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 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.

Quality evaluation and determination of heavy metal contents in palm oil

2020 ◽  
Vol 55 (4) ◽  
pp. 301-310
Author(s):  
MSH Khan ◽  
KMYK Sikdar ◽  
N Saqueeb ◽  
MH Hossain ◽  
F Ahmed ◽  
...  
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Acid Value ◽  
Cadmium Content ◽  
Saponification Value ◽  
Metal Contents ◽  
Standard Value ◽  
Day By Day

Palm oil is an edible vegetable oil, extracted from the fruit of the Elaeis guineensis which is used for frying foods in most of the restaurants and confectionaries as well as for cosmetic preparations in industries. As the quality of palm oil in Bangladesh is deteriorating day by day, ten brands (S-1 to S-10) of commercially available palm oils were collected from different local markets, their physicochemical properties were tested and compared with the standard parameters stated by Bangladesh Standards and Testing Institution (BSTI). Results revealed that the acid value, free fatty acid value and relative density of all the palm oils (S-1 to S-10) were within the range of BSTI standard. However, the saponification value, peroxide value, iodine value, insoluble impurities and moisture content were much higher than the ranges of BSTI standard in all the samples. Moreover, lead content was higher than the standard value (>0.1 ppm) in brands S-1, S-4 and S-10. In addition, Copper and Iron contents were higher than the BSTI standards (0.1 and 1.5 ppm) in all the tested samples, whereas Cadmium content was below than the standard level (1.0 ppm). Bangladesh J. Sci. Ind. Res.55(4), 301-310, 2020

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 An Association Rule Analysis of Combined Acupoints for the Treatment of Patients with Dry Eye Disease

2020 ◽  
pp. 1-8
Author(s):  
Ya-Hsuan Lin ◽  
Hsein-Chang Wu ◽  
Po-Chun Hsieh ◽  
I-Shiang Tzeng ◽  
Shu-Ya Wu ◽  
...  
Keyword(s):  
Dry Eye ◽  
Association Rule ◽  
Binary Data ◽  
Meta Analysis ◽  
Poor Quality ◽  
Dry Eye Disease ◽  
Eye Disease ◽  
Film Instability ◽  
Breakup Time

<b><i>Background:</i></b> Dry eye disease (DED) has a higher incidence in old age and is seen predominantly in females worldwide. Neurosensory abnormalities, ocular surface inflammation and damage, film instability, and hyperosmolarity are major and proven pathologies responsible for a poor quality of life. Tear breakup time and Schirmer’s I test are predominantly used for the evaluation of primary outcomes in patients undergoing conventional treatment. A previous meta-analysis of some relevant studies proved that combination of acupoints could be more effective than single acupoint treatment. <b><i>Objectives:</i></b> The present study aimed to undertake association rule mining and examined the potential kernel acupoint combination in DED treatment constructed from the extracted randomized controlled trials (RCTs) based on a previous meta-analysis. <b><i>Methods:</i></b> We summarized 32 acupoints as binary data from the 12 eligible RCTs and analyzed them based on the Apriori algorithm. <b><i>Results:</i></b> TE23, BL2, ST2, ST1, EX-HN5, BL1, LI4, ST36, SP6, and KI3 were the 10 most frequently selected acupoints. The major associated rules in combination of acupoints were {TE23, LI4} ≥ {ST1} and {TE23, ST1} ≥ {LI4}, as inferred from 23 association rules. <b><i>Conclusions:</i></b> For acupuncture treatment of DED, combined TE23, LI4, and ST1 acupoints could be settled as the kernel of acupoint combination.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

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 Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 124
Author(s):  
Mohammad Saiful Nidzam ◽  
Md. Sohrab Hossain ◽  
Norli Ismail ◽  
Razam Abdul Latip ◽  
Muhammad Khalish Mohammad Ilias ◽  
...  
Keyword(s):  
Reaction Time ◽  
Phosphoric Acid ◽  
Palm Oil ◽  
Oil Quality ◽  
Experimental Conditions ◽  
Rbd Palm Oil ◽  
Degumming Process ◽  
Central Composite ◽  
Phosphoric Acid Concentration

The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid degumming process on the formation of GE and 3-MCDE and in the RBD palm oil was determined with varying the acid dose (0.03–0.06 wt%), temperature (70–100 °C), and reaction time (15–45 min). The experimental conditions of the acid degumming process were designed following the central composite design of experiments, and they were optimized using Response Surface Methodology (RSM) based on the minimal formation of GE and 3-MCDE in the RBD palm oil. The optimal experimental conditions of the acid degumming process were a reaction time of 30 min, phosphoric acid concentration of 0.06 wt%, and temperature of 90 °C. Under these experimental conditions, the minimal GE and 3-MCDE formation in RBD palm oil were determined to be 0.61 mg/kg and 0.59 mg/kg; respectively. Several analytical methods were employed to determine RBD palm oil quality, including color, phosphorus, free fatty acids (FFAs), peroxide values, and fatty acid properties. It was found that the phosphoric acid degumming of CPO effectively removed the phosphorus and hydroperoxide content without conceding the quality of palm oil.

scholarly journals Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

2016 ◽  
Vol 3 (2) ◽  
pp. 60 ◽  
Author(s):  
Godswill Ntsomboh Ntsefong ◽  
Hermine Ngalle-Bille ◽  
Walter Ajambang ◽  
Benoit Constant Likeng-Li-Ngue ◽  
Tabi-Mbi Kingsley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Saturated Fatty Acids ◽  
Oil Quality ◽  
Human Consumption ◽  
Oil Consumption ◽  
Oil Palm Industry ◽  
Environmentally Friendly Production

Palm oil from <em>Elaeis guineensis</em> Jacq. of the Arecaceae family is the main traditional cooking oil in most parts of tropical Africa. Oil palm cultivation requires large areas of land and the consumption of crude palm oil from it raises health concerns notably with regards to the incidence of cardiovascular disease and obesity. The industry has therefore been faced with two major controversies. Firstly, palm oil which contains about 50% saturated fatty acids is considered to be unhealthy for human consumption because its saturated fatty acids raise blood LDL cholesterol level and increase the risk of the above mentioned diseases. Secondly, due to its land intensive nature, the oil palm industry is linked to deforestation, climate change and socioeconomic instability. For these reasons, the oil palm industry has been at the forefront of environmental and reputational challenges. This paper briefly presents an overview of these controversies surrounding the oil palm industry, while highlighting the possible outlets for environmentally friendly production processes and improvement strategies for better oil quality.

scholarly journals The efficacy of Phaseolus vulgaris as a weight-loss supplement: a systematic review and meta-analysis of randomised clinical trials

2011 ◽  
Vol 106 (2) ◽  
pp. 196-202 ◽  
Author(s):  
Igho Onakpoya ◽  
Salsabil Aldaas ◽  
Rohini Terry ◽  
Edzard Ernst
Keyword(s):  
Systematic Review ◽  
Weight Loss ◽  
Clinical Trials ◽  
Meta Analysis ◽  
Poor Quality ◽  
Randomised Clinical Trials ◽  
Herbal Supplement ◽  
Significant Difference ◽  
Present Systematic Review

A variety of dietary supplements are presently available as slimming aids, but their efficacy has not been proven. One such slimming aid is the bean extract, Phaseolusvulgaris. The aim of the present systematic review is to evaluate the evidence for or against the efficacy of P. vulgaris. Electronic and non-electronic searches were conducted to identify relevant human randomised clinical trials (RCT). Hand searches of bibliographies were also conducted. No age, time or language restrictions were imposed. The eligibility of studies was determined by two reviewers independently, and the methodological quality of the included studies was assessed. We identified eleven eligible trials, and six were included. All the included RCT had serious methodological flaws. A meta-analysis revealed a statistically non-significant difference in weight loss between P. vulgaris and placebo groups (mean difference (MD) − 1·77 kg, 95 % CI − 3·33, 0·33). A further meta-analysis revealed a statistically significant reduction in body fat favouring P. vulgaris over placebo (MD − 1·86 kg, 95 % CI − 3·39, − 0·32). Heterogeneity was evident in both analyses. The poor quality of the included RCT prevents us from drawing any firm conclusions about the effects of P. vulgaris supplementation on body weight. Larger and more rigorous trials are needed to objectively assess the effects of this herbal supplement.

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