Effect of Processing Methods and Storage Time on Chemical Properties of Palm Oil

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

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Effect of Extraction Methods and Storage Time on the Yield and Qualities of Neem Seed (Azadirachta indica A. Juss) Oil

Nigerian Journal of Technological Development ◽

10.4314/njtd.v18i1.8 ◽

2021 ◽

Vol 18 (1) ◽

pp. 55-62

Author(s):

J.B. Hussein ◽

J.O.Y. Ilesanmi ◽

H.A. Yahuza ◽

I. Nkama

Keyword(s):

Storage Time ◽

Seed Oil ◽

Cold Water ◽

Chemical Properties ◽

Extraction Methods ◽

Hot Water ◽

Phytochemical Analysis ◽

Neem Seed ◽

Neem Seed Oil ◽

And Storage

The effects of extraction methods and time of storage on the yield and qualities of neem seed oil were investigated. Three extraction methods: cold water, hot water, and n-hexane were used while the extracted oils were stored at room temperature for six months. The yield, chemical properties, qualitative and quantitative phytochemical analysis of the fresh and stored oils were evaluated at every two-month interval using standard methods. The results showed that n-hexane gave the highest oil yield (62 %), followed by hot water (49 %), and cold water (42 %). The chemical properties ranged as follows; peroxide value: (7.02–25.56, 6.30–26.76 and 8.99–24.16 Meq/kg), saponification value: (133.95–245.26, 114.09–288.09 and 141.11–250.12 mg KOH/g oil), iodine value: (51.69–6.98, 56.73–7.88 and 54.87–9.51 mg/wij’s) and acid value: (18.01–55.99, 11.34–85.12 and 14.62–56.88 mg KOH/g oil) for cold water, hot water, and n-hexane respectively. The qualitative phytochemical analysis indicated the presence of flavonoids, coumarins, terpenoids, triterpenoid, and steroid contents. Conclusively, the extraction methods and storage time affect the yield and qualities of the extracted neem seed oil, while the chemical and phytochemical results revealed that the extracted oils were good for both medical and industrial applications. Keywords: Neem seeds, oils, extraction methods, storage time, chemical and phytochemical properties

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Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

Progressive Agriculture ◽

10.3329/pa.v24i1-2.19280 ◽

2014 ◽

Vol 24 (1-2) ◽

pp. 149-158

Author(s):

MAK Talukder ◽

MA Hashem ◽

SME Rahman ◽

MS Islam ◽

MM Hossain ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Temperature ◽

Chemical Properties ◽

Salt Level ◽

Physico Chemical ◽

Significant Difference ◽

Different Temperatures ◽

And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

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Influence of processing methods and storage time on the cyanide potential of cassava leaf meal

Animal Feed Science and Technology ◽

10.1016/0377-8401(87)90054-x ◽

1987 ◽

Vol 17 (4) ◽

pp. 227-234 ◽

Cited By ~ 16

Author(s):

V. Ravindran ◽

E.T. Kornegay ◽

A.S.B. Rajaguru

Keyword(s):

Storage Time ◽

Processing Methods ◽

Leaf Meal ◽

And Storage

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Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

International Journal of Food Studies ◽

10.7455/ijfs.v7i1.440 ◽

2018 ◽

Vol 7 (1) ◽

Author(s):

M. Al-Bachir

Keyword(s):

Gamma Irradiation ◽

Olive Oil ◽

Iodine Value ◽

Storage Time ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Saponification Value ◽

And Storage

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

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Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time

ANIMAL PRODUCTION ◽

10.20884/1.anprod.2016.18.2.543 ◽

2016 ◽

Vol 18 (2) ◽

pp. 113

Author(s):

Putri Dian Wulansari ◽

Andri Kusmayadi

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Storage Time ◽

Chemical Properties ◽

Cow Milk ◽

Qualitative Properties ◽

Total Solids ◽

Randomized Design ◽

Dragon Fruit ◽

And Storage

This research was aimed to evaluate the composition (total solids, water content, fat and protein), qualitative properties (color, aroma, and texture) and quantitative properties (free fatty acid and lactic acid) of cow milk yogurt with different fruits addition and storage time. Experimental method applied Completely Randomized Design with five treatments namely control, dragon fruit, mango, apple and banana (20% v/v), each with 5 replicates. Qualitative characteristic assessment was conducted on 0, 5, 10 and 15 days of storage. Result showed that fruit addition significantly affected the composition and characteristics, while storage time significantly affected quantitative characteristics of yogurt. Apple and banana increased 13% total solids of plain yogurt, while the highest fat content (4,516%) was observed in control yogurt which had the lowest protein content (2,564). The highest free fatty acid was in control yogurt ripen for 15 days (22,885%) while the lowest free fatty acid was in mango yogurt ripen for 10 days (13,915%). Fruit addition in yogurt ripen for 15 days at 5C resulted in a safe consumed product.

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