scholarly journals Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Yonnas Adugna Negash ◽  
Dagnachew Eyachew Amare ◽  
Bikes Destaw Bitew ◽  
Henok Dagne
Keyword(s):  
Vegetable Oils ◽  
Edible Oils ◽  
Acid Value ◽  
Quality Parameters ◽  
Northwest Ethiopia ◽  
Oxidation Products ◽  
Cross Sectional ◽  
Quality Deterioration ◽  
Niger Seed

Abstract Objective Edible vegetable oils are prone to quality deterioration through oxidation and microbial degradation resulting in nutritional loss and off-flavors. Quality deterioration may contribute in the formation of oxidation products that are reactive and toxic, which ultimately pose health risks including cancer and inflammation. The objective of this study was to assess quality of both imported and locally made edible vegetable oils accessed in Gondar City, Ethiopia. Cross-sectional study design was used to collect 60 samples randomly; 30 from locally made (Niger seed at market 14, Niger seed at production center 11, sunflower at the market 5) and 30 from imported palm oil brands (Avena 11, Hayat 4, Jersey 5 and Chef 10). Results The mean value for: moisture content (%) (0.333 ± 0.08 while 0.089 ± 0.11), specific-gravity (0.823 ± 0.14 and 0.807 ± 0.115), peroxide value (15.09 ± 1.61 and 7.05 ± 0.102 mill-equivalents of oxygen/kg), acid value (2.43 ± 0.9 and 0.98 ± 0.23 mg KOH/g oil) and iodine value (115.63 ± 6.77 and 21.8 ± 3.4 g I2/100 g oil) for local and imported edible oils, respectively. The results highlight that all rancidity quality parameters of the locally made oil samples were not within the joint WHO/FAO standards whilst the imported oils showed a greater fatty acid saturation.

scholarly journals The study of life quality parameters in children and adolescents with HIV associated tuberculosis

2020 ◽  
Vol 98 (9) ◽  
pp. 14-17
Author(s):  
D. N. Аdzhablaeva
Keyword(s):  
Hiv Infection ◽  
Children And Adolescents ◽  
Life Quality ◽  
Quality Parameters ◽  
Hiv Status ◽  
Cross Sectional ◽  
Quality Of Life Inventory ◽  
Life Inventory ◽  
Hiv Negative

The objective of the study: to perform comparative assessment of life quality (LQ) associated with health of children and adolescents suffering from tuberculosis, both HIV negative and HIV positive.Subjects and methods. In 2017-2019, the cross-sectional epidemiological study was conducted in Pediatric Department of Samarkand Regional TB Dispensary, the study was aimed to assess life quality associated with health in 70 children and adolescents at the age from 5 to 18 years old. 35 of them had tuberculosis and HIV infection (TB/HIV Group), 35 had tuberculosis and negative HIV status. Pediatric Quality of Life Inventory – PedsQL was used to assess the life quality.Conclusion. The combination of HIV infection and tuberculosis has a more pronounced effect on the physical and mental functioning of patients and worsens the life quality of children and adolescents to a greater extent than tuberculosis. 

scholarly journals Major depressive disorder and its association with adherence to antiretroviral therapy and quality of life: cross-sectional survey of people living with HIV/AIDS in Northwest Ethiopia

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Biksegn Asrat ◽  
Crick Lund ◽  
Fentie Ambaw ◽  
Emily Claire Garman ◽  
Marguerite Schneider
Keyword(s):  
Quality Of Life ◽  
Major Depression ◽  
Functional Disability ◽  
Northwest Ethiopia ◽  
People Living With Hiv ◽  
Clinical Factors ◽  
Major Depressive ◽  
Cross Sectional ◽  
Living With Hiv

Abstract Background Major depression is believed to affect treatment adherence and overall quality of life (QoL) of people living with HIV/AIDS (PLWHA). Comorbid major depression contributes to a two-fold higher risk of mortality among PLWHA. Understanding the relationships of major depression, adherence to antiretroviral therapy (ART) and QoL is important to identify areas for intervention. The aim of this study is to examine relationship of major depressive disorder (MDD) and adherence to ART with QoL, and to investigate socio-demographic and clinical factors associated with MDD, adherence and QoL among PLWHA in Northwest Ethiopia. Method A cross-sectional study was conducted in the ART clinic of Felege-Hiwot referral hospital in Northwest Ethiopia from July to October 2019. Adult PLWHA were selected using a systematic random sampling technique. Data were collected using interview administered questionnaires and chart reviews. Mini International Neuropsychiatric Interview and WHOQOL-HIV-BREF-Eth instruments were used to measure MDD and QoL respectively. Adherence to ART was assessed using pill count data from patients’ adherence monitoring chart. Univariate and multivariate Poisson regressions were used to assess associations of socio-demographic and clinical factors with MDD and adherence to ART. A multivariate linear regression was used to examine the associations of both MDD and adherence with overall QoL. Result Of the total of 393 invited participants, 391 (99.5%) completed the interviews. MDD was negatively associated with overall QoL: participants with MDD had a lower QoL score of 0.17 points compared to those with no MDD. MDD was associated with reduced adherence to ART when functional disability was controlled (RR = 1.43; 95%CI = 1.05, 1.96; p = 0.025). However, there was no statistical association between adherence to ART and overall QoL. Functional disability was associated with both MDD (RR = 5.07; 95%CI = 3.27,7.86; p < 0.001) and overall QoL (β = 0.29; 95%CI = 0.21,0.36; p < 0.001). Conclusion The relationship between MDD and QoL indicates the need for feasible, acceptable and evidence-based mental health interventions to reduce depression and improve overall QoL of PLWHA. We recommend future studies investigate causal relationships of MDD, adherence to ART and QoL of PLWHA to better understand priority areas for intervention.

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

scholarly journals Quality of Vision after Deep Anterior Lamellar Keratoplasty (Fluid Dissection) Compared to Penetrating Keratoplasty for the Treatment of Keratoconus

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Islam Mahmoud Hamdi ◽  
Momen Mahmoud Hamdi
Keyword(s):  
Penetrating Keratoplasty ◽  
Complete Removal ◽  
Quality Parameters ◽  
Optical Quality ◽  
Lamellar Keratoplasty ◽  
Deep Anterior Lamellar Keratoplasty ◽  
Modulation Transfer ◽  
Cross Sectional ◽  
Anterior Lamellar Keratoplasty

Purpose. To compare the visual quality of patients with keratoconus who underwent penetrating keratoplasty (PKP) or deep anterior lamellar keratoplasty (DALK) with fluid dissection. Design. Cross-sectional, observational study. Methods. Twelve eyes that underwent PKP (PKP group) were compared to 24 eyes that underwent DALK (DALK group) after complete removal of sutures and stability of refraction. Visual, refractive, corneal topographic, corneal aberrometry, and ocular aberrometry parameters were compared for both groups. The χ2 and Mann–Whitney U tests were used for comparisons as appropriate. P<0.05 was considered statistically significant. Results. Uncorrected and best spectacle-corrected visual acuity (UCVA and BSCVA, resp.), mean refractive spherical equivalent and mean refractive cylinder (MRSE and MRC, resp.), root mean square of the 3 mm and 5 mm OPD Scan (NIDEK Co. Ltd., Gamagori, Japan), steep and flat meridians (SimK1 and SimK2, resp.), and the difference (corneal cylinder) were not statistically significantly different between groups (P>0.05, all comparisons). All aberrations, point spread functions (PSF), and the modulation transfer function (MTF) were not statistically different between groups (P>0.05). Conclusion. For our small study, the postoperative PKP and DALK with fluid dissection patient groups had vision/optical quality parameters that were not statistically different. This may indicate that DALK with fluid dissection can replace PKP for keratoconus without compromising vision quality.

scholarly journals Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Samira Saffar Taluri ◽  
Seid Mahdi Jafari ◽  
Akbar Bahrami
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Acid Value ◽  
Poor Quality ◽  
Quality Parameters ◽  
Time Intervals ◽  
Different Temperatures ◽  
Negative Effect ◽  
Freezing Condition

AbstractChilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general trend for comparing the quality parameters of extracted oils from olives kept at different temperatures was −18 > 5 > 20 °C. No significant negative effect (P < 0.05) was found for the samples kept at −18 °C, compared to 5 °C. Also, the geographical source of olive had a statistically significant influence (P < 0.05) on the quality of olive oil.

scholarly journals Quality changes in oil marinades used for flavoring of meat

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Adam Wie˛k ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Renata Pietrzak-Fiećko ◽  
Janusz Pomianowski
Keyword(s):  
Peroxide Value ◽  
Control Sample ◽  
Acid Value ◽  
Oxidation Products ◽  
Common Element ◽  
Secondary Oxidation ◽  
Physicochemical Changes ◽  
Refrigeration Storage

AbstractMeat semi-finished products that are portioned or not, meat with the addition of a different composition of spices and oil are a common element of the commercial offer in the convenient ready to cook food segment. During the refrigeration storage in this complex system of meat, oil and spices, there is a number of physicochemical changes, including hydrolytic and oxidative changes of the oil(1). The products of these reactions become integral components of the meat subjected to heat treatment. As a result of heating, secondary oxidation products of lipids may be formed which constitute a serious health risk(2). The study was aimed at determination of the effect of spices containing antioxidants and sulfur-organic compounds on hydrolytic and oxidative changes in the oil that formed the base of the marinade in which meat was kept. Pork neck was minced and formed into burgers (250 g), rapeseed oil (120 g) and spices (5 g) were used. Four research groups were analyzed meat / oil / spices system with rosemary, oregano, garlic or onion. Oil samples were collected on the third, fifth and eighth day of refrigerated storage. The control sample was the oil from the meat / oil system only. The quality of the oil was evaluated on the basis of the acid value, peroxide value and TBARS index. In the oil with onion, garlic, rosemary and oregano the hydrolytic changes on the 8th day of storage were significantly lower compared to the control. On the basis of the average peroxide value in oil marinades with the addition of rosemary and oregano, significantly lower values of this indicator were found when using rosemary (3.61 meq O2/kg) in comparison with oregano (6.01 meq O2/kg). The average of TBARS index in marinade with onions and garlic was lower by 31% and 48%, respectively. Also the use of rosemary and oregano was effective in blocking the formation of secondary oxidation products (rosemary even three times higher than that of oregano).

scholarly journals The potential biodiesel production from Cerbera odollam oil (Bintaro) in Aceh

2018 ◽  
Vol 159 ◽  
pp. 01049 ◽  
Author(s):  
Khairil ◽  
Aulia Rizki ◽  
Iskandar ◽  
Jalaluddin ◽  
A.S. Silitonga ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Edible Oils ◽  
Methyl Esters ◽  
Oxidation Stability ◽  
Acid Catalyst ◽  
Acid Value ◽  
Biodiesel Production ◽  
Alkaline Catalyst ◽  
Heating Value ◽  
Future Production

Biodiesel production from non-edible vegetable oils is an effective way to conquer the linked problems with edible oils such as food versus fuel and other environmental impacts. Cerbera odollam oil is one of these possible non-edible feed stocks for future biodiesel production. This study evaluated the potential biodiesel production from cerbera odollam. The seed was collected and extracted from Aceh, Indonesia. Moreover, biodiesel has been produced using degummed (H3PO4) and two step acid catalyst (HCl) and alkaline catalyst (KOH). The results of properties of the cerbera odollam methyl esters show that such as viscosity was about 847.9 mm2/s, density was 3.1578 kg/m3, flash point was 214.0°C, acid value was 0.4 mg KOH/g, oxidation stability was 6.35 h, FAME content was 97.77 % w/w and heating value was 40.49 MJ/kg. After analysing these properties, it has been found that there is a huge chance to produce biodiesel from this seed which complies with the limits of ASTM 6751 and EN 14214 specifications and therefore it can boost the future production of biodiesel from non-edible sources.

scholarly journals Effect of deep-fat frying on chemical properties of edible vegetable oils used by senegalese households

2014 ◽  
Vol 14 (66) ◽  
pp. 9418-9438
Author(s):  
A Diop ◽  
◽  
SO Sarr ◽  
S Ndao ◽  
M Cissé ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Frying Oil ◽  
Peanut Oil ◽  
Deep Fat Frying ◽  
Chemical Parameter ◽  
Polar Components

Deep -fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Frying process was applied to meat, fish and potatoes in Senegalese culinary conditions. Ten (10) oil samples, each of three different brands , were purchased from wholesalers and retailers in different neighborhoods of Dakar. The samples were subjected to frying at 220°C for 40 min and then oils were withdrawn in amber bottles samples of which were taken for analysis. Acid value, peroxide value and total polar components were used to evaluate the quality of these oils after initial determination of the iodine value and the moisture and volatile matter content . Acid value increased after 40 min of frying and values ranged from 0.62 to 1.08 mg/kg after frying fish, while those for meat and potatoes ranged from 0.39 to 0.73 and 0.37 to 0.51 mg/kg, respectively. Peroxide value increased slightly for peanut oil (A) and sharply for peanut oil (B) and sunflower oil (C). Frying fish led to high values of total polar components whereas those obtained after frying meat and potatoes during 40 min did not exceed 15.27% except for peanut oil (A). Therefore , frying affects chemical parameter values of edible vegetable oils, which increase at a level depending on the product to be fried. A sharp Total Polar components increase was obtained after frying fish using the three types of oil with values exceeding, sometimes, the maximum level set by the Codex Alimentarius Commission. This latter chemical parameter is considered a good indicator of overall quality of frying oil. Thus in Senegalese culinary practices where frying oil is often re - used in families with low -income, such a situation may lead to significant sanitary risks. In view of these results, investigations need to be extended to other types of oil marketed in Senegal.

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