scholarly journals Natural additives effects on some quality parameters of un-refined peanut oil

2012 ◽  
Vol 12 (54) ◽  
pp. 6715-6736
Author(s):  
R Akinoso ◽  
◽  
IU Ekaette ◽  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Free Fatty Acid ◽  
Vitamin K ◽  
Iodine Value ◽  
Peroxide Value ◽  
Beta Carotene ◽  
Sweet Pepper ◽  
Peanut Oil ◽  
Saponification Value

Edible oils are widely utilized in diets as a major source of fat and a heat transfer medium during frying . Improvement on nutritive value is a major concern in edible oil industry. Therefore, objectives of this work were to investigate the effects of sweet pepper ( Capsicum annuum ) and tomato fruit ( Lycopersicon esculentum. ) as additives on some physical and functional properties, nutritive values and stability of peanut ( Arachis hypogaea ) oil. Response surface methodology was employed to study effect of natural additives on peanut oil. The variables were additives ratio (5:0, 3:2, 2.5:2.5, 2:3, 0:5) of sweet pepper: tomato and incubation time (1, 1.5, 2.5, 4, 6 hrs). While the responses were oil iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, beta- carotene, vitamin E and vitamin K. The calculated means for iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, β -carotene, vitamin E and vitamin K were 105.39 ± 10.38 Wijs, 9.89 ± 2.81 m Eq kg -1 , 2.4 ± 1.13%, 166.1 ± 20.53 mgKOH/g, 0.16 ± 0.2 A, 0.02 ± 0.00 Nsm -2 , 788.3 ± 69.50 μg/100g, 12.7 ± 0.87μg/100g and 7.8 ± 0.59 μg/100g , respectively. Coefficient of determination (R 2 ) of models for iodine value, peroxide value, free fatty acid, colour, viscosity, β -carotene and vitamin E were 0.76, 0.91, 0.76, 0.89, 0.93, 0.97 and 0.84, respectively. Functional properties of the oil including iodine value and saponification value reacted differently to treatment. Iodine value was significantly (p<0.05) influenced while non- significant (p>0.05) effect was recorded for the saponification value. The treatments significantly (p<0.05) influence peroxide value and free fatty acid of the extracted oil. Physical properties of the peanut oil measured by colour and viscosity were significantly influenced by the treatment (p<0.05) . Nutritive values of the peanut oil which were beta -carotene and Vitamin E were significantly (p<0.05) influenced by the treatments but Vitamin K was not significantly influenced.

scholarly journals Effects of Extracting Solvents on the Physicochemical Properties of Alchornea cordiforlia, Hura crepitans, Irvingia gabonensis and Pycnanthus angollensis Oils

2020 ◽  
pp. 20-27
Author(s):  
Michael Akomaye Akpe ◽  
Faith Patrick Inezi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Physicochemical Properties ◽  
Petroleum Ether ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Flash Point ◽  
Saponification Value

Aims and Objectives: To determine the effect of extracting solvents on the physicochemical properties of oils extracted from four locally available plant seeds in Nigeria namely: Alchornea cordiforlia, Hura crepitans, Irvingia gabonensis and Pycnanthus angollensis using three different solvents namely; n-Hexane, Petroleum ether and Dichloromethane. Place and Duration of Study: Department of Chemistry Laboratory, University of Calabar, Nigeria. The study was carried out between August 2019 and December 2019, (5 months). Methodology: Each plant seed was ground into a paste and extracted for its oil using a Soxhlet extractor and three different solvents namely; n-Hexane, Petroleum ether and Dichloromethane. The physicochemical properties of the oils were then analysed. Results: The results revealed the mean values of the physicochemical properties of A. cordifolia oil extracted using Hexane, Petroleum ether and Dichloromethane respectively were % yield (36.50, 34.50 and 32.00), specific gravity (0.91, 0.91 and 0.92), flash point (156.00, 155.00 and 191.00°C), Acid value (23.76, 25.10 and 26.80 mEqk-1), % free fatty acid (11.88, 12.55 and 13.40), Peroxide value (6.56, 6.38 and 6.90 mEqK-1), Saponification value (163.20, 156.40 and 165.50 mgKOHg-1) and iodine value (25.40, 48.60 and 46.50 g/100 g). The mean values of the properties of H. crepitans oil across the 3 solvents respectively were % yield (32.20, 31.50 and 29.00), specific gravity (0.92, 0.93 and 0.94), flash point (271.00, 259.00 and 240.00°C), Acid value (21.00, 21.80 and 22.20 mEqk-1), % free fatty acid (10.50, 10.90 and 11.10), Peroxide value (5.85, 6.26 and 7.10 mEqK-1), Saponification value (172.50, 190.40 and 185.60 mgKOHg-1) and Iodine value (43.60, 34.50 and 26.90 g/100 g). Properties of the I. gabonensis oil were % yield (33.20, 34.00 and 32.50), Specific gravity (0.92, 0.94 and 0.94), flash point (230.00, 236.00 and 260.00°C), Acid value (3.72, 3.70 and 3.90 mEqk-1), % free fatty acid (1.86, 1.85 and 1.95), Peroxide value (2.98, 4.26 and 3.63), Saponification value (239.50, 252.40 and 245.80) and Iodine value (25.30, 11.70 and 44.20). Mean values of P. angollensis oil properties were % yield (34.10, 36.20 and 33.00), Specific gravity (0.92, 0.92 and 0.93), flash point (260.00, 258.00 and 256.00°C), Acid value (23.68, 25.00 and 26.00 mEqk-1), % free fatty acid (11.84, 12.50 and 13.00), Peroxide value (4.25, 5.30 and 5.96), Saponification value (25.30, 52.50 and 57.30) and Iodine value (25.20, 11.68 and 44.40). The odour, colour and physical state of all the oils at room temperature was the same across the 3 solvents. Conclusion: The results indicate that the physicochemical properties of the oils vary with the extracting solvent and its polarity. Their properties revealed that some of them can be used for many domestic and industrial purposes especially for the making of paints, soap, cosmetics, lubricants and varnishes.

scholarly journals Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time

2017 ◽  
Vol 9 (3) ◽  
pp. 1881-1893
Author(s):  
A. E. Odiko ◽  
E. Joseph
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Acid Value ◽  
Packaging Materials ◽  
Saponification Value ◽  
And Chemical Properties

This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the laboratory. Frozen M. poutassou were bought and stored in a commercial cold room for 12 weeks at -10oC and packed in different packaging materials (Ziploc bag, foil paper and carton) with un-wrapped samples for analysis which lasted 90 days and was conducted every 14 days to measure the moisture, protein, fat, ash, fibre and nitrogen free extract (NFA) content of the fish sample as well as iodine value, peroxide value, saponification value, acid value, free fatty acid and hydroxyl value of fish oil. The result clearly reveals that during storage, the different packaging materials showed significantly (p<0.05) decreasing trend in protein, lipid, ash, fibre and NFA content with increasing storage period and time of analysis except for the moisture content that showed opposite trend. For the chemical properties, the saponification value, peroxide value, free fatty acid, acid value and hydroxyl value showed significantly (p<0.05) increasing trend in the different packaging materials with increasing storage period and time of analysis. While the iodine value decreased with increasing period of storage and time of analysis; the iodine, saponification, peroxide and hydroxyl values were not within the acceptable limits.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

scholarly journals Studies on the Effect of Antioxidants on the Stability of Sesame (Sesame indicum linn.) Seed Oil During Storage

1970 ◽  
Vol 43 (2) ◽  
pp. 235-242
Author(s):  
MS Rahman ◽  
MA Hossain ◽  
GM Ahmed ◽  
MM Uddin ◽  
S Yeasmin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Sesame Seed ◽  
Seed Kernel ◽  
Rate Of Increase ◽  
The Stability ◽  
Plastic Containers ◽  
Key Words Antioxidant

The oil extracted from sesame seed kernel was stored in white plastic containers using different antioxidants like Butyl hydroxy anisole-BHA, Butyl hydroxy toluene-BHT and propyl gallate-PG at various percentages (0.01-0.05%) at room temperature for 12 months. The results were evaluated after 2- months in terms of free fatty acid (FFA), iodine value and peroxide value . It was observed that the rate of increase in free fatty acid (FFA), was appreciably lower in all the three oils stored with 0.02% BHA, BHT and PG than those of the oils containing other percentages of 0.01, 0.03,0.04 and 0.05 of antioxidants. Among these three oils of sesame (0.02%) percentages of antioxidants, the rate of increase in free fatty acid (FFA) of the oil containing 0.02% of BHA was found to be the lowest (0.1372). The iodine values of the oils were not influenced by any antioxidants of any percentages. But the rate of increase in peroxide value of the oil containing 0.02% of BHA was also found to be significantly lower. Most significant differences in storage lives was observed in the stored oil containing 0.02% of BHA. Key words: Antioxidant, Free fatty acid, Iodine value, Peroxide value. Storage life, Fat-oxidant.  DOI: 10.3329/bjsir.v43i2.967 Bangladesh J. Sci. Ind. Res. 43(2), 235-242, 2008

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.

scholarly journals Preparation and Activation of Sarulla Natural Zeolites as an Adsorbent in Purification Process of Crude Palm Oil

2019 ◽  
Vol 35 (2) ◽  
pp. 705-710 ◽  
Author(s):  
Hafni Indriati Nasution ◽  
Moondra Zubir ◽  
Jasmidi Jasmidi ◽  
Maharani Maharani ◽  
Ahmad Gazali Sofwan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Free Fatty Acid ◽  
Contact Time ◽  
Adsorption Process ◽  
Composition Analysis ◽  
Purification Process ◽  
Crude Palm Oil ◽  
Saponification Value ◽  
Squalene Content

The effect of Sarulla zeolite in CPO purification was analyzed in zeolite weight and contact time variation on the influence of Free Fatty Acid, Saponification Value, Carotene, Vitamin-E, and Squalene content. This purification process induce increasing of saponification value from 272.41 mg KOH/g to 316.42 mg KOH/g at 20 g of zeolite and contact time for 30 minutes. On the other hand, this purification process reduced of Free Fatty Acid (FFA) content from 2.86% to 1.6% and vitamin E content from 907.79 ppm to 376.54 ppm after were adsorbed for 90 minutes with 30 grams of zeolite used. Fatty acid composition analysis on CPO not significant changes in which is palmitic acid increased or decreased by about 1% under various conditions of zeolite use and contact time on the adsorption process. Sarulla natural zeolite can be used for CPO purification without affect theirs main content.

scholarly journals UJI MUTU MINYAK GORENG SAWIT KEMASAN X DAN Y BERDASARKAN STANDAR NASIONAL INDONESIA (SNI)

2021 ◽  
Vol 10 (2) ◽  
pp. 113-119
Author(s):  
Syafrinal
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value

Minyak goreng sawit kemasan merupakan salah satu kebutuhan pokok masyarakat yang dikonsumsi hampir setiap hari yang dijual dalam bentuk kemasan. Sangat penting bagi kita untuk mengetahui mutu dari minyak goreng sawit kemasan yang kita komsumsi agar kesehatan tubuh bisa tetap terjaga. Penelitian ini bertujuan untuk menguji mutu minyak goreng sawit kemasan X dan Y berdasarkan persyaratan Standar Nasional Indonesia (SNI) dan menentukan mutu minyak goreng sawit kemasan yang lebih baik. Parameter uji yang dilakukan adalah uji Free Fatty Acid (FFA), Moisture & Impurities (M & I), Iodine Value (IV), Peroxide Value (PV), dan Colour. Hasil penelitian menunjukan bahwa nilai parameter uji dari minyak goreng sawit kemasan X dan Y secara berturut – turut adalah 0,072 % dan 0,073 % untuk kadar FFA. Kadar  M&I sebesar 0,043 % dan 0,046 %. Nilai IV sebesar 60,837 g I2 / 100 mg minyak dan 59,023 g I2 / 100 mg minyak. Nilai PV sebesar 0,098 Mek O2/Kg dan 0,102 Mek O2/Kg. Nilai Colour  sebesar 2,5/51 Merah/Kuning dan 2,0/51 Merah/Kuning. Semua parameter uji yang dilakukan telah sesuai dengan SNI kecuali uji Colour warna kuning dan diperoleh minyak goreng sawit kemasan X lebih baik mutunya daripada Y.

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