scholarly journals Chemical Assessment and Proximate Composition of Shorea macrophylla and Shorea palembanica Seed Oil and Oilseeds

2021 ◽  
Author(s):  
Sahlinah Abdul Rakman ◽  
Zaini Assim ◽  
Fasihuddin Badruddin Ahmad
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Phenolic Content ◽  
Pearson Correlation ◽  
Acid Value ◽  
Appreciable Amount ◽  
Comparable Amount ◽  
Significant Difference

Present study evaluated the fatty acid profile and oxidative stability of Shorea macrophylla and Shorea palembanica oils. Analysis on fatty acid profile of S. macrophylla and S. palembanica oils using gas chromatography mass spectrometer (GC-MS) and fourier transform infrared spectroscopy – attenuated total reflectance (FTIR-ATR) found no significant difference among the oils. Stearic, palmitic and oleic acids are the major fatty acids in Shorea oils. The influence of type of extraction, fatty acid profile, and anti-oxidant activity on acid value (AV) and peroxide value (PV) were determined using Pearson correlation coefficient (r) analysis. Highest correlation was found between type of extraction, antioxidant activity (phenolic content), AV and PV, suggesting the type of extraction strongly influenced the phenolic content and oxidative stability. S. macrophylla oil extracted using mechanical expeller (MESM) have the highest quality oil (AV: 3.76 mg NaOH/g; PV: 7.96 meq O2/kg) compared to SESM, MESP and SESP oils. Similarities in fatty acid composition and oxidative stability of Shorea oil and cocoa butter indicates the potential of Shorea oil to be utilised industrially as Cocoa Butter Equivalence (CBE) and vegetable oil. Shorea oilseeds contain an appreciable amount of essential macrominerals and a comparable amount of microminerals to common seeds. The anti-nutritive factor oxalate was found higher (p<0.05) in S. palembanica oilseeds than in S. macrophylla with values of 0.14 and 0.12 g/100 g respectively. The amount of phytate in Shorea seeds is not significantly different at 5% level with a value of 0.29 g/100 g.

scholarly journals Evaluation of oxidative stability, fatty acid profile and quality physico-chemical parameters of Brazil nut, coconut and Palm oils

2020 ◽  
Vol 42 ◽  
pp. e19
Author(s):  
Eliane Ferreira de Souza ◽  
Ronaldo Dos Santos Silva ◽  
Mikaelly Nayara Santos ◽  
Cinthia Aparecida de Andrade Silva ◽  
Antonio Rogério Fiorucci
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Palm Oil ◽  
Coconut Oil ◽  
Stability Index ◽  
Acid Value ◽  
Brazil Nut ◽  
Brazil Nuts

The aim of this study was to assess the oxidative stability (OS) of oils Brazil nuts, coconut and palm, as well as determine the quality parameters: acid value (AV), humidity, ash content, and fatty acid profile (FA). According to the results the oils of Brazil nuts, coconut and palm oil showed AV of 2.02, 2.49 and 5.92 mg KOH g-1, humidity of 0.060, 0.101 and 0.040% and ash of 0.010, 0.005 and 0.009%, respectively. Considering FA, the Brazil nut oil showed greater amount of linoleic acid (38.61%) and oleic acid (31.95%) in its composition. While in coconut oil the major amounts were lauric acid (35.22%) and myristic (17.43%) and in the palm oil, oleic acid (48.30%) and palmitic (28.67%). The OS analysis showed that there is a relationship between the FA chemical composition of each oil and oxidative stability index (OSI) that relates to the resilience capacity to lipid degradation.

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

scholarly journals Quality Oil for Deep Frying in Foods and Changes Acidity on Various Kind of Oils after Frying

2018 ◽  
Vol 2 (3) ◽  
pp. 86
Author(s):  
Puminat W. ◽  
Teangpook C.
Keyword(s):  
Fatty Acid ◽  
Low Temperatures ◽  
Statistical Data ◽  
Rice Bran Oil ◽  
Acid Value ◽  
Deep Frying ◽  
Significant Difference ◽  
Long Time ◽  
Short Time ◽  
Fried Oil

<p><em>Human eat a lot of highly acidic and oxidant foods. Acid chemicals and oxidants in food cause harmful to the health. Acid value, free fatty acid and polarities of the fried oil change during cooking for food. Statistical data of fried oils estimate and systematize on three recipes of food (</em><em>Doughstick</em><em>, Fish cake and Fried chicken). Their recipes are on the best of sensory evaluation.</em><em> In each food recipes are selected from market and evaluated by traditional and popular merchant. In the sampling, the experimental model is planned by trial RBCD with factorial 3 × 2 × 3. The use of three type oil, two level temperature and three sampling collector are treated on experiments with three recipes. They showed that palm olien oil can change a higher pH than soybean oil and rice bran oil by a statistically significant difference at 95% confidence level<strong>.</strong> Deep frying by high temperatures and short time have change a quality oil less than low temperatures and long time. Frying in larger quantities and a longer period can change the more acidity and polarities. Quality foods for flavor and healthy oil must no more high and low temperature in cooking.</em></p>

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

Training-induced alterations of the fatty acid profile of rabbit muscles

2002 ◽  
Vol 50 (3) ◽  
pp. 357-364 ◽  
Author(s):  
Éva Szabó ◽  
R. Romvári ◽  
Hedvig Fébel ◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Vastus Lateralis ◽  
Total Activity ◽  
Treadmill Running ◽  
Control Group ◽  
Daily Routine ◽  
Significant Difference

The present study was designed to investigate whether meat-type rabbits are able to perform treadmill running as a daily routine exercise, and if so, whether the exercise induces specific proportional changes in the fatty acid composition of their muscles. After a four-week training period 8-week-old rabbits were slaughtered and the total activity of plasma lactate dehydrogenase was measured, showing a significant difference between the exercised and control groups (429 ± 126 IU/l vs. 639 ± 203 IU/l). Furthermore the fatty acid composition of m. longissimus dorsi (MLD) and m. vastus lateralis (MVL) was determined by means of gas chromatography. Exercise increased the proportions of oleic acid (C18:1 n-9) in both MLD and MVL as compared to the control group. However, the level of stearic (C18:0) and arachidonic (C20:4 n-6) acids significantly decreased in the MVL after the exercise. Changes in the fatty acid profile resulting from the physically loaded condition were of the same tendency in both muscles, adding that the MVL might have been exposed to the exercise more intensively; alterations there occurred in a more pronounced manner. Based on the inference that the composition of membrane structure was also affected, these alterations may have important consequences on meat quality.

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