scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

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

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.

Physico-chemical and phytochemical evaluation of Aloe acutissima leaves

2016 ◽  
Vol 5 (06) ◽  
pp. 4633
Author(s):  
Abdul Nasar S.* ◽  
Narasegowda P. N.
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Free Fatty Acids ◽  
Ascorbic Acid Content ◽  
Phytochemical Analysis ◽  
Chemical Parameters ◽  
Standard Methods ◽  
Physico Chemical ◽  
The Family ◽  
Leaf Powder

Aloe acutissima is a fast growing shrub belonging to the family Xanthorrhoeaceae. This plant is a point of concern as it has profound importance in the field of pharmacology. The secondary metabolites obtained from this plant viz., alkaloids, flavonoids, steroids, quinines, glycosides, tannins, saponins, terpenoids, phenols, proteins, oils and free fatty acids serves as a medicinal tool to mankind. The study comprises of physico-chemical and phytochemical evaluation of leaves of Aloe acutissima by using standard methods. Physico-chemical parameters such as percentage of loss on drying (LOD), ash values, extractive values were determined. Phytochemical evaluation was carried out to detect the presence of alkaloids, carbohydrates, tannins, saponins, flavonoids, quinines, glycosides, terpenoids, phenols, couramins, acids, proteins, oils and free fatty acids in different extracts of Aloe acutissima leaf powder. Estimation of Phenols, Tannin, flavonoids, Alkaloids, steroids and ascorbic acid content of Aloe acutissima leaves were also carried out. Thus the present study revealing the physico-chemical data and phytochemical analysis of leaves of Aloe acutissima is useful for further studies of pharmacological parameters which is helpful for the future at large. 

scholarly journals Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

2015 ◽  
Vol 18 (3) ◽  
Author(s):  
Rodiah Nurbaya Sari ◽  
Bagus Sediadi Bandol Utomo ◽  
Jamal Basmal ◽  
Rinta Kusumawati
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Refining Process ◽  
Purification Method ◽  
The Third ◽  
Canning Industry ◽  
By Products

<p>Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry by<br />products. The fish oil should be refined first before using as omega-3 sources. This reasearch<br />obtained was purification of fish oil from lemuru canning industry by products at Bali using<br />variations purification method. The fisrt step was done by analysis of crude oil such of free fatty<br />acids value, peroxide value, and iodine value. Then after the purification process using variations<br />purification method, the refined fish oil was analyzed for same parametrs. The best refined fish<br />oil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The result<br />showed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows<br />24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,<br />the result showed that free fatty acids value, peroxide value, and iodine value became: the first<br />method 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17<br />meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 </p><p>g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Due<br />to the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope for<br />consumed fish oil was resulted from the third method. In the refined lemuru oil could be found of<br />EPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration<br />650,65 μg/mL..<br />Keywords: By products, fish oil, refining process, Sardinella lemuru</p>

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

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
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

Free fatty acids in human cerebrospinal fluid following subarachnoid hemorrhage and their potential role in vasospasm: a preliminary observation

2002 ◽  
Vol 97 (2) ◽  
pp. 272-279 ◽  
Author(s):  
Julie G. Pilitsis ◽  
William M. Coplin ◽  
Michael H. O'Regan ◽  
Jody M. Wellwood ◽  
Fernando G. Diaz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cerebrospinal Fluid ◽  
Linoleic Acid ◽  
Subarachnoid Hemorrhage ◽  
Palmitic Acid ◽  
Free Fatty Acids ◽  
Potential Role ◽  
The Other ◽  
Content Type ◽  
Fine Print

Object. The mechanisms leading to vasospasm following subarachnoid hemorrhage (SAH) remain unclear. Accumulation in cerebrospinal fluid (CSF) of free fatty acids (FFAs) may play a role in the development of vasospasm; however, in no previous study have concentrations of FFAs in CSF been examined after SAH. Methods. We collected samples of CSF from 20 patients with SAH (18 cases of aneurysmal SAH and two cases of spontaneous cryptogenic SAH) and used a high-performance liquid chromatography assay to determine the FFA concentrations in these samples. We then compared these findings with FFA concentrations in the CSF of control patients. All FFA concentrations measured 24 hours after SAH were significantly greater than control concentrations (p < 0.01 for palmitic acid and < 0.001 for all other FFAs). All measured FFAs remained elevated for the first 48 hours after SAH (p < 0.05 for linoleic acid, p < 0.01 for palmitic acid, and p < 0.001 for the other FFAs). After 7 days, a second elevation in all FFAs was observed (p < 0.05 for linoleic acid, p < 0.01 for palmitic acid, and p < 0.001 for the other FFAs). Samples of CSF collected within 48 hours after SAH from patients in whom angiography and clinical examination confirmed the development of vasospasm after SAH were found to have significantly higher concentrations of arachidonic, linoleic, and palmitic acids than samples collected from patients in whom vasospasm did not develop (p < 0.05). Conclusions. Following SAH, all FFAs are initially elevated. A secondary elevation occurs between 8 and 10 days after SAH. This study provides preliminary evidence of FFA elevation following SAH and of a potential role for FFAs in SAH-induced vasospasm. A prospective study is warranted to determine if CSF concentrations of FFAs are predictive of vasospasm.

scholarly journals COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Ali Aberoumand ◽  
Saeed Ziaei nejad ◽  
Frideh Baesi ◽  
Zahrah Kolyaee
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Free Fatty Acids ◽  
Fish Species ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Fish Fillet ◽  
Pampus Argenteus ◽  
Sparidentex Hasta

Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids)  contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently.  The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

scholarly journals Assessment of Quality of Shea Butter Sourced from Organic and Inorganic Fields

2019 ◽  
Vol 7 (12) ◽  
pp. 2042
Author(s):  
Musah B Bawah ◽  
A K Afoko ◽  
A K Quainoo ◽  
A F Chamisah ◽  
Abudu Ballu Duwiejuah ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Unsaponifiable Matter ◽  
Peroxide Value ◽  
International Markets ◽  
Shea Butter ◽  
Strong Positive Correlation ◽  
Randomized Design ◽  
Physical And Chemical

The objective of the study was to compare selected physical and chemical composition of shea butter processed from nut sourced from inorganic and organic fields. The treatments were O (shea butter processed from nut picked from organic fields) and N (shea butter processed from nuts picked from inorganic fields). These treatments were arranged in a Complete Randomized Design and were replicated four times in the laboratory for studies of free fatty acids (FFA), pH, peroxide value, insoluble impurities, unsaponifiable matter, and moisture content. The study revealed that organic shea butter had lower free fatty acids (FFA), lower moisture content, lower pH, less unsaponifiable matter, less insoluble impurities and lower peroxide value as compared to inorganic shea butter shea butter. The lower FFA value of organic shea butter indicates that it can be used for the cosmetic and pharmaceutical industry and for direct consumption. Hence higher chances that organic shea butter and attract premium prices in both local and international markets. The study also revealed that there was a positive relationship between; unsaponifiable matter and moisture content. Insoluble impurities had a very strong correlation with unsaponifiable matter and moisture content. A very strong positive correlation was observed between peroxide value and unsaponifiable matter, moisture content, and insoluble impurities. For good quality butter, nuts should be sourced from organic fields.

Fate of aflatoxins during almond oil processing

2020 ◽  
Author(s):  
Noreen E. Mahoney ◽  
Luisa W. Cheng ◽  
Jeffrey Palumbo
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Diatomaceous Earth ◽  
Oil Refining ◽  
Hexane Extraction ◽  
Almond Oil ◽  
Oil Processing ◽  
Aflatoxin Content ◽  
Fuller’S Earth

Almonds rejected as inedible are often used for production of almond oil. However, low-quality almonds are frequently contaminated with aflatoxins, and little is known regarding transfer of aflatoxins to almond oil during processing. In this study, oil was produced from reject almonds by hexane extraction. Of 19 almond samples that were naturally contaminated with aflatoxins, 17 oil samples contained measurable amounts of aflatoxins, and aflatoxin content of contaminated oil was correlated with aflatoxin content of the nuts. However, oil aflatoxin levels were not correlated with the oxidation level of the oil as measured by percent free fatty acids and peroxide value. Adsorbents used in oil refining were tested for their ability to remove aflatoxins from contaminated oil. Fuller’s earth and bentonite were the most effective, removing 96% and 86% of total aflatoxins from contaminated oil samples, respectively. Treatment with diatomaceous earth, in contrast, had no effect on aflatoxin levels in oil. These results show that oil refining steps using mineral clay adsorbents may also function to remove aflatoxins from contaminated oil.

Rancidity of Used Cooking Oil and Heavy Metal Analyses on Selected Street-Vended Foods

10.17158/224 ◽  
2012 ◽  
Vol 18 (1) ◽  
Author(s):  
Annabelle A. Callano
Keyword(s):  
Fatty Acids ◽  
Heavy Metal ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Heavy Metal Contamination ◽  
Prolonged Exposure ◽  
Oxidation Stability ◽  
Food Poisoning ◽  
Cooking Oil ◽  
Used Cooking Oil

Intake of unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer. Thus, it is imperative that safety issues on food adulteration and heavy metals contamination be evaluated for the benefits of the consuming public. Consequently, oxidation stability and heavy metal analyses on used cooking oil and four selected street-vended foods from three different sampling sites were done. Analyses of test parameters were performed using standard methods and procedures. Overall results of the analyses with three trials each showed that peroxide value, free fatty acids, cadmium (Cd) and lead (Pb) did not conform to the allowable levels set for the food products. The peroxide value was three to eight times higher than the limit of 10meq/kg since it ranges from 33.33 - 86.67meq/kg whereas Cd and Pb showed concentration of 0.60 – 1.57 ppm and 30.00-35.00 ppm, respectively. On the other hand, percent free fatty acids (%FFA) ranges from 0.72 to 0.93% on used cooking oil while selected street-vended foods FFA status were recorded at the range of 1.49 to 2.92%. The results clearly indicate oxidative rancidity due to repetitive use of cooking oil and heavy metal contamination on the test samples which were found to be significantly higher than the maximum limits. This could mean that prolonged exposure to these street vended foods is detrimental to human health. The high level of POV, Cd and Pb of these products can significantly pose food poisoning, foodborne disease, neurotoxicity and even cancer.

The response of dairy cows given high levels of molasses to dietary levels of fermentable metabolisable energy

1994 ◽  
Vol 1994 ◽  
pp. 39-39
Author(s):  
T. Yan ◽  
D.J. Roberts
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Dairy Cows ◽  
Crude Protein ◽  
Energy Requirement ◽  
Current Experiment ◽  
Negative Effects ◽  
Feed Ingredient ◽  
Metabolisable Energy ◽  
Crude Protein Level

Unprotected tallow is used as a feed ingredient to meet the energy requirement of high milking dairy cows, but its hydrolysed free fatty acids in the rumen can inhibit microbial activity and dietary fibre digestion. However, the negative effects of the tallow could be minimized when high levels of molasses are also fed since feeding molasses could shorten the retention time of the hydrolysed free fatty acids in the rumen. In addition, molasses contains a large proportion of non-structural carbohydrates (sugars) which have fast fermentation rates in the rumen. When a diet is formulated to have a low fermentable metabolisable energy (FME) concentration, supplementing with a high molasses level may partially make up the deficiency of the energy requirement of the microorganisms in the rumen of dairy cows. Previous experiments have showed that molasses could be fed to dairy cows up to 312 g/kg DM without adverse effect (Yan and Roberts, 1992) and a crude protein level at 160 g/kg DM in the diet containing 310 g/kg DM of molasses was satisfactory for feed intake and milk production of dairy cows (Yan and Roberts, 1993). The current experiment was subsequently undertaken to investigate the response of dairy cows given high levels of molasses to dietary levels of FME produced by altering unprotected tallow concentrations in diets.

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