scholarly journals The effect of site of origin on fatty acid percent in sunflower oil (Helianthus annuus L)

2009 ◽  
Vol 6 (3) ◽  
pp. 455-461
Author(s):  
Baghdad Science Journal
Keyword(s):  
Fatty Acid ◽  
Sunflower Oil ◽  
Trade Mark ◽  
Major Fatty Acid ◽  
Omega 6 ◽  
Control Department ◽  
Different Origins ◽  
Quality Control Department ◽  
Made In

A Laboratory study was conducted in quality control department ,state company for food stuff trading ministry of trade (2005-2006) on sunflower oil imported to Iraq from different origins included 12 trade marks, Complete random design was used with four replication .The purpose of the study is to know the origins effect on fatty acid percent and study the simple correlation between them, the result showed Turkish origin for trademark (Narin) was superior in Palmitic and Stearic fatty acid (10.41,3.29%).While Omanian origin for trademark Alsafwa was superior in Oleic(35.09%) and Syrian origin for trade mark Alnahraen was superior in Linoleic fatty acid percent 66.53% whereas Egyptian origin for trademark Alasel was superior in the percentage of un saturation with 1.62% . We concluded from this study that fatty acids Oleic and Linoleic were the major fatty acid in sunflower and increase in their percentage determine the type and quality of sunflower especially Linoleic fatty acid which is belong to Omega -6 family and its cannot made in human body .

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 Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Trade Mark ◽  
Cooking Oil ◽  
Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten  34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

scholarly journals Fatty Acid Profile of Captive Barb Fish (Barbonymus balleroides)

2020 ◽  
Vol 19 ◽  
pp. 00016
Author(s):  
Syahfitri Anita ◽  
Haryono Haryono ◽  
Gema Wahyudewantoro
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Natural Habitat ◽  
Omega 3 ◽  
Farmed Fish ◽  
Unsaturated Fat ◽  
Fa Composition ◽  
Omega 6 ◽  
Nutrition Source

Barbonymus balleroides or barb fish is a freshwater fish that threaten by overexploitation and overfishing in their natural habitat. Our continuous investigation showed that fat content of barb fish that has been maintained in our pond facility for more than 1 year was decreasing. Since fatty acid (FA) is important property for farmed fish therefore it is essential to evaluate fatty acid profile of flesh and byproduct of captive Barb Fish. Captive fishes were originated from two different locations, Serayu River, Banjarnegara and Cipunagara River, Cianjur. FA composition of flesh and byproduct of fishes were analyzed using Gas Chromatography. Result showed that both flesh and byproduct of both origin contained good quality of FA particularly omega 3 and omega 6 and other beneficial unsaturated fat, omega 9. However captive barb fish showed lower FA composition than wild barb fish that could be influenced by its feed and other environmental parameter. The high composition of FA in barb fish byproduct indicated its potency to be utilized further for nutrition source. This study showed the needed to make further improvement in barb fish cultivation so that it could produces high quality farmed fish.

Polyhydroalkanoates (PHAs) Production from Saponified Sunflower Oil in Mixed Cultures under Aerobic Condition

2012 ◽  
Author(s):  
Mohd. Fadil Md. Din ◽  
Zaini Ujang ◽  
M. C. M Van Loosdrecht ◽  
Mohd. Azlan Ahmad
Keyword(s):  
Fatty Acid ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Aerobic Condition ◽  
Operating Conditions ◽  
Mixed Cultures ◽  
Storage Rate ◽  
Pha Production ◽  
Sequential Phase

Satu kajian makmal telah dijalankan bagi menentukan keadaan yang optimum bagi penghasilan polihidroksialkanoat (PHA) menggunakan minyak bunga matahari (MB) tersaponifikasi. Sistem ini telah dijalankan semasa keadaan fasa terjujuk berterusan bagi pertumbuhan dan pengumpulan. Tujuan saponifikasi ke atas MB adalah untuk meningkatkan kualiti konstituen PHA (e.g. kopolimer bagi unit hidroksil) seperti hidroksibutirat (HBs), hidroksivalerat (HVs) dan hidroksiheksanoat (HHs). Kandungan utama MB adalah asid lemak rantai panjang (ALRP) di dalam kumpulan asid lemak tak tepu (C14:1 - C18:3) dan penghasil PHA yang terpilih akan dihasilkan semasa pertumbuhan tak seimbang (keadaan feast-famine). Operasi suap-kelompok selama hampir 6 bulan di bawah keadaan aerobik dinamik (dengan pelbagai keadaan operasi) dapat meningkatkan penghasilan PHA sehingga 33% jisim sel kering. Ia juga menunjukkan bahawa lumpur yang melalui keadaan aerobik di dalam kultur campuran mampu mengumpulkan jumlah PHA yang tinggi melalui manipulasi panjang kitaran (kajian masa penahanan hidrolik). Kadar penyimpanan spesifik PHA yang tinggi (qpfeast = 0.5 C-mol/C-mol. h) serta kandungan lumpur PHA tinggi dicapai dengan menggunakan kultur campuran menjadikan MB tersaponifikasi ini kompetitif berbanding dengan yang dihasilkan dengan menggunakan minyak sayuran yang lain (minyak jagung, kacang soya dan lain-lain). Kata kunci: Minyak bunga matahari tersaponifikasikan (MB), polihidroksialkanoat (PHA), rejim feast–famine, kultur campuran A laboratory study was conducted to assess the optimal conditions for polyhyroxyalkanoates (PHA) production using saponified sunflower oil (SO). The system was operated under continuous sequential phase of growth and accumulation conditions. The main purposed of using saponified SO was to improve the quality of PHA constituents (e.g. copolymer of hydroxyl-unit) such as hydroxybutyrates (HHBs), hydroxyvalerates (HHVs) and hydroxyhexanoates (HHs). Typically, SO mainly contains long-chain-fatty-acid (LCFA) with unsaturated fatty acid (C14:1 - C18:3) and therefore, the selected PHA-producer would be developed during unbalanced growth (feast-famine condition). Operation of the fed-batch for almost 6 months under aerobic dynamic conditions (with various operating conditions) has increased the PHA production up to 33% of dried cell weight. It was also shown that sludge subjected to aerobic condition in mixed cultures could accumulate high amount of PHA by manipulating the cycle length (HRT study). The high specific PHA storage rate (qpfeast = 0.5 C-mol/C-mol. h) as well as the high sludge PHA contents achieved by mixed cultures make this saponified SO competitive with those based on the other vegetable oil (e.g. corn oil, soy oil, etc.) Key words: Saponified sunflower oil (SO), polyhydroxyalkanoates (PHAs), feast–famine regimes, mixed cultures

scholarly journals A Possible Approach for Maintaining Effective Omega-6/ Omega-3 Fatty Acid Ratio from Mixed Vegetable Oils

2017 ◽  
Vol 9 (2) ◽  
pp. 65-69 ◽  
Author(s):  
MM Haque ◽  
MN Rahman ◽  
MJ Alam ◽  
S Akter
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Sesame Oil ◽  
Fatty Acid Ratio ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Acid Ratio ◽  
Omega 6

Vegetable oil rich in omega-3 and omega-6 fatty acids is an important element in the diet of most transitional countries. The ratio of omega-6 to omega-3 in modern diets is approximately 15:1, whereas ratios of 2:1 to 4:1 have been associated with reduced mortality from cardiovascular disease, suppressed inflammation in patients with rheumatoid arthritis, and decreased risk of breast cancer. The study was designed to investigate the fatty acid profile of six types of seed oils such as peanut, linseed, olive, soybean, sesame and sunflower oil. Afterwards the author prepared mixed vegetable oils with effective Omega-6 (n-6)/omega-3 (n-3) fatty acid ratio. It was found that the highest percentage (39.9%) of saturated fatty acid found in Linseed oil and the highest percentage (37.1%) of monounsaturated fatty acid found in Sesame oil. It was also observed that olive and soybean oil contain 100% polyunsaturated fatty acid and the lowest percentages (35.2%) of polyunsaturated fatty acid were found in Sesame oil. After preparing a mixed vegetable oil  The ratio of n-6 to n-3 were 3.5:1 (soybean), 19:1 (olive), 0.43:1 (linseed), 0.13:1 (peanut) and sesame (16.5:1). It is also noted that n-3 was not detected in sunflower oil. Thus the investigation showed that Soybean oil contains the balanced omega-6/omega-3 fatty acid ratio than others.J. Environ. Sci. & Natural Resources, 9(2): 65-69 2016

Supercritical CO2 Extraction of γ-Linolenic Acid from Spirulina platensis

2015 ◽  
Vol 764-765 ◽  
pp. 92-97
Author(s):  
Yao Ching Hsueh ◽  
Zer Ran Yu ◽  
Cheng Chi Wang ◽  
Malcolm Koo ◽  
Be Jen Wang
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Flow Rate ◽  
Spirulina Platensis ◽  
Operating Temperature ◽  
Omega 6 ◽  
Extraction Parameters ◽  
Made In

Arthrospira (Spirulina) platensis contains large quantities of γ-linolenic acid (GLA). GLA is an essential omega-6 unsaturated fatty acid made in the human body from linoleic acid. It can be metabolized to various important eicosanoids such as prostaglandins, thromboxanes, leukotrienes, prostacyclins, and lipoxins. The aim of this study was to investigate the optimal extraction parameters of GLA from A. platensis using supercritical CO2 technology. Results showed that operating temperatures and pressures were important factors in the extraction of GLA. A maximum GLA yield of 161.98 μg/g could be obtained at a pressure of 30 MPa, a temperature of 60°C, and a CO2 flow rate of 6 mL/min. Conversely, only a yield of 104.16 μg/g could be obtained at a pressure of 10 MPa, a temperature of 40°C, and a CO2 flow rate of 6 mL/min. The correlation between pressure and yield could be explained by an increase in collision rates between CO2 molecules and carrier affinity under a high pressure. Therefore, an operating temperature between 50 and 60°C and a pressure of 30 MPa should be used to maximize the yield of GLA from A. platensis using supercritical CO2 technology.

Major Fatty Acid Composition of 19 Almond Cultivars of Different Origins. A Chemometric Approach

1996 ◽  
Vol 44 (7) ◽  
pp. 1751-1755 ◽  
Author(s):  
Carlos García-López ◽  
Nuria Grané-Teruel ◽  
Vicente Berenguer-Navarro ◽  
J. Efigenio García-García ◽  
M. Luisa Martín-Carratalá
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Major Fatty Acid ◽  
Chemometric Approach ◽  
Different Origins

scholarly journals Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Emmanuel Mwakasege ◽  
Anna Treydte ◽  
Otmar Hoeglinger ◽  
Neema Kassim ◽  
Edna Makule
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sunflower Oil ◽  
Inflammatory Diseases ◽  
Good Health ◽  
Flaxseed Oil ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Keeping Quality ◽  
Omega 6

The selection of healthy fats for consumption is important. Linoleic acid (LA) (omega-6) and alpha-linolenic acid (ALA) (omega-3) are essential polyunsaturated fatty acids required for the maintenance of good health; however, LA derivatives such as arachidonic acid (AA) are associated with the onset of inflammatory diseases, and both are prone to oxidation and deterioration. This study compared the fatty acid contents, peroxide value (PV), p-anisidine value (p-AV), and free fatty acids (FFA) of the oyster nut oil with refined sunflower, nonrefined sunflower, and flaxseed oil stored at 27°C for 40 days. Flaxseed oil had significantly high ALA content (59.8%) compared to 0.1-0.5% for oyster nut and sunflower oil brands. The LA content was high in sunflower brands (50.3-52.8%) compared to the oyster nut (48%) and flaxseed oil 14.7%. Oleic acid was lower in oyster nut oil (8.6%) and flaxseed oil 15.8% compared to sunflower brands (35.7-38.2%). As a consequence, oyster nut and flaxseed recorded higher PV of 4.35-2.88 mEq O2/kg and FFA 0.26-0.47% compared to sunflower brands. The p-AV recorded small values which were not significantly different in all samples. Although oyster nut is widely consumed by pregnant and lactating women across Africa, its keeping quality in nonrefined form is low compared to flaxseed and sunflower oil as shown in this study. Hence, the fatty acid contents in oyster nuts should be consumed in other alternative forms such as flour and roasted kernels rather than its oil when in nonrefined form. This study will enable the consumption balance of omega-6/omega-3 fatty acids and the keeping quality of oils which is key to health.

scholarly journals Analisis Penerapan Konsep Lean Manufacturing pada Penurunan Defect Knuckle Arm Steering dengan Metode PDCA di PT.PQR

2019 ◽  
Vol 4 (1) ◽  
pp. 33
Author(s):  
Andira Andira ◽  
Dwi Haryanto
Keyword(s):  
Quality Control ◽  
Lean Manufacturing ◽  
Defect Rate ◽  
Control Department ◽  
Defect Levels ◽  
The Cost ◽  
Quality Control Department

PT. PQR produces casting for automotive products. Based on data from the Quality Control department, there are several products with high defect levels and most of defect products are categorized as scrap that make the company's efficiency decrease. This condition is very detrimental to the company because it will add costs that should not be spent. Therefore, this research is conducted on the causes of defects for finding the solutions. The results of the observation showed that the data during January - March 2017 knuckle arm steering products had a defect rate of 20.04% with macro shrinkage as the biggest contributor. In March-July 2017 improvements were made with the concept of lean manufacturing with the PDCA method. The results of these improvements provide improved quality of knuckle arm steering products so that defects are reduced by 15.01% to 5.03%. Then the cost incurred before improvement is Rp. 2,626,160 and after improvement is Rp 2,224,890

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