scholarly journals Sifat Fisika Kimia Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Zaitun, Minyak Jagung, Minyak Kedelai atau Minyak Bunga Matahari

2021 ◽  
Vol 29 (1) ◽  
pp. 21-34
Author(s):  
Hasrul Abdi Hasibuan ◽  
Adi Priyanto
Keyword(s):  
Vitamin E ◽  
Soybean Oil ◽  
Olive Oil ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Red Palm Oil

Minyak sawit merah murni (virgin red palm oil, VRPO) merupakan minyak mengandung asam lemak jenuh dan tak jenuh seimbang, serta senyawa bioaktif tinggi (seperti karoten, tokoferol dan tokotrienol). Sementara itu, minyak zaitun (olive oil, OO), minyak jagung (corn oil, CO), minyak kedelai (soybean oil, SBO) dan minyak bunga matahari (sunflower oil, SFO) merupakan minyak mengandung asam lemak tak jenuh tinggi. Pencampuran dua atau lebih jenis minyak dapat menghasilkan minyak sehat dengan profil asam lemak, stabilitas oksidatif dan senyawa bioaktif yang diinginkan. Penelitian ini dilakukan untuk mengkaji karakteristik campuran VRPO dengan OO, CO, SBO atau SFO pada rasio berat 100:0-0:100 meliputi kadar asam lemak bebas, karoten dan vitamin E, komposisi asam lemak, bilangan iodin, titik leleh, dan kandungan lemak padat. Peningkatan jumlah VRPO meningkatkan kadar asam palmitat, karoten dan vitamin e, titik leleh dan kandungan lemak padat. Peningkatan jumlah OO, CO, SBO atau SFO menurunkan kadar asam lemak bebas dan meningkatkan bilangan iodin. Campuran VRPO dengan CO, SBO atau SFO menghasilkan minyak sehat dengan rasio asam lemak jenuh: asam lemak tak jenuh tunggal: asam lemak tak jenuh ganda mendekati 1:1,5:1,0. Campuran VRPO dengan OO juga menghasilkan minyak sehat dengan rasio asam linoleat: asam linolenat sebesar 5-10:1. Campuran-campuran minyak tersebut dapat digunakan sebagai bahan baku untuk minyak goreng, baking shortening dan margarin yang kaya senyawa bioaktif.

Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC

2014 ◽  
Vol 62 (21) ◽  
pp. 4893-4904 ◽  
Author(s):  
Hazem Jabeur ◽  
Akram Zribi ◽  
Jamel Makni ◽  
Ahmed Rebai ◽  
Ridha Abdelhedi ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Determination of Multiple Mycotoxins and Their Natural Occurrence in Edible Vegetable Oils Using Liquid Chromatography–Tandem Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2795
Author(s):  
Thammaporn Junsai ◽  
Saranya Poapolathep ◽  
Samak Sutjarit ◽  
Mario Giorgi ◽  
Zhaowei Zhang ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Rice Bran Oil ◽  
Natural Occurrence ◽  
Ionization Source

The prevalence of mycotoxins is often increased by the climatic conditions prevailing in tropical regions. Reports have revealed the contamination of mycotoxins in some types of vegetable oil. However, vegetable oil is one of the essential ingredients used in food preparation. Thus, this study determined the occurrence of multi-mycotoxins in six types of vegetable oils commercially available in Thailand to assess the consumer health risk. In total, 300 vegetable oil samples (olive oil, palm oil, soybean oil, corn oil, sunflower oil, and rice bran oil) collected from various markets in Thailand were analyzed for the presence of nine mycotoxins, namely, aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), beauvericin (BEA), ochratoxin A (OTA), zearalenone (ZEA), fumonisin B1 (FB1), and fumonisin B2 (FB2) using a quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based procedure and a triple quadrupole mass spectrometer equipped with an electrospray ionization source. The incidences of mycotoxin contamination varied among the different types of oil samples. AFB1, AFB2, ZEA, FB1, and FB2 were most frequently found in contaminated samples. AFB2, BEA, ZEA, FB1, and FB2 contaminated olive oil samples, whereas AFB1, AFB2, AFG2, and OTA contaminated palm oil samples. AFB1, AFB2, and ZEA were found in soybean oils, whereas ZEA, FB1, and FB2 contaminated corn oil samples. AFB1 and AFG1 contaminated sunflower oil samples, whereas AFB1, AFB2, AFG1, and OTA were detected in rice bran oil samples. However, the contamination levels of the analyzed mycotoxins were below the regulatory limits.

scholarly journals Chemometric Characterization of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil and Sunflower Oil

2018 ◽  
Author(s):  
Malika Drira ◽  
Hazem Jabeur ◽  
Mohamed Bouaziz
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Virgin Olive Oil ◽  
Analytical Signal ◽  
Extra Virgin Olive Oil ◽  
Innovative Tool ◽  
Fraction I

Nowadays, the fingerprinting methodologies of olive oils are dominated. They consider the entire analytical signal, which is acquired and recorded by the analytical instrument, directly from olive oil or isoleted fraction, i,e chromatogram. The shape and intensity of the recorded signal the instrumental fingerprint from the whole olive oil adulteration. Therefore, the methodolygy is based on the chemical composition (Fatty acids and Triglycerides compositions). However, Fatty acids composition as an indicator of purity suggests that linolenic acid content could be used as a parameter for the detection of extra virgin olive oil fraud with 5% of soybean oil. The adulteration could also be detected by the increase of the trans-fatty acid contents with 3% of soybean oil, 2% of corn oil and 4% of sunflower oil. The use of the ∆ECN42 proved to be effective in the Chemlali extra-virgin olive oil adulteration even at low levels: 1% of sunflower oil, 3% of soybean oil and 3% of corn oil. Therefore, compared to classical methods PCA and new approach of using LDA application could represent an alternative and innovative tool for faster and cheaper evaluation of extra-virgin olive oil adulteration.

scholarly journals Novel effects of diets enriched with corn oil or with an olive oil/sunflower oil mixture on vitamin K metabolism and vitamin K-dependent proteins in young men

2002 ◽  
Vol 43 (6) ◽  
pp. 878-884
Author(s):  
Leon J. Schurgers ◽  
Martin J. Shearer ◽  
Berry A.M. Soute ◽  
Ibrahim Elmadfa ◽  
Julia Harvey ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vitamin K ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Young Men ◽  
Oil Sunflower

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

Sign in / Sign up

Export Citation Format

Share Document