scholarly journals Perubahan Bilangan Peroksida pada Blending VCO-Ekstrak Likopen Buah Tomat Berdasarkan Perbandingan Rasio dan Lama Penyimpanan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 112-117
Author(s):  
Muqasyifah ◽  
Nurhaeni ◽  
Syamsuddin ◽  
Khairuddin
Keyword(s):  
Peroxide Value ◽  
Spectrophotometric Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Peroxide Number ◽  
Tomato Extract ◽  
Duration Of Storage ◽  
Antioxidant Agent

Utilizing of lycopene extract in VCO has serve as antioxidant agent that protected VCO from oxidation process during storage. Belnding of VCO and tomato lycopene extract has been done that purpose to determine changes in peroxide number in the mixture of VCO-lycopene extract tomatoes based on comparison of ratios and length of storage. Peroxide contents from the mixture of tomato extract with VCO were determined using a spectrophotometric method at a wavelength of 500 nm. The results showed that the best results were obtained at a ratio of 40: 3 (v/w) with peroxide numbers 0.08 meq O2/ kg, 1.38 meq O2/ kg, 1.84 meq O2/ kg, 3.21 meq O2/ kg, 3.46 meq O2/ kg and 3.83 meq O2/ kg respectively. Peroxide numbers increased with increasing storage time, the highest increase occurred at week 3 at a ratio of 40: 1 (v/w) which was equal to 9.62 meq O2/ kg. The addition of lycopene was better at reducing the VCO oxidation process than without the addition of lycopene. Keywords: peroxide value, VCO, lycopene, duration of storage, ratio comparison

scholarly journals Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

2017 ◽  
Vol 15 (1) ◽  
pp. 64 ◽  
Author(s):  
Fatin Hidayati ◽  
Y.S Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

scholarly journals PENGARUH PERBEDAAN KONSENTRASI EKSTRAK Sargassum sp. DAN LAMA PENYIMPANAN TERHADAP OKSIDASI LEMAK PADA FILLET IKAN PATIN (Pangasius sp.) (The Effect of Different Concentrations Extract Sargassum sp. and Storage Time of Lipid Oxidation at Catfish (Pangasius sp.))

2017 ◽  
Vol 12 (2) ◽  
pp. 116
Author(s):  
Fatin Hidayati ◽  
Y.S. Darmanto Y.S. Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAK Ikan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P<0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan dengan Ic 50 sebesar 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03–19,82 meq/kg, nilai TBA 0,63–6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan. Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patin  ABSTRACT Catfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage. Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish Fillet 

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 7-15 ◽  
Author(s):  
Małgorzata Moczkowska ◽  
Andrzej Półtorak ◽  
Magdalena Montowska ◽  
Edward Pospiech ◽  
Agnieszka Wierzbicka
Keyword(s):  
Protein Degradation ◽  
Storage Time ◽  
Oxidation Process ◽  
Myofibrillar Protein ◽  
Beef Tenderness ◽  
Packaging System ◽  
And Storage

scholarly journals Analisis Pengaruh Penyimpanan terhadap Kadar Vitamin C pada Cabai Rawit (Capsicum frutuscens L) dan Cabai Merah Besar (Capsicum annum L) dengan Metode Spektrofotometri

2020 ◽  
Vol 5 (2) ◽  
pp. 108-119
Author(s):  
Rezqi Handayani ◽  
Nurul Qamariah ◽  
Tri Agung Rizky
Keyword(s):  
Vitamin C ◽  
Low Temperatures ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
The Body ◽  
Special Treatment ◽  
Cold Temperatures ◽  
Capsicum Annum ◽  
The People

Chili is one of the fruits that contain vitamin C in a very large number. Vitamin C is one of the vitamins that is needed but cannot be synthesized in the body and has free radical antidote properties which will slow down the oxidation process that occurs in the body. One of the characteristics of vitamin C is a compound that is very easily oxidized due to the influence of heat, metal, and light so that in storage it needs special treatment to keep the levels low. One of the habits of the people in storing chili is in cold temperatures. This way trusted to maintain the condition of chili to always be fresh. But it is not yet known whether these conditions can guarantee vitamin C levels in them. Theoretically, the optimal storage for chili is at low temperatures between 2-15o C with humidity of 90-95% so that the chili remains fresh for � 20 days. This research is to find out whether or not there is an influence between storage time on vitamin C levels in cayenne pepper and red. The research method used was quantitative analysis by measuring vitamin C levels in chili using a spectrophotometric instrument. The storage day indicator used in this study is the first, second, fourth and sixth day and the temperature used is 4oC. The results of the study for vitamin C levels in fresh cayenne pepper were 88.19 � 1.39 mg/g, at two days storage was 82.04 � 1.34 mg/g, at four days storage was 78.43 � 1.02 mg/g and at six days storage was 78.17 � 2.05 mg/g. The results of the study for vitamin C levels in fresh red chili were 81.54 � 0.51 mg/g, at two days storage was 74.39 � 0.89 mg/g, at four days storage was 42.49 � 0.77 mg/g and at six days storage was 42.83 � 0.17 mg/g. Based on research that has been done on cayenne pepper and large red chili it can be concluded, that with 4oC temperature in storage for 2 days, 4 days and 6 days in the refrigerator the levels of vitamin C are not well maintained.

scholarly journals Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

2020 ◽  
pp. 1-12
Author(s):  
Agboola Adebiyi Ayodeji ◽  
Dinnah Ahure ◽  
Esienanwan Esien Efiong ◽  
Israel Okpunyi Acham
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Coconut Milk ◽  
Cow Milk ◽  
Human Consumption ◽  
Thiobarbituric Acid Reactive Substance ◽  
Soy Milk ◽  
Coagulation Time ◽  
Percentage Yield

Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

scholarly journals Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
M. Al-Bachir ◽  
Y. Othman
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Uv Spectroscopy ◽  
Ultra Violet ◽  
Acid Value ◽  
Quality Indices ◽  
Olive Oils ◽  
Basic Quality ◽  
Quality Indexes ◽  
Long Storage

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ΔK and R (K232/K270) values).This study revealed that the quality indexes, including AV, PV, K232, K270 and ΔK values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ΔK values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ΔK values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

scholarly journals Effect of Storage Time on the Oxidative Status of Infant Formula

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Cristina Anamaria SEMENIUC ◽  
Camelia GUŞ ◽  
Ancuţa Mihaela ROTAR ◽  
Sonia Ancuţa SOCACI ◽  
Ramona SUHAROSCHI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Infant Formula ◽  
Peroxide Value ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Thiobarbituric Acid Reactive Substances

The aim of this study is to assess the oxidative status evolution of an infant formula product stored at 15°C during and after the shelf life. The initially phase of oxidation was monitories by the peroxide value (PV) and finally stage of oxidation by the thiobarbituric reactive substances (TBARS) test. The storage time has no significant effect on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS).

Sign in / Sign up

Export Citation Format

Share Document