scholarly journals Quality ascertain of different mustard oil samples Obtained from the Local market of West Bengal, India

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Swarnali Chakraborty ◽  
Surashree Sen Gupta ◽  
Avery Sengupta ◽  
Mahua Ghosh
Keyword(s):  
Fatty Acid Content ◽  
Acid Value ◽  
Mustard Oil ◽  
High Price ◽  
Local Market ◽  
Safety Standards ◽  
Brassica Hirta ◽  
Dark Colour ◽  
Safety Parameters ◽  
Physical And Chemical

Mustard oil extracted from seasonal crops, Brassica nigra, Brassica junea and Brassica hirta, has enormous edible and non-edible uses in India. The oil is consumed after extraction from mustard seeds, generally without any further processing. High price and dark colour of the oil make it vulnerable for adulteration. But there are some distinct physical and chemical parameters like refractive index, saponification value, iodine value, colour, essential content and unsap composition, by which the purity check of mustard oil can be done. Similarly, acid value, free fatty acid content, peroxide value, p-anisidine value of the oil helps to determine its conformity as safe and standard edible oil. In the present study few samples of mustard oil were procured from local market and analysed them to ascertain their purity and safety parameters. The packed samples are found as un-adulterated but few samples slightly deviated from safety standards.

scholarly journals Quality ascertain of different mustard oil samples Obtained from the Local market of West Bengal, India

2018 ◽  
Author(s):  
Swarnali Chakraborty ◽  
Surashree Sen Gupta ◽  
Avery Sengupta ◽  
Mahua Ghosh
Keyword(s):  
Fatty Acid Content ◽  
Acid Value ◽  
Mustard Oil ◽  
High Price ◽  
Local Market ◽  
Safety Standards ◽  
Brassica Hirta ◽  
Dark Colour ◽  
Safety Parameters ◽  
Physical And Chemical

Mustard oil extracted from seasonal crops, Brassica nigra, Brassica junea and Brassica hirta, has enormous edible and non-edible uses in India. The oil is consumed after extraction from mustard seeds, generally without any further processing. High price and dark colour of the oil make it vulnerable for adulteration. But there are some distinct physical and chemical parameters like refractive index, saponification value, iodine value, colour, essential content and unsap composition, by which the purity check of mustard oil can be done. Similarly, acid value, free fatty acid content, peroxide value, p-anisidine value of the oil helps to determine its conformity as safe and standard edible oil. In the present study few samples of mustard oil were procured from local market and analysed them to ascertain their purity and safety parameters. The packed samples are found as un-adulterated but few samples slightly deviated from safety standards.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

scholarly journals Physicochemical Properties and Chemical Constituents of Oil from Joan Seed (Trachyspermum ammi L)

2013 ◽  
Vol 5 (2) ◽  
pp. 15-21
Author(s):  
S Morshed ◽  
MK Alam ◽  
A Begum ◽  
SMS Shahriar ◽  
KN Sharmin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Constituents ◽  
Petroselinic Acid ◽  
Acid Value ◽  
Chemical Characteristic ◽  
Local Market ◽  
Gas Liquid Chromatography ◽  
Fatty Oil ◽  
Trachyspermum Ammi ◽  
Soxhlet Apparatus

The paper deals with the investigation of the fatty oil of carom seed (Trachyspermum ammi) for its physicochemical characteristics and fatty acid composition. Oil from carom seed collected from local market was extracted with n-hexane in a glass Soxhlet apparatus. Extracted oil was dark green, burning taste, spicy in odour and soluble in n-hexane, chloroform, pet. ether and benzene. Its chemical characteristic such as acid value (6.69), Iodine value (79.39), Peroxide value (457.11), Saponification value (184.32), Unsaponified matter (9.11), Free fatty acid value as petroselinic acid (48.1) were determined by conventional method. The composition of fatty oil was determined by Gas Liquid Chromatography (GLC). From GLC analysis the main constituents of fatty oil such as Petroselinic acid (89.35%), Oleic acid (5.86%), Linoleic acid (4.79%) were determined. For the better evaluation of these spices, it is necessary to know their complete chemical composition.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14571 J. Environ. Sci. & Natural Resources, 5(2): 15-21 2012

scholarly journals Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil

2017 ◽  
Vol 20 (11) ◽  
pp. 2805-2816 ◽  
Author(s):  
D. R. Phebee Angeline ◽  
S. Rubalya Valantina ◽  
V. Mukesh Kumar
Keyword(s):  
Rice Bran ◽  
Empirical Models ◽  
Mustard Oil ◽  
Physical And Chemical

scholarly journals Qualidade de biodiesel de soja, mamona e blendas durante armazenamento

2016 ◽  
Vol 11 (5) ◽  
pp. 143
Author(s):  
Marco Aurélio R. Melo ◽  
Everton Vieira Da Silva ◽  
Guiseppe C. Vasconcelos ◽  
Eduardo H. S. Vasconcelos ◽  
Antonio Gouveia de Souza
Keyword(s):  
Dynamic Properties ◽  
Fluid Dynamic ◽  
Acid Value ◽  
Storage Process ◽  
Technical Regulation ◽  
National Agency ◽  
Soybean Biodiesel ◽  
Physical And Chemical ◽  
Natural Additive

<p>Objetivou-se monitorar o armazenamento dos biodieseis provenientes da transesterificação homogênea alcalina do óleo de soja e mamona via rota metílica, avaliando a indução oxidativa pela norma EN14112 e pelo método PetroOxy durante o período de 120 dias, também observou-se o comportamento dos biodieseis inseridos em blendas nas proporções de 20, 30, 40 e 50% v/v de biodiesel de mamona ao biodiesel de soja denominadas de M20, M30, M40 e M50 (em recipientes de aço-carbono fechado). Conforme análises físico-químicas, as especificações para ambos biodiesel e blendas satisfizeram as exigências dos limites permitidos pelo Regulamento Técnico nº 14/2012 da Agência Nacional do Petróleo, Gás Natural e Biocombustíveis. Exceção das análises de estabilidade oxidativa (M0, M20, M30 e M40), do índice de acidez após 60 dias (M50), após 90 dias (M40 e M50), após 120 dias (M100) e da viscosidade cinemática (M40, M50 e M100) que apresentaram valores fora dos limites estabelecidos pela norma. As propriedades fluidodinâmicas apresentaram comportamentos semelhantes para os biodieseis metílicos e blendas, assim, nestas concentrações o biodiesel metílico de mamona atua como um aditivo natural ao biodiesel metílico de soja. Através do método EN 14112 verificou-se que a blenda M50 é mais resistente ao processo de oxidação durante armazenamento de 120 dias.<strong></strong></p><p align="center"><strong><em>Quality of biodiesel soy, castor beans and blends during storage</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The objective of the study was to monitor the storage of biodiesels from alkaline homogeneous transesterification of soybean and castor oil via methyl route, and to evaluate the oxidative induction by the EN14112 standard and the PetroOxy method over the period of 120 days. We observed the behavior of the inserted biodiesels in blends in the ratios of 20, 30, 40 and 50% v / v biodiesel from castor beans of soybean biodiesel named M20, M30, M40 and M50 (closed carbon steel containers) . As physical and chemical analysis, specifications for both biodiesel and blends met the requirements of the limits allowed by the Technical Regulation No. 14/2012 of the National Agency of Petroleum (ANP). Exception of the oxidative stability analysis (M0, M20, M30 and M40), the acid value after 60 days (M50), after 90 days (M40 and M50), 120 days (M100) and kinematic viscosity (M40, M50 and M100) with values outside the limits established by the standard. The fluid-dynamic properties show similar behavior for blends methyl biodiesels and thus these concentrations methyl castor biodiesel acts as a natural additive to the methyl soybean biodiesel. By the method EN 14112 was found that M50 blend is more resistant to oxidation during storage process 120 days.</p>

scholarly journals Extraction and Characterization of Coffee Oil From Instant-Coffee Waste

2019 ◽  
Vol 8 (1) ◽  
pp. 59-64
Author(s):  
Muhammad Hanif ◽  
Fahmi Alif Utama Harahap ◽  
Heru Heru ◽  
Yuli Darni ◽  
Simparmin Br. Ginting
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Dry Weight ◽  
Acid Value ◽  
Instant Coffee ◽  
Coffee Waste ◽  
Coffee Oil ◽  
Economic Stabilization ◽  
Physical And Chemical

The higher demands of fossil energy usage are currently imbalance to its reserves. This issue will give a potency of fossil fuel scarcity that contributes on rising of its cost and disturbing economic stabilization in the future. It is desirable to find another resource which is sustainable and renewable to reduce the dependency on this resource. This study aimed to utilize the oil from instant coffee waste as biodiesel feedstocks. The coffee oil was extracted from instant-coffee waste by Soxhlet extractor and characterized its physical and chemical properties. The solvent extraction through the solid bed of coffee ground performed by five cycles interval using n-hexane as a solvent. Separation processing oil from its hydrocarbon solvent was in a rotary vacuum evaporator and the oil extract collected for further purposes. There was about 17.6% (on a dry weight basis) of coffee oil gained on 20 cycles of extraction. Analysis regarding its physicochemical properties reported that the crude oil has 0.89 g/mL of density, 43.82 mm2/s of kinematic viscosity, 44.47 mg KOH/g of acid value, and 176.40 mg KOH/g of saponification value. The fatty acids composition of the oil provided by GC-MS analyzer showed that unsaturated fatty acids contained, observed as trans-fatty acids rather than cis-fatty acids.

scholarly journals Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S17-S19 ◽  
Author(s):  
E. Abd El-Moneim Mahmoud ◽  
J. Dostálová ◽  
D. Lukešová ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Fish Muscle ◽  
Atlantic Mackerel ◽  
Fish Flesh ◽  
Heating Treatment ◽  
Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

scholarly journals Influence of Physicochemical Characteristics of Neem Seeds (Azadirachta indica A. Juss) on Biodiesel Production

Biomolecules ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 616
Author(s):  
Bakari Hamadou ◽  
Djomdi ◽  
Ruben Zieba Falama ◽  
Cedric Delattre ◽  
Guillaume Pierre ◽  
...  
Keyword(s):  
Seed Oil ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Biodiesel Production ◽  
Major Drawback ◽  
Neem Seed Oil ◽  
The City

The aim of this work is to study the influence of the physicochemical characteristics of neem seeds, according to their mass and oil content, on the production of biodiesel. After the physical characterization of the seeds and extraction of the oil (triglycerides), biodiesel was produced from crude neem seed oil by transesterification with ethanol in the presence of sodium hydroxide. This study shows that the physicochemical characteristics of these seeds vary according to the origin of the samples. The seeds from Zidim, with a mass average of 200 seeds evaluated at 141.36 g and an almond content of 40.70%, have better characteristics compared to those collected in the city of Maroua, with average values evaluated at 128.00 g and 36.05%, respectively. Almonds have an average lipid content of 53.98 and 56.75% for the Maroua and Zidim samples, respectively. This study also reveals that neem oil, by its physicochemical characteristics, has a satisfactory quality for a valorization in the production of biodiesel. However, its relatively high free fatty acid content is a major drawback, which leads to a low yield of biodiesel, evaluated on average at 89.02%, and requires a desacidification operation to improve this yield. The analysis of biodiesel indicates physicochemical characteristics close and comparable to those of petrodiesel, particularly in terms of calorific value, density, kinematic viscosity, acid value, evaluated at 41.00 MJ/kg, 0.803, 4.42 cSt, and 0.130 mg/g, respectively.

Some Physical, Chemical and Sensory Properties of Fish Oil Extracted from Fish Wastes by Physical and Chemical Methods

2021 ◽  
Vol 5 (1) ◽  
pp. 152-162
Author(s):  
Anwar Salih
Keyword(s):  
Common Carp ◽  
Physical Method ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Acid Fermentation ◽  
Chemical Methods ◽  
Physical Chemical ◽  
Significant Difference ◽  
Physical And Chemical

This study was carried out to assess some physical, chemical and sensory properties of fish waste oil extracted by two different methods: physical (boiling) and chemical (acid fermentation). Samples of common carp viscera were collected from local markets in the city of Basrah, which included viscera of the common carp Cyprinus carpio. The most prominent and significant difference was the extraction yield which amounted to 57.14% vs 35.71% (vol./wt.) for the physical and chemical methods, respectively. Other physical properties: refraction index, specific weight, specific gravity, viscosity, cloud point and pour point, Were superior in physical method of the physical method. Measured chemical indices (free fatty acids FFA, fatty acid profile, peroxide value, iodine number and Thiobarbituric acid value TBA) indicated some variability between oil types, the most obvious was FFA which increased significantly from 0.107 to 0.205% for physical and chemical methods, respectively. The sensory tests (color and odor) were in favor of oil extracted with the physical method characterized by a light amber color and a mild fishy flavor.

scholarly journals Manipulating meat quality and composition

1999 ◽  
Vol 58 (2) ◽  
pp. 363-370 ◽  
Author(s):  
J. D. Wood ◽  
M. Enser ◽  
A. V. Fisher ◽  
G. R. Nute ◽  
R. I. Richardson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Muscle Fibres ◽  
Muscle Weight ◽  
Oxidative Breakdown

Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight inlongissimus, are deemed necessary for optimum tenderness, although poor relationships between fat content and tenderness have generally been found in European studies, where fat levels are often very low, e.g. below 10 g/kg in UK pigs. Muscle lipid may be a marker for red oxidative (type 1) muscle fibres which are found at higher concentrations in tender muscles and carcasses. Nutritional treatment can be used to manipulate the fatty acid content of muscle to improve nutritional balance, i.e. increase the polyunsaturated (PUFA) : saturated fatty acid value and reduce then−6 :n−3 PUFA value. Increasing PUFA levels may also change flavour because of their greater susceptibility to oxidative breakdown and the generation of abnormal volatile compounds during cooking. This situation particularly applies to then−3 PUFA which are the most unsaturated meat lipids. In pigs, a concentration of 3 mg α-linolenic acid (18 : 3)/100 mg in muscle and fat tissue fatty acids can easily be achieved by including whole linseed in the diet. This level has led to abnormal odours and flavours in some studies, but not in others. In cattle and sheep, feeding whole linseed raised 18 : 3 concentrations in muscle fatty acids from about 0.7 mg/100 mg to > 1 mg/100 mg. As with pigs, this diet also increased levels of long-chainn−3 PUFA formed from 18 : 3, including eicosapentaenoic acid (20 : 5). Although this increase led to greater oxidative breakdown of lipids during storage and the generation of large quantities of lipid-derived volatile compounds during cooking, there were no deleterious effects on odour or flavour. When 18 : 3 levels are raised in lamb and beef because of grass feeding, the intensity of the flavours increases in comparison with grain-fed animals which consume and deposit relatively more linoleic acid (18 : 2). In ruminants, very high levels of 18 : 2 produced by feeding protected oil supplements cause the cooked beef to be described as oily, bland or pork-like.

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