scholarly journals Quality and Safety of the Frying Oils used in Small or Medium-sized Food Enterprises in West Delhi, India

2021 ◽  
Vol 37 (3) ◽  
pp. 547-552
Author(s):  
Shalini Sehgal ◽  
Tanya L. Swer ◽  
Akshay Bhalla ◽  
N. Chandrakanth
Keyword(s):  
Fatty Acid Content ◽  
Oil Quality ◽  
Acid Value ◽  
Poor Quality ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Peroxide Values ◽  
Hydrogenated Fats ◽  
Cooking Practices

The present study investigates the cooking practices and oil used in small and medium sized street food vendors/ kiosks in the west zone of Delhi, India. A survey was conducted to collect information on vendor cooking practices and oil quality was analyzed using different physio-chemical parameters. The study revealed that the oil samples collected from the participating vendors displayed varied values of % FFA (free fatty acid) content (0.16±0.00 to 0.60±0.01), acid value (0.225±0.00 to 1.030±0.01), peroxide values (9.12±0.02 to 32.45±0.49) and iodine value (61.57±0.19 to 79.08±0.07) indicating poor quality of the oils used for the preparation of snacks. Study revealed that the majority of the vendors re-use oils and practice adulteration with hydrogenated fats which can significantly deteriorate the quality of oil and henceforth the health of the consumers.

scholarly journals A Review on the Quality of Palm Oil (Elaeis guineensis) Produced Locally in Imo State, Nigeria

2018 ◽  
Vol 4 ◽  
pp. 40-50 ◽  
Author(s):  
Enyoh Christian Ebere ◽  
Verla Andrew Wirnkor ◽  
Enyoh Emmanuel Chinedu ◽  
Verla Evelyn Ngozi
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Meta Analysis ◽  
Oil Quality ◽  
Acid Value ◽  
Poor Quality ◽  
Smoke Point ◽  
Imo State ◽  
Open Access Journals

Over 70 % inhabitants of Imo state pend on palm oil for their cooking, frying etc. The study reviews available data on palm oil quality produced locally in Imo state with a view of providing up-to-date information and identify research gaps that could have health consequences on consumers. Peer reviewed scientific articles were reviewed and a meta-analysis of four different scientific research databases, PubMed, Web of Science, Google Scholar and Directory for Open-Access Journals was conducted. The result showed that palm oil produced locally in Imo state has average of pH (4.73), acid value (28.3 mg/KOH), FFA (14.15 mg/KOH), smoke point (115°C), iodine value (1.68 wijj’s), saponification value (197.07 mgKOH/g), ester value (168.77), moisture content (0.44 %), density (0.89 g/ml), SG (0.91), peroxide value (17.75 mEq./kg), refractive index (1.46oBx) and viscocity (60.04 cps). Overall palm oil is highly degraded and of poor quality since major quality indicators are not within Nigerian Industrial Standard and Standard Organization of Nigeria. Also, there is a dearth of information/data available on quality of palm oil produced locally in Imo state especially on its microbial status. Food scientist should look in that direction to enhance proper understanding of the quality of palm oil.

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 Study on the Improvement of Essential Oil Quality and Its Repellent Activity of Betel Leaves Oil (Piper betle l.) from Indonesia

2018 ◽  
Vol 34 (6) ◽  
pp. 2913-2926 ◽  
Author(s):  
Dante Alighiri ◽  
Edy Cahyono ◽  
Willy Tirza Eden ◽  
Ersanghono Kusuma ◽  
Kasmadi Imam Supardi
Keyword(s):  
Citric Acid ◽  
Essential Oil ◽  
Sodium Carbonate ◽  
Iron Content ◽  
Oil Quality ◽  
Acid Value ◽  
Piper Betle ◽  
Significant Difference ◽  
Main Component

The study to improve the quality of Indonesia betel leaves oil is done by treatment of citric acid and sodium carbonate. The treatment showed that the iron content and acid value were reduced optimally in the addition of 5% (w/w) citric acid (12 hours, 50oC) and 5% (w/w) sodium carbonate (9 hours, 50oC) yielded 0.45 mg/L of iron content and 1.00 mg/g of acid value, respectively. The main component of Indonesia betel leaves oil are 4-allyl phenylacetate. The descriptive sensory analysis showed that there were differences between betel leaves oil from Bogor compared with Boyolali and Makassar. There is a significant difference that the content of betel leaves oil from Bogor contains an isoeugenol compound of 20.71% while, Boyolali and Makassar contain eugenol of 17.02 and 19.21%, respectively. The study of the insect repellency indicated that Indonesia betel leaves oil potentially used as mosquito of Aedes aegypti repellent.

scholarly journals Peningkatan Kualitas Minyak Nilam (Pogostemon Cablin Benth) menggunakan Kombinasi Metode Fermentasi, Delignifikasi dan Destilasi

2017 ◽  
pp. 116-121 ◽  
Author(s):  
Salih Muharam ◽  
Lela Mukmilah Yuningsih ◽  
Iim Sulaeman Rohana
Keyword(s):  
Water Content ◽  
Oil Quality ◽  
High Water ◽  
Poor Quality ◽  
Acid Number ◽  
High Water Content ◽  
Pogostemon Cablin ◽  
Combination Of Methods ◽  
Small Capacity

Penyulingan minyak nilam tradisional dilakukan dalam kapasitas kecil dan menggunakanmetode penyulingan sederhanaberdasarkan pada perbedaan titik didih yang jauh atau salah satu komponen bersifat volatil. Proses ini menghasilkan kualitas minyak nilam kurang baik seperti bilangan asam lebih dari 8, minyak berwarna gelap, patchouli alkohol kurang dari 30%, dan kadarair tinggi.Pada penelitian ini telah dilakukan penyulingan minyak dari tanaman nilammenggunakan kombinasi metode yaitu fermentasi-delignifikasi, destilasi dan pemurnian untuk meningkatkan kualitas minyak nilam. Hasil penelitian ini menunjukan bahwa kombinasi proses fermentasi-delignifikasi-destilasi-adsorpsi menghasilkan kualitas minyak nilam yang lebih baik dengan kualitas bilangan asam, kandungan patchouli alkohol,  kadar air dan bobot jenis berturut-turut adalah 7.48, 35.60%, 0.56%,0.0957. The traditional distillationof patchouli oil conducted in small capacity and using a simple distillation method based on differences of wide a boiling point or one component is volatile. This process results a poor quality of patchouli oils such as the acid numbers is more than 8, dark-colored oils, patchouli alcohols contentis less than 30%, and high water content. In this research has been done oil distillation from patchouli plants using a combination of methods i.e. fermentation-delignification, distillation and purification to improve of patchouli oil quality. The results show that the combination of the fermentation-delignification-distillation-adsorptionis better in quality of patchouli oil with the acid number, patchouli alcohol content, water content and density were 7.48, 35.60%, 0.56%, and 0.0957 respectively.

scholarly journals THE STUDY OF THE PHYSICAL AND CHEMICAL INDICATORS OF THE QUALITY OF DRINKING WATER OF THE CITY OF TYUMEN

2018 ◽  
pp. 106-109
Author(s):  
A. V. Dvoinikova ◽  
I. A. Yagovtseva
Keyword(s):  
Drinking Water ◽  
Tap Water ◽  
Poor Quality ◽  
Industrial Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Water Disposal ◽  
Physical And Chemical ◽  
The City

Currently, the hydrosphere is facing serious anthropogenic impact which prevents water from self-purification. The imperfection of technological processes, outdated water disposal communi-cations, inadequate amounts of chemicals for water treatment are the main problems of poor quality of drinking water. In the laboratory of ecological and industrial safety of Industrial University of Tyumen physical and chemical parameters of tap water in different areas of Tyumen have been studied and measures have been proposed to improve the quality of drinking water.

scholarly journals Impact of Waste and Industrial Effluent on Ground Water Quality Index in Rabigh Area, Makkah Region, Kingdom of Saudi Arabia

2021 ◽  
Vol 33 (10) ◽  
pp. 2503-2508
Author(s):  
Rawan H. Alansari ◽  
Rawan N. Alrajhi ◽  
Rana A. Alghamdi
Keyword(s):  
Water Quality ◽  
Saudi Arabia ◽  
Ground Water ◽  
Water Quality Index ◽  
Quality Index ◽  
Poor Quality ◽  
Chemical Parameters ◽  
E Coli ◽  
Drinking Purpose

The quality of surface water and groundwater has deteriorated as a result of increased industrialization, urbanization and agricultural practices during the last few decades. Contaminated groundwater can cause major health problems in humans, such as typhoid and other infections. Similar in the case of Rabigh Governorate, the groundwater is one of the main sources of water for domestic and agriculture purposes in its villages situated in western Saudi Arabia. Many factories have been established in Rabigh region in recent years and day to day input of numerous untreated/partially treated water resulting in major environmental problems, one of which is the low quality of groundwater causing serious environmental and health issues. The presented study discusses the ground water as the main available and usable source in extremely climatic condition of arid area of Saudi Arabia. The article proceeds with the brief introduction of ground water, its contamination sources and health hazards. For this, 13 water samples were from the randomly selected wells in Rabigh Governorate for quality examine. Water quality index analysis was conducted, which is a useful technique for fast assessment of the quality of any water resource. Various physical and chemical parameters of water quality index such as pH, temperature, conductivity, turbidity, total dissolved solids (TDS), total suspended solids (TSS), total solids (TS), dissolved oxygen (DO), arsenic and E. coli are measured and analyzed. The values of all groundwater samples are compared with the standard WHO permissible values. The water quality of the wells were classified into “good, poor, very poor and unsuitable for drinking” based on physico-chemical parameters. According to the observed study, water quality range (WQR) for 5 samples (38% of the samples) are of poor quality, 3 samples (23%) are recorded with a very poor quality and 5 samples (38%) are not suitable for drinking purpose due to presence of high conductivity and TDS values. After taking into consideration the presence of E. coli in 31% of the samples (n = 4), about 62% of the samples (n = 8) are not suitable for drinking purpose, only 23% (n = 3) samples are of poor quality and 15% (n = 2) are very poor quality. The findings reveal a decrease in water quality (unsuitable for drinking purpose) in 8 out of 13 collected samples. It is believed that waste and industrial activities have an impact on groundwater quality in the study area, however, a nationwide investigation should be conducted to validate this finding.

scholarly journals Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage

2014 ◽  
Vol 30 (4) ◽  
pp. 705-715
Author(s):  
N. Stanisic ◽  
N. Parunovic ◽  
M. Petrovic ◽  
C. Radovic ◽  
S. Lilic ◽  
...  
Keyword(s):  
Ph Value ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Thiobarbituric Acid Value ◽  
Physico Chemical ◽  
Dry Fermented Sausage

The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.

scholarly journals Physicochemical Characteristics of Pennar River, A Fresh Water Wetland in Kerala, India

2010 ◽  
Vol 7 (4) ◽  
pp. 1266-1273 ◽  
Author(s):  
P. V. Joseph ◽  
Claramma Jacob
Keyword(s):  
Fresh Water ◽  
Large Scale ◽  
Suspended Solids ◽  
Oxygen Demand ◽  
Physicochemical Characteristics ◽  
Poor Quality ◽  
Physical Parameters ◽  
Chemical Parameters ◽  
Chloride Salinity

Some physicochemical characteristics of a fresh water wetland were investigated. The analysis was carried out for a period of two years. Physical parameters such as colour, odour, temperature, electrical conductivity (EC) total suspended solids (TSS) total dissolved substances (TDS), total solids (TS), turbidity and chemical parameters such as pH, alkalinity, hardness, dissolved oxygen (DO), biochemical oxygen demand (BOD), chemical oxygen demand (COD), chloride, salinity, flouride, phosphate & nitrate were examined. Results of the study indicated that water in Pennar river is highly contaminated and not safe for drinking. Uncontrolled use of chemical fertilizers and pesticides, unscrupulous dumping of domestic wastes are the major causes of deterioration of water. Poor quality of drinking water was recorded as the major risk factor for the large-scale water-borne diseases in the area.

scholarly journals EFEKTIFITAS PENAMBAHAN SERBUK KUNYIT TERHADAP BILANGAN PEROKSIDA DAN BILANGAN ASAM MINYAK GORENG BEKAS PAKAI

2018 ◽  
Vol 2 (1) ◽  
pp. 84-92
Author(s):  
Siti Mardiyah
Keyword(s):  
Free Radicals ◽  
Statistical Analysis ◽  
Free Radical ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Acid Value ◽  
Acid Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
The One

Used cooking oil is leftover cooking oil from food frying processes that have been used repeatedly. This resulted in increased high free radical and fatty acid content which can be harmful to health. One attempt to reduce oil damage is with the addition of antioxidants. Curcumin is an antioxidant contained in turmeric. Curcumin is an antioxidant phenol which have many double bonds that can capture free radicals, which can slow down the increase in the peroxide and acid number of used cooking oil. The purpose of this study was to determine the effect of turmeric powder on levels of acid number. This type of research is experimental by the number of samples in each treatment and as many as 16 samples. Formulation of the problem of this study is whether there is the effect of turmeric powder on levels of acid value on used cooking oil. The examination results on the levels of acid number of used cooking oil shows the average levels of the acid number of used cooking oil which without the provision of turmeric powder is as high as 0,641, while the one with the provision of turmeric powder is as high as 0,349. Statistical analysis by t test showed the effect of turmeric powder on levels of acid value on used cooking oil with value of p (sig) = 0.000 which is less than 0.05. Therefore, the turmeric powder can inhibit the decrease of acid number on used cooking oil so that the oil quality is maintained.

scholarly journals Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar

2019 ◽  
Vol 11 (2) ◽  
pp. 202-209
Author(s):  
Valerija Majeić Germek ◽  
Mihaela Benček ◽  
Bojana Lukić ◽  
Dalibor Bbroznić ◽  
Olivera Koprivnjak
Keyword(s):  
Bioactive Compounds ◽  
Rapeseed Oil ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Total Phenols ◽  
Olive Leaves

Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was investigated, as well as the effect of degree of leaf fragmentation (whole, cut, ground) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. In oils obtained by maceration, changes of total phenolic compounds and total chlorophylls were determined spectrophotometrically. The effect of these oil preparation procedures on oil quality indicators was also investigated through free fatty acid content and spectrophotometric indices. The content of total phenols and chlorophylls increased in oils obtained by maceration of fresh and steam blanched olive leaves, and were in statistically significant correlation with leaf fragmentation degree. The highest content of total phenols was achieved in oils with whole fresh leaves (220.4 mg/kg) after seven days of maceration while the chlorophylls transfer to oils was the most efficient when ground steam blanched leaves were macerated for 28 days (79.10 mg/kg). Maceration of olive leaves slightly deteriorated the quality of refined rapeseed oil, equally in oils with fresh and steam blanched olive leaves. This simple preparation procedure can be efficiently used for enrichment of refined oils with natural antioxidants.

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