same, whereas in pulp oil oleic acid was predominant. Composition of Lipids of Piqui (Caryocar coriaceum Wittm.)

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Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview

Nutrients ◽

10.3390/nu11071510 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1510 ◽

Cited By ~ 16

Author(s):

Katharina Miller ◽

Walter Feucht ◽

Markus Schmid

Keyword(s):

Mental Health ◽

Cardiovascular Disease ◽

Fatty Acids ◽

Phenolic Compounds ◽

Health Effects ◽

Bioactive Compounds ◽

Intervention Studies ◽

Protective Effects ◽

Human Intervention ◽

Potential Health

Strawberries and blueberries are two of the most commonly consumed berries. Berries, in general, are characterized by their highly nutritive compounds, including minerals, vitamins, fatty acids, and dietary fiber, as well as their high content and wide diversity of bioactive compounds, such as phenolic compounds and organic acids. These bioactive compounds have been associated with protective effects against chronic diseases, such as cardiovascular disease, cancer, Alzheimer’s and other disorders. In this paper 16 human intervention studies investigating the beneficial health effects of dietary strawberry or blueberry consumption on inflammation, cardiovascular disease or cognitive function and mental health are reviewed.

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