Effects of superheated steam processing on the physicochemical properties of sea rice bran

2021 ◽  
pp. 108201322110627
Author(s):  
Xiaohuang Cao ◽  
Md. Nahidul Islam ◽  
Xin Ning ◽  
Zhihui Luo ◽  
Lei Wang
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Rice Bran ◽  
Superheated Steam ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Steam Treatment ◽  
Food Ingredients ◽  
Aliphatic Acids ◽  
Steam Cooking

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography–mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218–204 mg/100 g and unsaturated fatty acids 830–781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120°C and 10-30 min could be suggested for suitable cooking sea rice bran.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil

2017 ◽  
Vol 9 (12) ◽  
pp. 352
Author(s):  
Bernardo M. Linhares ◽  
Ana Marcia D. C. Costa ◽  
Herliana D. F. Abreu ◽  
Ana Cristina G. Reis de Melo ◽  
Pedro R. E. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Profile ◽  
High Concentrations ◽  
Astrocaryum Aculeatum ◽  
Air Circulation ◽  
Acid Index

The species Astrocaryum aculeatum (Arecaceae) is known in the Brazilian Amazon as tucumã, whose fruit is much appreciated by the population of the region, where its pulp, oleaginous, is the most consumed. Thus, the aim of this work was to perform a profile of fatty acids by GC-FID and minerals by ICP-OES of the oil of the pulp of the tucumã (A. aculeatum), as well as their physicochemical properties by 1H NMR. The fruits were collected in Alto Alegre city, Roraima, Brazil. These were taken to the laboratory, sanitized and removing your pulp, submitted to the oven with air circulation at 50 °C for 72 h, the dried pulps were milled and sieved between 20-40 mesh. The pulp oil extraction was realized in Soxhlet with hexane for 6 hours (yield of 54.7%). Were identified a total of 10 fatty acids, of these 23.8% are saturated fatty acids and 76.2% are unsaturated fatty acids: palmitic acid (10.4%), stearic acid (4.9%), oleic acid (64.2%), linoleic acid (11%) and linolenic acid (1%). The physicochemical properties have a pulp oil acid index of 0.31 mg KOH g-1, saponification of 190.39 mg KOH g-1, iodine index of 85.97 mg g-1. Minerals such as in their available forms K (70.05 mg L-1) Na (30.30 mg L-1), Ca (20.13 mg L-1) and P (20.07 mg L-1) were observed in high concentrations. The Amazon tucumã is an oleaginous that deserves our attention because it is composed of essential fatty acids that are beneficial to the human health.

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

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 %).

scholarly journals Physicochemical properties of new peanut (Arachis hypogaea L.) varieties

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 19 ◽  
Author(s):  
Hamdy A. Zahran ◽  
Hesham Z. Tawfeuk
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Arachis Hypogaea ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dry Weight ◽  
Arachis Hypogaea L ◽  
Oil Characteristics ◽  
First Time

Peanuts (Arachis hypogaea L.) are one of the major oilseed crops of the world and are an important source of protein in many countries. In this study, some nutrients and characteristics of the seeds’ oil extracted from four peanut (Arachis hypogaea L.) varieties: Line 27r (Israel), Line 9 (Malawi), Line 4 (Brazil) and Line 18 (Israel) cultivated, for first time, in Upper Egypt were subjected to the comparative assessment with control NC variety (USA). Peanut seeds are a rich source of oil content (50.45 to 52.12 g 100 g−1 dry weight “DW”). The physicochemical properties of extracted oil were investigated in this study. The obtained data showed that the ratios of saturated fatty acids ranged from 14.24 to 17.23%, and the amounts of unsaturated fatty acids ranged from 82.77 to 85.76%. Significant variations (p ≤ 0.05) of oil content, saponification value, oleic/linoleic (O/L), and oil characteristics were found. Line 9 was found to be high in oil content, while Line 27r was said to have a high O/L ratio (3.22%) and proportion of unsaturated fatty acids (85.76%).

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

2020 ◽  
Author(s):  
Lijuan Wang ◽  
Libo Wang ◽  
Ju Qiu ◽  
Zaigui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipase Activity ◽  
Superheated Steam ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Common Buckwheat ◽  
Lipid Nutrition ◽  
Before And After ◽  
Steam Processing

Abstract Background: Buckwheat deteriorates easily during storage, resulting loss of nutrients, rancidity flavor and poor consumer acceptability. Superheated steam (SS) was used to inactivate lipase of common buckwheat grains in this study, in order to retard lipid hydrolytic rancidity and maintain lipid nutrition of common buckwheat.Methods: Buckwheat grains were treated with SS at 110-200°C, for 0-7 min and SS treatment parameters were optimized by moisture content and lipase activity. The changes in free fatty acid (FFA) and lipase activity of SS-treated and untreated buckwheat during 12 weeks storage at 4°C, 25°C and 50°C were determined. Meanwhile, the effects of SS treatment on fatty acid compositions and lipidomics profile of buckwheat before and after storage were also evaluated. Moreover, the associations of hydrolytic rancidity with lipase activity and lipidomics profile were analyzed.Results: SS processing at 170 °C for 5 min was proved to be an effective method for buckwheat stabilization. Better stabilities based on lower FFA accumulation and lipase activity were observed in SS-treated buckwheat samples during storage. Meanwhile, SS could suppress oxidation of unsaturated fatty acids (UFA) in buckwheat, significantly retard the increase of saturated fatty acids (SFA) and the decrease of polyunsaturated fatty acids (PUFA) during storage. Moreover, the lipidomics profile results indicated that SS processing could retard the increased hydrolysis and oxidation of sulfoquinovosyl diacylglycerol (SQDG), phosphatidylethanolamine (PE), phosphatidylserine (PS) and lysophosphatidic acid (LPA) during storage.Conclusion: Thus, SS processing could effectively inactivate lipase, suppress UFA oxidation, change glycerolipids (GLs) and glycerophospholipids (GPs) subclass metabolism, and consequently retard hydrolytic rancidity and lipid nutrition loss of buckwheat during storage. This work was first time to demonstrate the application of SS processing for the effective quality control of buckwheat during storage.

Effect of Boiling and Fermentation on Physicochemical Properties, Fatty Acid and Micronutrients Composition of Hibiscus sabdariffa (Roselle) Seeds

2019 ◽  
pp. 1-17
Author(s):  
Charles Nnanna Chukwu ◽  
Charity Uchechi Ogunka-Nnoka ◽  
Joyce Oronne Akaninwor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Level ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Hibiscus Sabdariffa ◽  
Randomized Design ◽  
Three Samples ◽  
Arachidonic Acids

Aim: To ascertain the effects of boiling and fermentation on the physicochemical properties, fatty acid, mineral and vitamin composition of Hibiscus sabdariffa (HS) seeds. Study Design: Completely randomized design Place and Duration of Study: Rivers and Anambra states, Nigeria, between February and September, 2018. Methodology: Two portions of 200 grams of HS seeds each were subjected to boiling and fermentation. The three samples were designated HSR, HSB and HSF for raw, boiled and fermented HS seeds respectively. Standard methods were used in determining the physicochemical properties and micronutrient composition, while fatty acid constituents were identified using a gas chromatography. Results: The acid, free fatty acid, peroxidase values and specific gravity were significantly increased (p<0.05), while iodine value was significantly reduced (p<0.05) after boiling and fermentation. Saponification value showed a mixed trend, while refractive index was not significantly (p>0.05) altered. Lauric (5.51–33.79%), palmitic (27.23–30.87%) and myristic (12.69–35.00%) acids were the predominant saturated fatty acids in HSR, HSB and HSF samples respectively. Oleic, linoleic, alpha-linolenic and arachidonic acids were the unsaturated fatty acids present in the samples. Boiling increased oleic acid level, while fermentation caused a drastic reduction (>90%) in its amount. Linoleic acid level improved up to 43% after fermentation. Magnesium, iron and sodium amounts significantly (p<0.05) reduced after boiling and fermentation, while zinc, calcium and molybdenum levels were significantly (p<0.05) improved after boiling. Na/K ratios for all the samples were greater than 0.60, while Ca/Mg values ranged between 0.82 and 3.46, below the recommended value (1.0). Vitamins B1, B3, B12 and D were significantly reduced (p<0.05) after boiling and fermentation, while fermentation significantly increased (p<0.05) vitamins B2, A, E and K levels. Conclusion: HS seeds were shown to possess good physicochemical properties that can enhance its utility in the industry. Boiling and fermentation maximized the usefulness of HS seeds as quality nutritional plant.

scholarly journals Physicochemical Properties, Lipid and Fatty Acid Profile of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Oil

2015 ◽  
pp. 11-22
Author(s):  
Elizabeth Quevedo ◽  
Laura Pham ◽  
Florinia Merca ◽  
Antonio Laurena
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Profile ◽  
Room Temperature ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Industrial Applications ◽  
Minor Amount

The seed oil of “batuan” [Garcinia binucao (Blco.) Choisy] fruit, an indigenous, lesser known, and with promising economic potential, was characterized to evaluate its quality and potential for product development. Using standard AOAC methods, thin layer chromatography and gas chromatography, the physicochemical properties, lipid and fatty acid profile were determined. Oil yield from “batuan” seeds was high. The extracted oil was yellowish white, soft solid at room temperature. Iodine value, acid value, and peroxide value of the seed oil were low while saponification value was high. Lipid presents in “batuan” seed oil is mostly triglycerides while diglycerides are in low amount. Unsaponifiable matter (<1.0%) was abundant in sterol, squalene and beta-carotene, and minor amount of Vit. A palmitate, and-tocopherols. Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the major fatty acids while arachidic, linoleic and linolenic acids constitute the minor components. “Batuan” seed oil contained more saturated fatty acids than the unsaturated fatty acids which could be responsible for its being a soft solid at room temperature. Results of this study show that “batuan” seed oil is of good quality and could be a potential source of valuable oil for food and other industrial applications.

scholarly journals Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 4 ◽  
Author(s):  
Nadia Segura ◽  
Iván Jachmanián
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Bran ◽  
Beef Tallow ◽  
Rice Bran Oil ◽  
Saturated Fatty Acids ◽  
Enzymatic Interesterification ◽  
Trans Fats ◽  
Food Ingredients ◽  
Zero Trans Fats

The aim of this study was to analyze in detail the changes produced by the enzymatic interesterification of BT/RBO blends (beef tallow/rice bran oil) at different proportions, as an alternative for production of trans free fats. It was observed that the increase in the oil content produced a range of the content of saturated fatty acids from 20 to 38% in the blend and a range of polyunsaturated fatty acids from 35 to 18%. In TAG composition, the SUU and SSS type (S: saturated fatty acid; U: unsaturated fatty acid) increased in concentration as a result of interesterification process and this effect was more noticeable when the blend was richer in oil, arriving at 19 and 4% respectively in 50:50 BT/RBO blend. These variations in composition greatly improved the plastic range of BT. The process studied produced new trans free fatty materials with improving suitability as food ingredients. Therefore, promising new materials were developed.

scholarly journals Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Fatemeh Malekian ◽  
Margarita Khachaturyan ◽  
Sebhatu Gebrelul ◽  
James F. Henson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Bran ◽  
Fixed Effects ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Activities ◽  
Saturated Fatty Acids ◽  
Cholesterol Concentration ◽  
Fixed Effects Model ◽  
Goat Meat

A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition,α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages(P<0.001). Saturated fatty acids concentration decreased linearly(P<0.01), while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages(P<0.05). The concentration ofα-tocopherol in sausages increased linearly in response to increasing rice bran percentages(P<0.01). Also, antioxidant activity increased linearly in sausages in response to added rice bran(P<0.01). The cholesterol concentration of sausages did not vary significantly in response to added rice bran.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

Sign in / Sign up

Export Citation Format

Share Document